摘要
以马铃薯、菠萝为主要原料,以蔗糖、葡萄糖为辅料,研究了马铃薯菠萝低糖复合果脯的加工工艺。由L9(34)正交试验最后确定生产马铃薯菠萝低糖复合果脯的最佳配方:马铃薯和菠萝原料质量比以1∶1.2制浆,添加32%的蔗糖和3%的葡萄糖,再加入0.5%果胶+0.5%海藻酸纳的复合填充剂,采用鼓风微波组合干燥的烘烤方式烘烤,所得产品能得到更佳的口感与外观,且保存期长。成品含糖量低于40%,符合低糖果脯的含糖量要求。
Using potato and pineapple as the main materials, and sucrose and glucose as accessories, the processing technique of low-sugar mixed preserved potato-pineapple was studied. The optimal formula was as follows： the ratio of potato to pineapple was 1 ： 1.2, adding 32% sucrose, 5% glucose, 0.5% pectin and 0.5% sodium alginate according to the analysis of orthogonal experiment of L9（3^4）. Then the misture was dried by blast-microwave assembled dried manner. The production had optimum color and taste,and also longer shelf-life. And the sugar content of 40% met the requirment for lowsugar preserved fruits.
出处
《浙江农业学报》
CSCD
北大核心
2009年第2期106-110,共5页
Acta Agriculturae Zhejiangensis
基金
河南农业大学食品科学技术学院资助项目(20080203)
关键词
低糖
马铃薯
复合果脯
low-sugar
potato
mixed preserve
