摘要
对低糖苦瓜凉果的加工工艺进行了研究;对传统凉果的制作工艺进行了改进,探讨了苦瓜护色、脱苦条件,苦瓜原料腌制工艺,苦瓜凉果的配方,真空渗糖技术及质量控制的工艺参数;生产出了含糖量在40%左右的风味独特的低糖苦瓜凉果。通过改进,不仅降低了糖浓度,而且减少了由于高温造成的营养物质的损失。
Processing technique of low sugar Momordica Charantia L. Succades was studied in this paper. The traditional processing technique of succades was improved. Condition to keep color, remove bitterness of Momordica Charantia L., technique to preserve raw Momordica Charantia L. in salt, the product prescription and processing parameters of vacuum sugar infusion and quality control were discussed. Low sugar Momordica Charantia L Succades with characteristic flavor was produced. The sugar content is about 40%. The content of sugar was lowered and the loss of nutrients was reduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期117-119,122,共4页
Science and Technology of Food Industry
关键词
苦瓜凉果
低糖
真空渗糖
加工工艺
质量控制
Momordica Charantia L Succades
low sugar
vacuuming sugar infusion
processing technique
quality control
