摘要
对影响低糖香瓜果脯品质的护色、硬化、渗糖、浸糖等关键工艺技术进行研究。最佳工艺条件为采用0.15%抗坏血酸进行护色,2%的氯化钙进行硬化,处理过的香瓜在蔗糖30%、葡萄糖10%、明胶0.6%、柠檬酸0.2%的糖液中、0.085MPa真空环境下渗糖25min。此种方法制作的香瓜果脯酸甜适口、饱满透明、色泽自然,果脯风味最佳。
The research of the essential processing technology to affected the low sugar muskmelon candied and preseervdfruit quality has been conducted, including protecting the color, the hardening, infiltrating the sugar, soaking the sugar and so on. The results showed that, treating with 0.15 % ascorbic acid in the color protecting, using 2 % CaCl2 as hardener, the aftermath of muskmelon in 30 % sucrose, 10 % glucose, 0.6 % glutin, citric acid 0.2 % of the sugar, 0.085 MPa vacuum infiltration sugar 25 min. The muskmelon preserve with lower sugar was of good taste, color, tissue state and fruit flavors to create the best.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期111-114,共4页
Food Research and Development
关键词
香瓜
低糖
果脯
真空渗糖
muskmelon
low sugar
preserved fruit
vacuum sugar permeability
