Abstract: In this study, a sugar-reduction composite sauce was developed by using hawthorn pulp as the main material, and jujube pulp and pumpkin pulp as the supplementary materials. The optimal proportion of raw material and the amount of sweetener were determined through sensory evaluation. The water activity reducing agents were used to extend the quality guarantee period. The results showed that when hawthorn pulp, pumpkin pulp and jujube pulp were used as raw materials, their optimal proportion was 8∶5∶4. The product had the best taste when mannitol, xylitol and cyclamate accounted for 12%, 2.9% and 0.1% of the total weight of the raw materials, respectively. The best results for water activity reduction test were obtained when sodium chloride, sodium lactate and glycerin were 6%, 5% and 4% of the total weight of the raw materials, respectively. The total sugar content of this product was reduced by 30% compared with the commercially available fruit and vegetable sauce. The moisture activity of the sauce was 0.909. After filling and sterilization, it was placed at room temperature for 6 months, and no bacteria or mold were detected. The composite hawthorn fruit and vegetable sauce meets the sugar-reducing requirements and has good quality.

Key words: sugar reduction, fruit and vegetable sauce, hawthorn, water activity