低糖苦瓜蜜饯的加工工艺

Study on processing technique of low sugar bitter melon sweets

为适应人们对低糖蜜饯食品的需要 ,对低糖苦瓜蜜饯的加工进行了研究。实验表明 ,采用质量分数为 0 0 0 3CaCl2 +质量分数为 0 0 0 5Na2 SO3+质量分数为 0 0 0 0 2CuSO4 处理原料 ,硬化和护色效果良好 ,采用 pH3 0～ 3 5 ,质量分数为 0 10NaCl溶液保存半成品可使原料周年不坏。在食盐保存半成品的同时 ,添加CaCl2 、Na2 SO3、CuSO4 可使硬化、护色、脱苦、防腐以及增加原料组织的渗透性有机结合起来 ,还可减少工艺中相应的工序。通过抽真空包装 ,解决了低糖制品长期保存的难题。用苦瓜制作蜜饯风味独特 ,甜、酸、苦适中 ,值得开发。

The present paper deals with experiment of the processing of low sugar bitter melon sweets.The results indicate that it has good cementation and color fixing effect by using 0.3 percent CaCl 2,0 5 percent Na_2SO_3 and 0 02 percent CuSO_4 to deal with the material of bitter melon, that?the? semi-productcan be reserved for one year by using 10 percent solution of NaCl with pH value 30～35. Using salt to reserve the semi-product, supplementation of CaCl_ 2, Na_2SO_4 and CuSO_4 could strengthen the cementation, color fixing, bitter removing, rotproofing and enhancing infiltration of stock tissue and could simplify the corresponding operation of processing technique. It is solved that low sugar can′t reserve the product for long time by vacuum packing. The sweets made from bitter melon has peculiar flavor and moderate sweetness, acid and bitter taste.