食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
14期
67-70
,共4页
孙海涛%邵信儒%姜瑞平%彭雪%谢利新%金昱言%徐晶
孫海濤%邵信儒%薑瑞平%彭雪%謝利新%金昱言%徐晶
손해도%소신유%강서평%팽설%사리신%금욱언%서정
低糖果脯%软枣猕猴桃%真空渗糖%工艺参数
低糖果脯%軟棘獼猴桃%真空滲糖%工藝參數
저당과포%연조미후도%진공삼당%공예삼수
low-sugar preserved fruit%Actinidia arguta%vacuum sugar permeability%process parameters
为了探索长白山野生软枣猕猴桃低糖果脯的最佳工艺参数,通过单因素试验考察了加工过程对果脯感官品质的影响,采用正交试验优化了渗糖液配方及真空渗糖工艺参数.结果表明:蔗糖和木糖醇质量配比为2:1、蔗糖和木糖醇混合溶液质量分数为50%、CMC-Na质量分数为0.5%、柠檬酸质量分数为0.6%;渗糖真空度为0.075 MPa、真空渗糖时间12 h.在此条件下可制得色泽、口感和组织状态俱佳的软枣猕猴桃低糖果脯.
為瞭探索長白山野生軟棘獼猴桃低糖果脯的最佳工藝參數,通過單因素試驗攷察瞭加工過程對果脯感官品質的影響,採用正交試驗優化瞭滲糖液配方及真空滲糖工藝參數.結果錶明:蔗糖和木糖醇質量配比為2:1、蔗糖和木糖醇混閤溶液質量分數為50%、CMC-Na質量分數為0.5%、檸檬痠質量分數為0.6%;滲糖真空度為0.075 MPa、真空滲糖時間12 h.在此條件下可製得色澤、口感和組織狀態俱佳的軟棘獼猴桃低糖果脯.
위료탐색장백산야생연조미후도저당과포적최가공예삼수,통과단인소시험고찰료가공과정대과포감관품질적영향,채용정교시험우화료삼당액배방급진공삼당공예삼수.결과표명:자당화목당순질량배비위2:1、자당화목당순혼합용액질량분수위50%、CMC-Na질량분수위0.5%、저몽산질량분수위0.6%;삼당진공도위0.075 MPa、진공삼당시간12 h.재차조건하가제득색택、구감화조직상태구가적연조미후도저당과포.
To establish the processing conditions of Changbai mountain wild Actinidia arguta low-sugar preserved fruit, the effect of processing on the sensory quality of preserved fruit was studied. Optimize the sugar recipe and vacuum sugar permeability conditions by the orthogonal test. Results showed that sucrose :xylitol mass ratio 2:1, mixed sugar solution 50%, CMC-Na 0.5%, citric acid 0.6%, vacuum degree 0.075 MPa, vacuum 12 h. The finished product of Actinidia arguta low-sugar preserved fruit was good in color , taste and appearance.
