Abstract
Taking fresh rosa rugosa as raw material, the health and nutrient low-sugar rosa rugosa sauce was developed and the processing technology of low-sugar rosa rugosa sauce was studied in this paper, thus providing safe options for the crowd who are not suitable for sugar products. The recipe of low-sugar rosa rugosa sauce and its optimum process were determined via single factor test, orthogonal analysis and sensory evaluation. The test results show that the low-sugar rosa rugosa sauce whose ratio includes 40g fresh rosa rugosa, 0.4g xanthan gum, 2.1g sodium cyclamate and 100g water has obtained the best quality.
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