摘要
研究以黄皮为原料的制作低糖果脯生产工艺,对影响产品品质的关键工艺如糖制、硬化、护色等进行进一步探讨。结果表明:果胚在100℃下热烫2 min;5%食盐水脱苦去涩;0.1%CaCl_2硬化10 h,0.1%柠檬酸护色1 h,0.5%明胶填充,采用多次糖浸法,每次糖浸24 h,在60℃不鼓风的条件下连续干燥16 h,可得到外观、口感、品质都较好的低糖黄皮果脯。
This paper studied on productive technology of low-sugar preserved clausena lansium, taking clausena lansium as raw materials, and discussed the key handicraft which affect the quality of product such as sugaring, harden and color-protecting. The result shows： treated 2 min at 100℃, debittered with NaCl（5%）, harden 10 h in CaCl2（0.1%）, citric acid （0.5%） for the color protecting 1 h, filling with gelatin（0.5%）, adopt numerous candies to soak the law, the candy soaks 24 h, does not bake 16 h at 60℃ continuously under the terms of blast air each time, get the low-sugar preserved clausena lansium in appearance, mouthfeel, oualitv all better.
出处
《食品工业》
北大核心
2008年第5期37-40,共4页
The Food Industry
基金
原华南热带农业大学科技资金项目(项目编号:Rnd0730)
关键词
黄皮
低糖黄皮果脯
生产工艺
clausena lansium
low-sugar preserved clausena lansium
technical processing
