摘要
以新鲜苦瓜为原料制作低糖苦瓜脯。通过研究真空度、渗糖温度、渗糖时间、抽真空次数、糖液浓度、冷浸时间对渗糖效果的影响,确定了低糖苦瓜脯真空渗糖的最佳工艺,同时探讨了原料的切分和硬化工艺参数对渗糖效果的影响。结果表明:苦瓜切分为0.7cm～0.8cm环状,20℃饱和氢氧化钙处理2h,填充0.5%的羧甲基纤维素钠,于真空度0.085MPa,60℃下,真空递增渗糖(30%、40%、50%、50%),真空处理4次,每次持续10min,二次渗糖冷浸2h。
With fresh balsam pear as experimental material, preserved balsam pear was obtained. Based on the effects of vacuum degree, osmosis sugar temperature, time, frequency of vacuumize, the concentration of sugar, and time of cold marinate on osmosis sugar of balsam, the optimum vacuum infiltration technology of low sugar persevered balsam pear were obtained. The effects of slice and scleroses on the infiltration of sugar were also investigated. The results showed that the optimum infiltration of sugar of preserved balsam pear were： slice ring of 0.7 cm-0.8 cm, treated in saturated Ca （OH）2 at 20 ℃ for 2 h,with addition of 0.5 % CMC-Na, vacuum degree of 0.085 MPa, with increasing of sugar concentration from 30 % to 50 % at vacuum for four times, each time holding for about 10 min, and finally cold marinate sugar for 2 h.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期76-81,共6页
Food Research and Development
关键词
苦瓜
果赫
低糖
渗糖工艺
balsam pear
preserved fruit
low sugar
infiltrating technology
