摘要
低糖山楂果糕,是利用在果糕加工中添加多价金属离子Ca^(2+)、Al^(3+)与低甲氧基果胶结合,使产品在糖分含量较低的条件下凝胶成糕,改变了传统果糕60％以上的高糖含量。试验分析表明,在山楂果糕加工中添加0.03％～0.1％的CaCl_2和0.03％～0.1％的KAl(SO_4)_2,使其含糖量降低到42％～46％时,仍能制成色、香、味、形俱佳呈半透明状的果糕。并且发现山楂原料利用水软化后制成的果糕其色泽质地都较明显地优于糖水软化。
Low-sugar haw fruitcake was developed by adding multivalence metal ion Ca2+、Al3+ to move Low-methoxyl peetins and to jelly under low sugar content,so to change the traditional fruitcake of as high as 60% of sugar content. The results showed that adding 0. 03%-0. 1% CaCl2 and 0. 03%-0. 1% KAl(SO4)2 to raw materials still made the haw fruitcake of good colour, sweet smell and good shape when the content of sugar was 42%-46%. And the raw materials softened by boiling water can make better quality of haw fruitcake than by boiling syrup.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1995年第1期167-170,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
山楂果糕
低糖
多价金属离子
软化工艺
Low sugar Haw fruitcake Multivalence metal ion Softening technique
