Respected readers, authors and reviewers, you can add comments to this page on any questions about the contribution, review, editing and publication of this journal. We will give you an answer as soon as possible. Thank you for your support!
Rheological properties of low-sugar litchi jams were measured and the jam formulation was optimized.The results showed that the low-sugar litchi jam had the typical characteristics of a pseudoplastic fluid at 25 ℃;and that at 20 to 70 ℃,the relationship between jam viscosity(η) and temperature(T) could be described using the equation: η=Kexp(Ea / RT).The optimized formulation for a low-sugar litchi jam was: litchi fruit 100g,xanthan gum 0.2%,sugar 10%,and citric acid 0.3%.