摘要
橘皮不但产量丰富,还具有较高的营养价值和保健作用。试验以橘皮为主要原料,通过单因素试验和正交试验,确定了橘皮最优脱苦工艺及低糖甘草橘皮果脯制作工艺和最佳配方。橘皮最优脱苦工艺为,氯化钠浓度为6%、处理温度为70℃、处理时间为10 min;低糖甘草橘皮果脯的最佳配方为,浸糖浓度梯度为30%︰35%︰40%,甘草料液比为1︰3(g/m L),柠檬酸添加量为0.18%,黄原胶添加量为0.10%。以此制作的橘皮果脯,颜色金黄有光泽,口感细腻、稍有苦涩、酸甜适中,有一定的韧性和嚼劲。
The yield of orange peel is huge in China. Orange peel has higher nutrition value and health care function. Orange peels are chose as raw material for developing low-sugar licorice orange peel preserved and debitterizing experiment with methods of single-factor assays and orthogonal assays. The optimal process is that sodium chloride concentration is 6%, processing temperature is 70 % and processing time is 10 min for debitterizing. Meanwhile, the optimal formula is that sugar infusion concentration gradient is 30% ： 35% ： 40%, ratio of licorice to solvent is 1 ： 3 （g/mL）, the addition of citric acid and xanthan gum xanthan are 0.18% and 0.10%, respectively. The orange peel preserved made based on the formula appears golden luster, tastes slightly bitter, sweet and sour moderate, and has a certain toughness and texture.
出处
《食品工业》
北大核心
2015年第8期23-27,共5页
The Food Industry
基金
云南省教育厅科学研究基金项目(2014Y228)
关键词
橘皮
低糖
果脯
甘草
脱苦
orange peel
low-sugar
preserved fruit
licorice
debitterizing
