摘要
以新鲜芦荟叶肉为主要原料,研究低糖芦荟脯的制作工艺。结果表明,低糖芦荟脯糖制的最佳配方和工艺为采用三次微波渗糖,糖液浓度梯度为40%~45%~55%,时间分别为10、20、10min,再糖渍约6~8h。糖液中麦芽糖的取代度为35%,柠檬酸为0.30%CMC为0.50%。果脯干燥采用60~65℃恒温鼓风干燥,时间8~10h,再于1.5%的果胶溶液中浸泡0.5min,取出晾干。
Taking the fresh aloe gel as raw material, the technology of low-sugar preserved aloe was studied. The results showed that the best manufacturing technology and formula of the low-sugar preserved aloe were as follows: the sugaring process was finished with sugar permeability by microwaves for three times; the concentration grades of sugar solution in sugaring process were 40%~45%~55%, with the corresponding conditions of microwave processing were 10min, 20min,10min; then it was soaked six to eight hours with processing syrup of 55% at normal temperature;sugar was partly replaced with maltose, that was 35% of the total sugar in the sugar solution whereas citric acid was 0.3% of the total sugar and CMC0.50%; the condition of constant temperature blast drying was 60~65℃, 8~10h; finally, it was soaked 0.5min in 1.5% pectin solution, and dried in air.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第3期91-93,共3页
Science and Technology of Food Industry
基金
安徽省教委资助项目内容之一(2002kj075)。
关键词
低糖芦荟脯
芦荟叶肉
制作工艺
配方
果脯
low-sugar
preserved aloe
sugar permeability by microwaves
manufacturing technology