摘要
对影响低糖钙果果脯品质的烫漂、硬化、渗糖、浸糖和干燥等关键工艺及工艺参数进行了研究。结果表明:烫漂时间2min,温度105℃;采用δ-葡萄糖酸内酯硬化,硬化浓度为4%,硬化时间为4h;45%的糖液,1.1%的柠檬酸,0.3%的羧甲基纤维钠,真空渗糖25min;50%的糖液浸渍24h;真空干燥12h,生产出低糖、营养丰富且具有良好保健作用的钙果果脯。
The effects of blanching, hardening, sugar-dipping, Sugar-soaking and drying on the produce technology of GaiGuo Low-preserved. Results showed that blanching at 105 ℃ for 2rain, Harding by 4% of glucono-delta-lactone for 4hour,vacuuminfiltrating by 45% Sugar, 1.1% citric acid, 0.3% cmc-Na for 25rain; soaking by 50% sugar for 24h;Vacuums-drying 12hours. The low sugar pressured GaiGuo showed it is in nutrition and good for health function.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期213-215,共3页
Food Science
关键词
低糖钙果果脯
工艺参数
成品品质
lower-preserved with GaiGuo
processing technology
the guality of products
