摘要
研究了微波低糖果脯和普通低糖果脯的生产工艺,探讨了不同的处理方式、微波处理时间、果块厚度对果脯渗糖速度,营养成分和保藏性能以及成品外观品质的影响。实验表明,用微波处理时间为40min、果块厚度为6mm的果脯营养成分和保藏性能及外观品质较好。
The experiment was conducted to investigate the effects of different processing techniques on sugar percolating speed, nutrient composition, preservative ability and appearance quality of candied fruit with lower sugar, The results showed that the nutrient composition, preservative ability and appearance quality of candied fruit with lower sugar were best when the candied fruit with 6 mm of thickness was treated 40 min by microwave.
出处
《贵州农业科学》
CAS
2005年第6期58-60,共3页
Guizhou Agricultural Sciences
关键词
苹果
低糖果脯
微波
apple
candied fruit with lower sugar
microwave
