Research and Prospect of Low Sugar Fermented Rose Jam
ZHANG Zixuan
YANG Daqiao
LIU Yunguo
Abstract：Rose are a medicinal and edible food rich in nutrients.Although high-sugar rose jam preserves the highly active substances in rose petals and generates new small-molecule active compounds,its high sugar content contradicts the prevailing healthy lifestyle trends.Therefore,this paper aimed to explore the innovation and development of low-sugar fermented rose jam processing technology and its impact on product quality.Through comprehensive comparisons,it delved into the improvement of traditional processes,technological innovations,and standardization of low-sugar fermented rose sauce.The study proposed measures for process innovation in low-sugar rose sauce production,aiming to develop products with unique flavors and specific health benefits,and seek to advance the industry toward a healthier and more efficient direction.
Keywords：Low sugar foodrose jamjam processingfermentation
Publication Date：2025-11-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 55-58 )