摘要
以雪莲果为原料,对其果脯加工中的硬化、护色、渗糖、干燥等工艺条件进行了实验研究。结果表明,低糖雪莲果果脯加工的最佳工艺条件为:热烫90℃、3min;用3%葡萄糖酸内酯、0.15%的抗坏血酸溶液硬化护色6h;填充剂选择0.4%的低甲氧基果胶+0.2%的魔芋精粉;渗糖工艺采用真空渗糖,糖液浓度为50%,真空度0.075MPa,保持2h;于55℃下干燥24h,在此工艺条件下生产出了色、香、味俱佳,形态饱满,透明的低糖雪莲果果脯。
Using the fresh Yacon as raw material,the technical conditions of preserved Yacon, including firming, color fixing,sugar permeating, drying were studied. The results showed that the optimum processing technology was as follows.90℃ boiling blanching for 3min;3% glucono-delta-lactone and 0.15% ascorbic acid for 6h for firming and color fixing;0.4% low methoxyl pectin and 0.2% konjaku flour for the filling agent; in vacuum of 0.075MPa,50% sugar in which 40% of the sugar was replaced by starch syrup using for vacuum osmosis for 2h; dried at 55℃ for 24h.The finished products were full,transparent and with perfect color and delicious taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期179-181,共3页
Science and Technology of Food Industry
关键词
雪莲果
低糖果脯
真空渗糖
Yacon
low sugar preserved fruit
vacuum osmosis
