摘要
针对甘薯低糖果脯出现外观褐变、返砂、干瘪及保质期缩短等现象,用物理或化学手段加以控制。结果表明,经0.3%焦亚硫酸钠+0.1%柠檬酸+0.2%明矾+1.5%食盐溶液护色及硬化,糖煮时添加5%蜂蜜,0.3%～0.5%CMC-Na+电解质溶液,调整糖液浓度50%,pH2.5～3.0,煮沸时间45min,糖渍时添加0.2%乳酸钠或0.5%丙二醇,能有效地提高甘薯糖渍制品质量。
Results from the experiement aimed to prevent sugar curing sweet potato from browning in outward appearance,accumulation of sugar in the surface,being shrivelled and shortening shelflife by using either physical or chemical treatments,indicate that the using of 0.3%sodium metabisulphite+0.1%citric acid+0.2%alum+1.5%table salt when color-protected and hardened,5%honey and 0.3%～0.5%CMC-Na+electrolyte solution to adjust the sugar concentration and pH value of sugar solution up to 50%and 2.5～3.0 respectively when sugar boiled,45 minutes to keep sugar solution boiling and 0.2%dry mass sodium lactate and propylene when sugar soaked,can effectively improve the quality of sugar curing sweet potato.
出处
《食品科技》
CAS
北大核心
2003年第1期40-41,43,共3页
Food Science and Technology
关键词
甘薯
低糖果脯
质量
improvement
sweet potato
low-sugar preserved fruit
quality
