低热量无花果果脯的制作工艺研究  

Study on the Processing of Low-calorie Fig Confect

作　　者：钟瑞敏[1] 朱定和[1] 曾彬[1] 

机构地区：[1]韶关学院英东生物工程学院,广东韶关512005

出　　处：《韶关学院学报》2002年第12期112-115,共4页Journal of Shaoguan University

摘　　要：采用异麦芽糖醇制作的无花果果脯具有低热值、弱致龋齿特性 .工艺上关键要解决保持色泽、防止粘牙和表面糖醇结晶等问题 .柠檬酸、抗坏血酸液热烫钝酶并控制分段干燥条件可保持果脯金黄色色泽 ;当成品果脯含水量保证 30 %～ 40 %时 ,均化的糖渍糖液中 0 2 %大豆卵磷脂、 0 5The fig confect which is prepared with palapinit has the characteristics of low calorie and weakly dental caries. The critical problems about processing fig confect with palapinit involve keeping its yellow colour,reducing its adhesion force to tooth and avoiding palapinit crystallizing again.By experiments we have found that products yellow colour can be kept well through being primarily treated with solution containing citric acid and vitamine C at 80℃,and following being dehydrated under two final drying steps;so far as the water content of product above 30%,the syrup containing 0 2%lecithin and 0 5%pectin will effectively prevent from adhesion to tooth and exterior crystallization of palapinit.

关 键 词：异麦芽糖醇 低热值 无花果果脯 

分 类 号：TS205[轻工技术与工程—食品科学]