单一的常规杀菌方式不适宜于低糖果酱；
重点解决了低糖果酱产品保质期及易褐变问题。
Preventing brown change when sweet brown sauce is processen, stored and sold;
本文阐述了枇杷的营养成分及保健作用，研究确定川贝枇杷低糖果酱加工工艺及其参数。
This paper introduced the nutritional compositions and health function of loquat, the process technology and parameter of Chuanbei low sugar loquat jam were confirmed.
桑椹果酱是以新鲜桑椹为主要原料，添加砂糖、柠檬酸、增稠剂等辅料，经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。
The mulberry jam is made from fresh mulberry and sugar, citric acid, thickening agent. by undergoing a set of process as pulping, vacuum concentration and sterilization.
桑椹果酱是以新鲜桑椹为主要原料，添加砂糖、柠檬酸、增稠剂等辅料，经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。
The mulberry jam is made from fresh mulberry and sugar, citric acid, thickening agent. by undergoing a set of process as pulping, vacuum concentration and sterilization.
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