低糖发酵玫瑰酱研究现状及展望

关键词：低糖食品；玫瑰酱；果酱加工；发酵

中图分类号：TS255.1 文献标志码：A 文章编号：1008-1038（2025）11-0055-04

DOI：10.19590/j.cnki.1008-1038.2025.11.007

Abstract： Rose are a medicinal and edible food rich in nutrients.Although high-sugar rose jam preserves the highly active substances inrose petals and generatesnew small-moleculeactivecompounds，its high sugar contentcontradictstheprevailing healthy lifestyle trends.Therefore，thispaperaimed to explorethe inovation and development of low-sugar fermented rose jam processing technologyand its impact onproduct quality. Through comprehensive comparisons，itdelved 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 food; rose jam; jam processing;fermentation

可食用玫瑰花是药食同源食物，含有丰富的营养物质，但其花期短，且不易贮存。（剩余5756字）