低糖芒果脯加工工艺

Study on the Technology of Candied Mango with Less Sugar

以新鲜芒果为原料研究低糖芒果脯加工工艺，对护色剂和胶体填充剂的选择、渗糖方式的比较、真空渗糖工艺参数的优化和原料成熟度的选择分别进行了研究。结果表明：0．5％的CaCl2＋1．0％NaCl＋0.2％柠檬酸组合具有较好的护色硬化效果；0．5％魔芋精粉使产品具有较好的饱满度；真空渗糖速度快，产品得率高。真空度0．06MPa、维持30min,室温渗糖4h，重复处理3次，可以使产品含糖量达到35％～40％。

The processing technology of candied mango with less sugar was studied. The ingredient for color stabilization and tissue satiation, the osmosis way for sugar, the vacuum osmosis technology parameter, and the ripeness degree of raw materials were investgated. The results showed that the color browning and softening could be prevented by using solution containing 0.5 % of CaCl2,1.0 % of salt and 0.2 % of citric acid; Meanwhile 0.5 % of konjac glucomannan powder can help tissue plumpness; Both the osmosis rate and product yield were higher by vacuum treatment than those by other methods; Sugar content could reach to 35 % -40 % under 0.06 MPa, 4 h at room temperature for 3 cycles.