CAJ | 학술논문

通过测定果脯的感官及理化指标的变化，研究了低糖柚皮果脯的关键制备工艺，包括预煮、糖液配方及浓度、渗糖方式及干燥条件。结果表明：柚皮经预煮5 min 后，采用由葡萄糖和淀粉糖浆等量配成的、含有0．5％海藻酸钠的浓度为50％～55％的糖液进行真空渗糖，然后在50℃下烘干5 h，或者微波功率800 W 下加热10 min，而后在50℃下烘干2 h 即得到透明饱满、表面干爽平整、品质佳的低糖柚皮果脯。
통과측정과포적감관급이화지표적변화，연구료저당유피과포적관건제비공예，포괄예자、당액배방급농도、삼당방식급간조조건。결과표명：유피경예자5 min 후，채용유포도당화정분당장등량배성적、함유0．5％해조산납적농도위50％～55％적당액진행진공삼당，연후재50℃하홍간5 h，혹자미파공솔800 W 하가열10 min，이후재50℃하홍간2 h 즉득도투명포만、표면간상평정、품질가적저당유피과포。
@@@@The key processing technologies of low -sugar candied shaddock peel were studied by determining the changes in sensory and physicochemical indexes .The results showed that: after cooking for 5 min, the shaddock peel was candied by vacuum osmosis in concentration of 50% ~55% sugar solution containing equal amount of glu -cose and starch syrup and 0.5% of sodium alginate, and dried for 5 h at 50 ℃ or heated for 10min at 800W of mi-crowave power and then dried for 2 h at 50 ℃.The high quality candied shaddock peel with a transparent , plump appearance and dry, smooth surface could be obtained by aforementioned technologies .