摘要
以新鲜山药为主要原料，研制低糖山药果脯，确定了最佳的工艺流程。结果表明：低糖山药果脯采用浓度为0，1％的CaCl2进行硬化处理，在白沙糖液中加入浓度为0．4％的卡拉胶，利用三次渗糖法（20％-35％-46％）工艺进行研制，并提出加工中出现的问题及解决方法。
Used fresh Chinese yam as main raw materials, discussed the preparation method of the Chinese yam preserved fruit of low sugar, and confirmed the best technological process. The result shows： The Chinese yam preserved fruit of low sugar adopts 0.1% CaCl2 to harden treatment, the density of Kara rubber is 0.4 % and the Kara rubber adds into liquid of white sugar, use methods to permeate the liquid of candy three times and other methods are researched and developed, put forward the question appearing in the processing course and method to solve.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期101-104,共4页
Food Research and Development
关键词
山药
低糖
山药果脯
渗糖
Chinese yam
low sugar
Chinese yam preserved fruits
permeate candy
