摘要
通过浓度梯度试验、正交试验和添加其他成分试验对低糖果脯加工工艺进行研究,在感官评价的基础上确定适宜的甜度、酸度、透明度、饱满度。结果表明,采用质量浓度45%的糖液,0.3%的柠檬酸,0.15%的CMC-Na(羧甲基纤维素钠)和0.15%的琼脂的组合制作的苹果脯,酸甜适口、色泽自然、透明饱满、质量优良。
The processing technique of low-sugar preserved apple was studied by concentration gradient experiment,orthogonal experiment, and experiments of adding other components. The sweetness, acidity, transparency, and plumpness of low-sugar preserved apple were researched on the basis of sensory evaluation. Experiments showed that portfolio of the preserved apple was sugar 45%, citric acid 0.3%, and CMC-Na 0.15%.This low-sugar preserved apple was of good taste,fine color,transparent,and high quality.
出处
《食品工程》
2015年第1期25-27,64,共4页
Food Engineering
关键词
低糖苹果脯
甜度
酸度
饱满度
透明度
low-sugar preserved apple
sweetness
acidity
plumpness
transparency
