柚皮低糖果脯的研制

Process of Low-sugar Candied Shaddock Peel

通过测定果脯的感官及理化指标的变化,研究了低糖柚皮果脯的关键制备工艺,包括预煮、糖液配方及浓度、渗糖方式及干燥条件。结果表明:柚皮经预煮5 min后,采用由葡萄糖和淀粉糖浆等量配成的、含有0.5%海藻酸钠的浓度为50%～55%的糖液进行真空渗糖,然后在50℃下烘干5 h,或者微波功率800 W下加热10 min,而后在50℃下烘干2 h即得到透明饱满、表面干爽平整、品质佳的低糖柚皮果脯。

@@@@The key processing technologies of low -sugar candied shaddock peel were studied by determining the changes in sensory and physicochemical indexes .The results showed that: after cooking for 5 min, the shaddock peel was candied by vacuum osmosis in concentration of 50% ~55% sugar solution containing equal amount of glu -cose and starch syrup and 0.5% of sodium alginate, and dried for 5 h at 50 ℃ or heated for 10min at 800W of mi-crowave power and then dried for 2 h at 50 ℃.The high quality candied shaddock peel with a transparent , plump appearance and dry, smooth surface could be obtained by aforementioned technologies .