1) jam [英][dʒæm] [美][dʒæm]
Preparation of Low-sugar Compound Jam of Pineapple and Lemon;
2) pomace [英]['pʌmis] [美]['pʌmɪs]
3) vegetable and fruit mixed Jam
4) low sugar jam
Effects of several gelatinizers on low sugar jam were discussed and the best gelatinizer was defined.
5) apple jam
Effect of high-pressure on quality of apple jam;
HACCP system and its application in the production of apple jam;
Application and research of browning in apple jam processing;
6) low-sugar jam
Production of low-sugar preserve and low-sugar jam of lonicera edulis;
The low-sugar jam research circumstances about the material, substitute of saccharose, assorted using of jells were introduced and the essential technology such as the capability of jells, condense, the change of color, preservation was summarized.
In this paper,the partial characteristics on polyphenoloxidase and relations between the degree of browning and keeping time in low-sugar jam were studied Enzymatic browning accured earlier than pear jam did.