海藻糖糖水橘子罐头的研制

Study on Tangerine Can with Trehalose

研究海藻糖代替部分白砂糖制作糖水橘子罐头的配方和生产工艺。结果表明,按海藻糖与白砂糖3∶7的比例可制作出具有浓郁橘子香味、外观颜色佳、酸甜可口的新型橘子罐头,贮存30d后,海藻糖代替部分砂糖制作的橘子罐头感官评定优于传统配方产品;生产期、糖度差值对成品脱水率分别有显著和极显著影响。糖度差值对橘瓣脱水率有高度显著线性相关,通过预测分析当糖度差值为2~3度,橘瓣脱水率达到10%~16%,可保证成品良好的紧密度。

The formula and processing technology for tangerine can preparation were studied. The results showed 30% of sucrose were replaced with trehalose in the syrup. Tangerine can with lower swetness, richer orange flavor and better color were produced with this new trehalose syrup. The sensitive evaluation on tangerine can of trehalose syrup was better than that in traditional sucrose syrup after 30 d storage. The producing periods and sugar difference had obvious effection on the dehydration ratio. Difference sugar was high correlation with dehydration ratio, through mathmatical analysis, if the sugar difference reaches 2-3, it can maintain 10%-16% dehydration ratio, and good tighteness.