| 低糖佛手瓜蜜饯加工技术研究 |
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| 引用本文： | 黄丽,高月明,杨君,袁利鹏,刘后伟,李东梅.低糖佛手瓜蜜饯加工技术研究[J].食品工业,2012(4):64-67. |
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| 作者姓名： | 黄丽 高月明 杨君 袁利鹏 刘后伟 李东梅 |
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| 作者单位： | 广东农工商职业技术学院绿色食品加工与管理教研室;广东佛山市禅城区农产品质量安全监督检测中心 |
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| 基金项目： | 广东农工商职业技术学院资助之重点研究项目(xyzd0804) |
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| 摘 要： | 为满足市场多样性需求,充分利用佛手瓜营养价值,研究了低糖佛手瓜蜜饯的加工工艺及原料配方,并进行产品感官、理化及微生物分析。结果表明,在烫漂30 s,0.2%CaCl2硬化2 h,40%糖液二次糖煮25 min,50℃~60℃热风干燥18 h条件下,以73.6%佛手瓜,26.2%白砂糖,0.08%柠檬酸,0.2%香兰素为配方组成,可制得色泽金黄、质地柔软、甜而不腻、风味独特、卫生安全的低糖佛手瓜蜜饯。
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| 关 键 词： | 低糖 佛手瓜蜜饯 加工工艺 原料配方 |
Study on Processing Technology of Low-Sugar-Content Candied Chayote |
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| Huang Li,Gao Yue-ming,Yang Jun,Yuan Li-peng,Liu Hou-wei,Li Dong-mei.Study on Processing Technology of Low-Sugar-Content Candied Chayote[J].The Food Industry,2012(4):64-67. |
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| Authors: | Huang Li Gao Yue-ming Yang Jun Yuan Li-peng Liu Hou-wei Li Dong-mei |
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| Affiliation: | 1.Department of Food Processing and Managing,Guangdong AIB Polytechnic College(Guangzhou 510507) 2.Agricultural Products Quality and Safety Supervision Center of Chancheng Foshan(Foshan 528000) |
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| Abstract: | In order to gratify various requirement of market,utilize chayote’s nutritional value,the processing technology and the optimum material formula of low-sugar-content candied chayote was studied.The final product was analyzed by sensory,chemical and microbiological inspection.Results showed that the candied chayote with golden color,special chayote flavor,and high safety was obtained by blanching for 30 s,hardening for 2 h with 0.2% CaCl2,second candying for 25 min with 40% sugar solution,hot-air drying for 18 h at 50 ℃~60 ℃ with the material formula of chayote 73.6%,sugar 26.2%,citric acid 0.08%,vanillin 0.2%. |
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| Keywords: | low sugar content candied chayote processing technology material formula |
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