摘要
介绍了低糖果汁型枣脯的生产工艺,探讨了糖液中添加果汁进行煮制的方法以及使用木糖醇代替白砂糖以降低果脯含糖量的方法,结果显示:利用该方法生产的枣脯不仅色泽鲜艳、酸甜适口、枣香浓郁,而且总糖(以葡萄糖计)含量≤28%,维生素C≥20mg/100g,使产品真正具有了美味加营养的特色,从而适应了更多消费者的需要。
The technology of Jujube with low-sugar syrup type was studied in this paper. It discussed the cooking method which adding syrup into sugar liquid. Substituting xylitol for sugar, we can reduce sacchariferous quantity of the preserve fruit. The result showed that the product using this method is not only coloury, dainty in tart flavour, fullbodied in aroma, but also have low sacchariferous quantity, the quantity of glucoses≤28%, vitamin C≥20 mg/100g,It makes the products dainty and nutritional. Moreover, it meets more consumer＇s needs.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期106-109,共4页
Journal of Chinese Institute Of Food Science and Technology
关键词
枣脯
果汁型
低糖
Candied fresh jujube Syrup type Low sugar
