| 利用芒果落果加工低糖果脯的研究 |
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| 引用本文： | 张雁,张瑞芬,唐小俊,魏振承. 利用芒果落果加工低糖果脯的研究[J]. 食品研究与开发, 2006, 27(8): 112-114 |
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| 作者姓名： | 张雁 张瑞芬 唐小俊 魏振承 |
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| 作者单位： | 广东省农业科学院生物技术研究所,广东省农产品加工公共实验室,广东,广州,510640 |
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| 摘 要： | 初步探讨了以芒果落果制作低糖果脯的加工工艺。结果表明：采用3次真空渗糖工艺，糖液浓度分别为35％、45％、55％，渗糖时间均为30min，并在糖液中添加1．0％的柠檬酸和0．5％的明胶，可得到品质风味优良的低糖芒果果脯。
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| 关 键 词： | 芒果落果 低糖果脯 加工工艺 |
| 收稿时间： | 2006-04-11 |
| 修稿时间： | 2006-04-11 |
DEVELOPMENT OF PREMATURE-DROPPED MANGO LOW SUGAR FRUIT CHIP |
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| ZHANG Yan,ZHANG Rui-fen,TANG Xiao-jun,WEI Zhen-cheng. DEVELOPMENT OF PREMATURE-DROPPED MANGO LOW SUGAR FRUIT CHIP[J]. Food Research and Developent, 2006, 27(8): 112-114 |
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| Authors: | ZHANG Yan ZHANG Rui-fen TANG Xiao-jun WEI Zhen-cheng |
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| Affiliation: | Agro-Biotechnical Research Institute, Guangdong Academy of Agriculture Sciences, Guangdong Open Access Laboratory of Agricultural, Guangzhou 510640, Guangdong, China |
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| Abstract: | Preliminary investigation on processing technology of premature-dropped mango low sugar fruit chip was reported. The experiments showed that good quality and delicious flavoring low sugar fruit chip could be obtained by adopting penetrating-sugar with vaccum three times. The concrete conditions were as follows: sugar concentration 35 %, 45 %, 55 %, time 30 min ,citric acid concentration 1.0 %, gelatin concentration 0.5 % . |
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| Keywords: | premature-dropped mango low sugar fruit chip processing technology |
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