摘要
以苦瓜为原料,对影响苦瓜果脯品质的烫漂、护色、温度、渗糖等关键工艺进行研究。结果表明:苦瓜最佳切分厚度为0.7 cm～0.8 cm;烫漂时间为3 min;烫漂温度为90℃。最佳护色和硬化工艺配方为:氯化钙0.5%、亚硫酸氢钠0.5%、氯化钠0.2%、醋酸锌0.3%。最佳渗糖工艺为:CMC浓度为2.0%、β-环状糊精的添加量3%、浸泡液浓度梯度为30%-40%-50%、每次冷浸时间8 h。制成的低糖苦瓜果脯风味好、色泽自然。
The effects of blanching,protective coloration,temperature and sugar-soaking the critical procedure of preserved Momordica charantia were studied in the paper.The results showed that,the optimum thickness of 0.7 cm-0.8 cm,treating with 0.5 % sodium bisulfite,0.3 % zinc acetate,0.2 % NaCl in the color protecting,using 0.5 % CaCl2 as hardener,boiling 3 min in 90 ℃.The best infiltration technology was： 2.0 % CMC,3 % β-cyclodextrine,the sugar solutions concentration progressively 30 %,40 %,50 %,each cold marinate sugar time for 8 h.The momordica charantia preserve with lower sugar was of good taste,color and fine.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期100-103,共4页
Food Research and Development
关键词
苦瓜
果脯
加工工艺
momordica charantia
preserved fruit
processing technology
