摘要
对无糖天冬蜜饯的加工工艺进行了研究。单因素试验表明0.1%CaCl2硬化15 h,50℃~55℃真空干燥12 h。糖制采用煮浸结合,正交试验表明糖制最佳条件为木糖醇起始浓度20%、煮糖时间10 min、浸糖时间24 h、柠檬酸用量0.20%。制成的无糖天冬蜜饯饱满洁白、酸甜适宜、清凉爽口、风味独特,特别适宜于糖尿病人食用。
Processing technology of sugar-free preserved Asparagus was studied.Single factor experiments showed that 0.1% CaCl2 hardening 15 h,50 ℃~55 ℃ vacuum drying 12 h.Sugar manufacturing combined with cooked and dipped,orthogonal experiments showed that optimal sugar manufacturing conditions were 20% of the initial concentration of xylitol,sugar cooking time of 10 min,soaked sugar time 24 h,citric acid 0.20%.The sugar-free preserved Asparagus is full of winter white,sweet and sour appropriate,cool and refreshing,unique flavor.
出处
《食品工业》
北大核心
2011年第11期16-18,共3页
The Food Industry
关键词
天冬蜜饯
无糖
加工工艺
正交试验
preserved Asparagus
sugar-free
processing technology
orthogonal experiments
