低糖果味胡萝卜脯加工工艺的研究

Study on the Processing of Low Sugar and Fruity Preserved Carrot

以新鲜胡萝卜为原料,制作低糖果味胡萝卜果脯。在传统生产工艺中增加了缓冻预处理工序,果脯加工工艺的优化结果为:在-18℃下冻结6h,不仅能较好地促进渗糖,而且口感较佳;渗糖液添加组分为:25%的蔗糖,25%的淀粉糖浆,0.4%的柠檬酸,1.2%的鲜橘皮和0.4%的明胶;采用60～65℃恒温鼓风干燥6～7h,以1.0%的海藻酸钠胶体浸泡1min后继续干燥1～2h,制得成品的色、香、味、形俱佳。

With fresh carrots as experimental material. Slow-freezing pretreatment technology was increased in tradition production method in this experiment. The result showsed that after 6 hours slow-freezing process, the sugar permeability could be improved significantly and the mouth feels could be better. The formula of the low-sugar preserved carrot was as follow： sugar 50% in which 50% of the sugar was replaced by high maltose syrup, citric acid 0.4%, glutin 0.4%. orange skin 1.2%. And air-blast drying was adopted under condition of 60-65℃ for 6-7 h. Then the preserved carrot was soaked for 2 min in algin 1.0%. The finished product＇s color, fragrant, taste, and the shape are all nice.