Development of Low Sugar Jujube Sweetend Roll
CHEN Lan
MENG Jian-qing
HAO Mei-mei
Abstract：The experiment was carried to develop low sugar jujube sweetend roll with the Dapingding jujube. Based on preliminary experiment test and orthogonal test, the amount and ratio of jujube flesh, compound thickeners, high-maltose syrup and citric acid were studied. The results showed that the optimum process recipe were jujube flesh liquid 86%, compound thickeners 15%, high-maltose syrup 6%and citric acid 0.04%. The new product had a better quality in flavor and texture, and provided a new way for comprehensive utilization of jujube.
Keywords：Dapingding jujubelow sugarsweetend rollformula
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 18-21 )