| 低糖芒果果脯的研制 |
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| 引用本文： | 谌素华,王维民,官鑫.低糖芒果果脯的研制[J].食品研究与开发,2007,28(3):100-102. |
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| 作者姓名： | 谌素华 王维民 官鑫 |
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| 作者单位： | 广东海洋大学食品科技学院,广东,湛江,524025 |
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| 摘 要： | 以芒果为原料，通过对护色剂、硬化剂、糖、亲水性物质等的筛选试验，得到最佳工艺参数为：护色硬化剂配比是0．2％NaHSO3＋0．2％Vc＋0．2％CaCl2，浸糖液配比为20％蔗糖和10％海藻糖添加0．2％丙二醇＋0．2％乳酸钠＋0．2％柠檬酸。实验表明，利用此工艺制得色、香、味俱佳，口感好，芒果风味浓厚的低糖芒果脯新产品。此产品水分活度Aw为0．56，保质期可达6个月以上。
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| 关 键 词： | 芒果 低糖果脯 亲水性物质 水分活度 |
| 修稿时间： | 2006-10-16 |
PREPARATION OF MANGO LOW-SUGAR PRESERVED FRUIT |
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| CHEN Su-hua,WANG Wei-min,GUAN Xin.PREPARATION OF MANGO LOW-SUGAR PRESERVED FRUIT[J].Food Research and Developent,2007,28(3):100-102. |
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| Authors: | CHEN Su-hua WANG Wei-min GUAN Xin |
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| Affiliation: | College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, Guangdong, China |
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| Abstract: | Using the mango as material, study the effect of colour fixative, forming agent, sugar, hydrophilic substance . The results show that the optimal formula of colour fixative and forming agent are 0.2 %NaHSO3+ 0.2 %Vc+0.2 %CaCl2, sugar-filtering is 20 % sucrose and 10 % trehalose with sodium lactate 0.2 % citric acid 0.2 % and propylene glycol 0.2 % .The new mango low-sugar preserved fruit is the good feels with mango colour,flavour and aroma.Aw is 0.56, quality term is above six months. |
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| Keywords: | mango low-sugar preserved fruit hydrophilic substance activity of water |
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