欧李无硫低糖果脯的加工工艺研究

Studies on processing technology no-sulfur and low-sugar preserved Prunus humilis

介绍了欧李果脯的加工工艺,结合欧李果实的具体特性使用了无硫护色技术,使用0.4%CaCl2+0.2%柠檬酸+0.1%NaCl进行护色,果脯渗糖使用30%蔗糖+20%麦芽糖浆+10%葡萄糖的混合糖液,同时使用超声波渗糖的方式渗糖取得了较好的效果。

The processing technology of low-sugar preserved Prunus humilis is introduced, Using the technology of no-sulfur, the liquid of protecting are 0.4% CaCl2, 0.2% lemon acid 0.1% NaCl, For getting the low-sugar preserved, the sugar are composed with 30% sucrose, 20% maltose and 10% glucose, and using the methods of ultrasonic waves on the sugar permeability for preserved Prunus humilis.