关键词: 草莓, 胡萝卜, 低糖果酱

Abstract: On the basis of gelatinization characteristic of low methoxyl pectin, the method of preventing dehydration of lowsugar jam was studied. To take strawberry and carrot as raw materials, the nutrition, flavor, color and mouth feel werearranged in pairs in the experiment. The optimal technique of low sugar jam was defined. The product soluble solids werebetween 25%～30% and had a better quality in color and flavor.

Key words: Strawberry , Carrot , Low sugar jam