摘要
试验对低糖山楂凉果的加工工艺进行了研究。确定了山楂原料的腌制工艺、甘草糖香液的配方及真空渗糖的工艺参数 ,生产出了含糖量在 40 %左右的色、香、味、形俱佳的低糖山楂凉果。当渗糖真空度达 0 0 80MPa以上时 ,产品的Vc保存率可达 96
Processing technique of Low Sugar Preserved Hawthorn were studied in this paper. Technique of preserve in sugar, prescription of licorice root sugar solution and technology data of vacuum permeating sugar were decided. Low sugar preserved Hawthorn with good color, fragrance, flavor and shape was produced. The sugar content is about 40%. The Vc keep rate of production reaches over 96% when vacuum is over 0 080Mpa.
