蓝靛果低糖果脯及低糖果酱的研制  

Production of low-sugar preserve and low-sugar jam of lonicera edulis

作　　者：黄祥童 刘明才[1] 孟庆江[1] 郭升[1] 

机构地区：[1]吉林长白山国家级自然保护区研究所,安图133613

出　　处：《食品科技》2006年第7期110-114,共5页Food Science and Technology

摘　　要：野生蓝靛果资源丰富,以其浆果加工成低糖果脯、低糖果酱未见报道。用野生蓝靛果新鲜浆果为原料,经烫漂、硬化、浸糖、50℃渗糖、干燥,可制出蓝靛果低糖果脯;鲜果经打浆,加入白砂糖、氯化钙、柠檬酸、低甲氧基果胶和β-环状糊精进行控制浓缩,可制得蓝靛果低糖果酱。这两种产品,低糖而甜酸可口,略带苦味,营养丰富,是一种值得推广且独特的天然功能性食品。The wild Ionicera eduUs are abundant as a natural resource, but there is not any report about the low-sugar preserve and low-sugar jam with their berries processed. Wild baccae of Ionicera edulis was used as raw material. The Ionicera edulis low-sugar preserve can be made by blanching, hardening, sugar soaking, sugar--dipping at 50% and drying. After making berry pulp, being added with granulated sugar, calcium chlorid, citric acid, Iow-methoxyl pectin and β-cyclic-dextrin, controlling the concentrate, the low-sugar jam was processed. These two products were lower sugar content, fine taste and have a little gall, rich nutrition. They should be popularized as kinds of particular natural functional foods.

关 键 词：蓝靛果 低糖果脯 低糖果酱 功能性食品 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程] TS255.43[轻工技术与工程—食品科学与工程]