低糖胡萝卜果脯微波渗糖影响因素的探讨  

Study of effect factors on sugar osmosis of low sugar preserved carrot by microwave

作　　者：蔡华珍[1] 钱向东[1] 王安利[1] 

机构地区：[1]安徽科技学院,凤阳233100

出　　处：《食品科技》2006年第12期58-61,共4页Food Science and Technology

摘　　要：对低糖胡萝卜果脯微波渗糖的影响因素进行了研究。结果表明:渗糖促进液能显著提高渗糖效果。不同种类胶体对渗糖效果的影响不同,明胶和海藻胶的影响较大,CMC-Na对渗糖的影响相对较小;胶体浓度直接影响渗糖效果,在0.6%时对渗糖的影响不明显,到0.9%时则渗糖速度呈现下降趋势,胶体浓度达1.2%时能显著降低微波渗糖速度。均质含胶糖液能很好地促进糖液的渗透,但均质次数对糖液渗透影响不大。Effect factors on sugar-osmosis by microwave of low sugar preserved carrot were studied. The result showed that the sugar osmosis of carrot tissue would enhance greatly by pre-treating the carrot tissue with permeable liquid. Different kinds of colloid added in syrup have different effects to the efficiency of sugar permeability of the carrot tissue, in which the effects of gluUn and algae gum were relatively greater, while CMC-Na was smaller. The rate of the sugar osmosis was directly influenced by the colloid concentration, in which the power of Influence was smaller under concentration of 0.6% of the colloid. But there was a tendency of descending at 0.9%, and a marked fall by 1.2%. When the syrup with glue was homogenized, the efficiency of sugar osmosis of carrot tissue can be increased. But homogenized times of the syrup had a small effect on sugar osmosis.

关 键 词：低糖 胡萝卜果脯 微波渗糖 影响因素 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]