低糖金桔罐头的研制

Studies on Production of Low-Sugar Canned Food of Citrus Margarita Lour

本文研究了以木糖醇为主甜味剂代替蔗糖生产低糖金桔罐头的生产工艺条件。通过碱法浸泡去苦，真空二次浸渍羧甲基纤维素钠和葡萄糖酸钙等改进的工艺条件的采用，成功地去除了金桔的苦味和增强了金桔的硬度，最终产品品质优良。

The production tcehnological condition of low-sugar canned food ofcitrus margarita lour.With xylitol as the main sweetener instead of sucrose were studiedin this paper.It is very effective,to diminish bitterness and improve hardness by makinguse of the improving technological conditions such as debittering with base soaking CMC-Na and calcium gluconate soaking in vacuum,respectively.The products of high qualitywere obtained with the technological conditions in this paper.