摘要
采用微波浸糖工艺制作低糖胡萝卜果脯。研究结果表明, 其最佳糖液配方和工艺条件为:糖液浓度30％(其中,高麦 芽糖浆取代量40％),柠檬酸0.4％,明胶0.9％,甜蜜素 0.02％;微波处理条件为:高火煮沸后低火煮制60min;常温 渗糖5h;采用60-65℃恒温鼓风干燥7-9h;1.0％卡拉胶溶 液浸泡0.5min后在85℃下干燥1h,冷却后真空包装。
ln this paper,low -sugar preserved carrot was studied with microwave technology. The result showed that the best manufacturing technology and formula of the low -sugar preserved carrot were as follows:sugar 30% in which 40% of the sugar was replaced by high maltose syrup,citric acid 0.4%, glutin 0.9% ,and 0.02% of Sodium Cyclamate. Microwave processing condition was low power for 60min after boiling at high powder, and time of sugar-dipping was Shours in normal room temperature. And air -blast drying was adopted under condition of 60-65℃ for 7-9h. Then the preserved carrot was soaked for 0.5min in 1.0% carrageenan solution,and dried for 1h at 85℃ . Vacuum packaging was used for the product after cooling.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第2期148-150,共3页
Science and Technology of Food Industry
关键词
低糖
胡萝卜果脯
微波渗糖
low sugar
preserved carrot
sugar permeability by microwave
