低糖橙皮丝脯的工艺研究

On Technology of Diet Preserved Orange Peel Chips

探讨了以橙皮为主料，配以槟榔和茶叶提取液加工低糖橙皮脯的工艺条件。采用对比试验确定取汁、澄清、原料配比等工艺参数：茶叶和槟榔在沸水中浸提４ｍｉｎ；提取的茶汁浓缩至１／１０后，用食用酒精澄清；按ｍ（橙皮丝）：ｍ（茶叶）：ｍ（槟榔）＝５０：２：１进行原料配比。制得低糖橙皮丝脯含水率为２５％，清凉爽口，香气浓郁。

The technology conditions of processing diet preserved orange peel chips with orange peels as the major raw materials,mixed with betel and tea are studied in this paper.With comparison experiment the conditions such as extraction,clarification and the make up of raw materials are determined.The results indicate as follows:after tea and betel are soaked in boiling water for 4 minutes,the tea juice is extracted and concentrated to one tenth of it and then clarified by edible alcohol;the proportion of orange peel chips,tea and betel is 50∶2∶1 and the moisture content is 25%.The diet betel tea orange peel chips processed by this technology is cold,tasty and very fragrant.