摘要
为满足市场多样性需求，充分利用佛手瓜营养价值，研究了低糖佛手瓜蜜饯的加工工艺及原料配方，并进行产品感官、理化及微生物分析。结果表明，在烫漂30s，0．2％CaCl2硬化2h，40％糖液二次糖煮25rain，50℃-60℃热风干燥18h条件下，以73．6％佛手瓜，26．2％白砂糖，0．08％柠檬酸，0．2％香兰素为配方组成，可制得色泽金黄、质地柔软、甜而不腻、风味独特、卫生安全的低糖佛手瓜蜜饯。
In order to gratify various reqmrement ot market, utilize cnayotes nutritional vame, me processing technology and the optimum material formula of low-sugar-content candied chayote was studied. The final product was analyzed by sensory, chemical and microbiological inspection. Results showed that the candied chayote with golden color, special chayote flavor, and high safety was obtained by blanching for 30 s, hardening for 2 h with 0.2% CaC12, second candying for 25 min with 40% sugar solution, hot-air drying for 18 h at 50℃-60℃ with the material formula of chayote 73.6%, sugar 26.2%, citric acid 0.08%, vanillin 0.2 %.
出处
《食品工业》
北大核心
2012年第4期64-67,共4页
The Food Industry
基金
广东农工商职业技术学院资助之重点研究项目(xyzd0804)
关键词
低糖
佛手瓜蜜饯
加工工艺
原料配方
low sugar content
candied chayote
processing technology
material formula
