低糖西红柿饼的研究

Study on Prcessing of Low Sugar Preserved Tomato

选择出低糖西红柿饼的加工工艺条件，并针对果脯中易出现的返砂及流糖等问题进行了进一步的探讨，用４０９；ｉ；的淀粉糖浆代替蔗糖并采用了温度５０℃三次不同浓度糖渍处理；与传统工艺相比较，不但缩短了加工周期，而且西红柿饼中的ＶＣ得到了较大程度的保存，生产出低糖、果味浓厚、营养丰富具有良好保健作用的低糖西红柿饼。

in this paper processing conditions of low sugar content in the preserved from of were studied. such as accumulation of sugar and Sugar seepage in preserved tomato which had beed the problems occurred easily in processing.This technology could not only shorten the processing time but also preserve efficiently Vitamin C of low sugar preserved tomato to a large extent in comparison with the traditional technology.The new method used 40% starch syrup to replace sucrose and soaked tomato three times with different sugar densities at 50 temperature. The low sugar preserved tomato showed rich in nutrition and good in health function.