| 低糖柿子果脯的加工工艺 |
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| 引用本文： | 张义听,王同阳. 低糖柿子果脯的加工工艺[J]. 现代食品科技, 2005, 21(3): 112-113 |
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| 作者姓名： | 张义听 王同阳 |
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| 作者单位： | 菏泽学院继教学院,山东,菏泽,274030;菏泽学院生物系,山东,菏泽,274030 |
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| 摘 要： | 采用40％的淀粉糖浆和30％的葡萄糖代替蔗糖和电解质溶液浸泡柿果，并进行两次真空渗糖工艺，与传统工艺相比较，不但缩短了加工周期，而且柿子果脯中的Vc得到了较大程度的保存，生产出低糖、果味浓厚、营养丰富，具有良好保健作用的低糖柿子果脯。
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| 关 键 词： | 低糖 柿子 果脯 工艺 |
| 文章编号： | 1007-2764(2005)03-0112-039 |
| 修稿时间： | 2005-05-19 |
Processing Technology of Low Sugar Preserved Persimmon |
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| ZHANG Yi-ting,Wang Tong-yang. Processing Technology of Low Sugar Preserved Persimmon[J]. Modern Food Science & Technology, 2005, 21(3): 112-113 |
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| Authors: | ZHANG Yi-ting Wang Tong-yang |
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| Affiliation: | Zhang Yi-ting1,Wang Tong-yang2 |
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| Abstract: | This paper introduces the processing technology of low sugar preserved persimmon,which could not only shorten the processing time,but also preserve efficiently vitamin C in comparison with the traditional technology. The technology used 40% starch syrup and 30% grape sugar to replace sucrose,and soaking persimmon in the solution of electrolyte,and soaking persimmon twice with different sugar densities in vacuum. The low sugar preserved persimmon showed rich in nutrition and good in health function. |
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| Keywords: | Low sugar Persimmon Preserved fruit Technology |
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