摘要
以凉薯为原料,采用真空渗糖工艺,用转化糖浆和葡萄糖代替部分蔗糖,通过正交实验探讨制取凉薯低糖果脯的最佳工艺。研究表明:由40%蔗糖、5%葡萄糖、12%转化糖浆、0.15%柠檬酸组成的糖液,在真空度0.08MPa、70℃下真空渗糖60min,采用真空冷冻干燥技术,制得的低糖凉薯果脯的色泽、饱满度、质地口感及风味最好。
In this paper the vacuuming sugar infusion technics of low sugar preserved fruit of pachyrhizus was studied. The orthogonal experiments showed the product, which made by freeze-drying vacuum technics, had good color, plumpness, flavor and taste when it was added sugar solution under 0.08MPa at 70℃ for 60min, and the sugar solution was consisted of 40%sugar ＋5%glucose ＋12%invert sugar ＋ 0.15 %citric acid.
出处
《现代食品科技》
EI
CAS
2006年第2期176-178,共3页
Modern Food Science and Technology
关键词
凉薯
低糖果脯
真空渗糖
真空冷冻干燥
正交实验
Pachyrhizus
Low sugar preserved fruit
Vacuuming sugar infusion
Freeze-drying
Orthogonal experiments
