摘要
以胡萝卜为主要原料,通过加钙营养强化并达到硬化效果,借助糖渍的作用,使其具备蜜饯独有感官风味。通过单因素和正交试验确定了胡萝卜蜜饯的加工工艺,使其感官风味最佳,为生产实践提供参考。结果表明:硬化过程中氯化钙浓度为0.20%、糖渍过程中糖液浓度为40%、柠檬酸浓度0.7%和糖煮时间20 min为最佳工艺组合。
Using carrot as the main raw materials and adding calcium to reach the hardening effect,the unique sensory flavor preserves was obtained with the help of the candied role. Through the single factor and orthogonal test to determine the processing technology of carrot fruit flavor, the sensory flavor was the best, and provided a reference for the production practice. The results showed that the best process were calcium chloride concentration 0.20%, sugar liquid concentration 40% ,citric acid concentration 0.7% and sugar cooking time 20 min.
出处
《黑龙江八一农垦大学学报》
2014年第6期45-48,共4页
journal of heilongjiang bayi agricultural university
关键词
胡萝卜
蜜饯
糖渍
生产工艺
carrots
candied fruit
preserved
production technology
