摘要
以果葡糖浆代替部分蔗糖,通过对南瓜护色、浸胶、真空渗糖等方面研究,确定了低糖无硫南瓜脯的最适加工工艺。结果表明:非硫护色剂组合为NaCl1.5%,柠檬酸0.6%,抗坏血酸0.1%;提高南瓜脯饱满度的试剂及质量分数为明胶0.7%,羧甲基纤维素钠0.8%;糖液组成包括蔗糖、果葡糖浆、安赛蜜,其质量分数分别为35%、25%、0.02%,真空渗糖工艺参数为真空度0.09MPa,温度50℃,维持真空时间20min,破除真空时间20min,抽真空次数为3次。
High fructose syrup were used to replace parts of the sucrose,and low sugar non-sulfur preserved pumpkin processing parameters were determined through color protecting,bulk filling,and vacuum infiltration of sugar.The results showed that the suitable color protecting reagents and mass fractions were sodium chloride 1.5%,citric acid 0.6%,ascorbic acid 0.1%.The mixed solution of 0.7% glutin and 0.8% sodium carboxymethyl cellulose were used as the bulk fillers.The mass fractions of the sugar solution,high fructose syrup,acesulfame-K were 35%,25%,0.02%,respectively.The degree of vacuum was 0.09 MPa with temperature of 50 ℃,the vacuum time was 20 min,vacuum broken time was 20 min,and vacuum frequency of 3 times.
出处
《食品科技》
CAS
北大核心
2011年第2期104-107,共4页
Food Science and Technology
基金
山东省高校科技计划项目(J09LC75)
关键词
低糖
无硫
南瓜脯
真空渗糖
low-sugar
non-sulfur
preserved pumpkin
vacuum infiltration
