摘要
蜜饯是一种历史悠久的传统小吃,但目前市场上的蜜饯含糖量较高,随着人们对饮食健康越来越重视,高糖食品不适宜市场普及,因此想要扩大蜜饯的市场需求,低糖蜜饯的开发势在必得。本文综述了蜜饯常用的控制糖分含量的措施,包括选择渗透压更高的单糖和功能性甜味剂代替部分蔗糖,选择合适的护色方式和浸糖工艺在保证品质的同时减少果实内部糖液渗入量,采用合适的沥糖方式减少蜜饯表面糖分残留等。但糖含量低可能会导致蜜饯的保质期短,因此可以从减低糖液渗入、用功能性糖代替常用的糖,以及干燥、防潮、包装等方面同时控制来实现低糖蜜饯的开发。
Candied fruit is a traditional snack with a long history,but the sugar content of candied fruit on the market is high,as people pay more and more attention to dietary health,high-sugar food is not suitable for market popularization,so if you want to expand the market demand for candied fruit,the development of low-sugar candied fruit is inevitable.In this paper,the commonly used measures to control the sugar content of candied fruit are reviewed,including the selection of monosaccharides and functional sweeteners with higher osmotic pressure to replace part of the sucrose,the selection of appropriate color protection methods and sugar soaking process to reduce the amount of sugar infiltration in the fruit while ensuring quality,and the use of appropriate sugar draining methods to reduce sugar residues on the surface of candied fruit.However,low sugar content may lead to a short shelf life of candied fruit,so the development of low-sugar candied fruit can be achieved by reducing the penetration of sugar solution,replacing commonly used sugar with functional sugar,and controlling drying,moisture-proofing,and packaging at the same time.
作者
李文秀
李俊英
曾洁
黄婷
刘丹
LI Wenxiu;LI Junying;ZENG Jie;HUANG Ting;LIU Dan(Neijiang Vocational and Technical College,Neijiang 641100,China)
出处
《食品安全导刊》
2024年第17期122-124,173,共4页
China Food Safety Magazine
关键词
蜜饯
低糖
工艺
preserves
low sugar
technology
