低糖苦瓜脯加工工艺研究

Processing technology of low-sugar preserved balsam pear

以木糖醇代替传统的蔗糖,选用真空渗糖工艺,得到低糖苦瓜脯的加工工艺。结果表明:苦瓜切分后在混合溶液[CaCl2质量分数0·5%,Zn(Ac)2质量分数0·03%,NaCl质量分数1·5%]中浸泡5h进行硬化、护色处理,以0·2%海藻酸钠、0·3%琼脂和0·4%明胶混合溶液作为填充剂,糖液浓度、果葡糖浆取代量、柠檬酸质量分数、安赛蜜的质量分数分别为35%、40%、0·2%、0·02%,真空渗糖时真空度为0·085MPa,煮制温度为60℃,维持真空时间为10min,破除真空时间为30min,抽真空次数为4次。

Sugar-free balsam pear was obtained by vacuum penetration technology with sucrose replaced by xylitoI.The optimum parameters were as follows：the balsam pear flakes were put into the mixed solution of 0.5% CaCl2 ,0.03% Zn（Ac）2 ,and 1.5% NaCI for 5h for hardening and color protection.The mixed solution of 0.2% alginic acid,0.3% agar, and 0.4% glutin were used as the filler. The concentration of sugar solution, the substituent proportion of fructose and glucose syrup, the proportion of citric acid and acesulfame-K were 35% ,40% ,0.2% and 0.02%, respectively. The degree of vacuum was 0.085MPa with temperature of 60℃,the vacuum time was 10min,de-vacuumed time was 30min with vacuum frequency of 4 times.