摘要
以"米邦塔"仙人掌为原料加工仙人掌低糖果脯,采用减压渗胶,淀粉糖浆代替50%蔗糖溶液,进行真空渗糖,得到的产品原果味浓、糖度低、饱满度好、色泽自然。
Process the Less sugar Cactus sweetmeat with ＂rice Nation tower＂ cactus,Adopting decompression penetrate colloid,Starch sirup replace cane sugar solution of 50 percent Carry through vacuum penetrate sugar,the products with densely fruity,less sugar content,plump state and natural colors.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期88-90,共3页
Food Research and Development
基金
河西学院2008年度科研创新与应用校长基金项目课题(2008-163-1)
关键词
低糖仙人掌脯
减压渗胶
真空渗糖
less sugar sweetmeat of Cactus
decompression penetrate colloid
vacuum penetrate sugar
