摘要
以仙人掌为主要原料,采用100 mg/L的CuSO4和100 mg/L的Zn(C2H3O2)2溶液护绿处理2 h,入1%～2%石灰乳浊液中进行脱粘处理4～8 h,入0.5%～1% CaCl2溶液中,常温常压下浸泡硬化处理3 h,采用二次真空浸糖法浸糖,再经沥糖干燥后制得仙人掌果脯,其质量标准为:水分含量20%～22%、总糖52%～57%、总酸1%～1.2%,并对仙人掌脯制作的工艺过程及工艺条件进行了讨论.
Cactus is first immersed in the mixture of 100 mg/L CuSO4 solution and 100 mg/L Zn （C2H3O2） 2 solution for 2 hours to keep its green color; and then it is put into 1%-2% lime emulsion for 4-8 hours to remove its viscidity; then at normal temperature and under normal pressure, it is soaked in 0.5%-1% CaCL2 solution for 3 hours, then cactus is hardened, With the vacuum sugar - immersing method, the processed cactus is dried and then, candied cactus is produced. The relative standards of its content are： water 20%- 22% ; sugar 52%-57% ; acid 1%-1.2%. This article discusses the process and its technology as well,
出处
《江苏调味副食品》
2005年第4期27-28,30,共3页
Jiangsu Condiment and Subsidiary Food
关键词
仙人掌
果脯
生产工艺
cactus
candied fruit
technology
