| 低糖仙人掌果脯的工艺研究 |
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| 引用本文： | 赵爱,武治昌. 低糖仙人掌果脯的工艺研究[J]. 食品研究与开发, 2012, 33(4): 88-90 |
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| 作者姓名： | 赵爱 武治昌 |
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| 作者单位： | 1. 甘肃河西学院教务处,甘肃张掖,734000
2. 河西学院农学与生物技术学院,甘肃张掖,734000 |
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| 基金项目： | 河西学院2008年度科研创新与应用校长基金项目课题(2008-163-1) |
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| 摘 要： | 以"米邦塔"仙人掌为原料加工仙人掌低糖果脯,采用减压渗胶,淀粉糖浆代替50%蔗糖溶液,进行真空渗糖,得到的产品原果味浓、糖度低、饱满度好、色泽自然。
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| 关 键 词： | 低糖仙人掌脯 减压渗胶 真空渗糖 |
Study on Process Technology of the Less Sugar Sweetmeat of Cactus |
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| ZHAO Ai , WU Zhi-chang. Study on Process Technology of the Less Sugar Sweetmeat of Cactus[J]. Food Research and Developent, 2012, 33(4): 88-90 |
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| Authors: | ZHAO Ai WU Zhi-chang |
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| Affiliation: | 1.Dean’s Office of Hexi University,Zhangye 734000,Gansu,China;2.College of Agriculture and Biology Technology,Hexi University,Zhangye 734000,Gansu,China) |
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| Abstract: | Process the Less sugar Cactus sweetmeat with "rice Nation tower" cactus,Adopting decompression penetrate colloid,Starch sirup replace cane sugar solution of 50 percent Carry through vacuum penetrate sugar,the products with densely fruity,less sugar content,plump state and natural colors. |
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| Keywords: | less sugar sweetmeat of Cactus decompression penetrate colloid vacuum penetrate sugar |
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