低糖佛手果脯加工工艺研究  

Study on Processing Technology of A Low-sugar Citrus medica Preserved Fruit

作　　者：郭晓强[1] 颜军[1] 邬晓勇[1] 李晓光[1] 肖林彬[1] 苟小军[1] 

机构地区：[1]成都大学中药化学实验室,四川成都610106

出　　处：《食品科学》2006年第12期953-955,共3页Food Science

摘　　要：本文采用三次真空浸糖并逐次增加糖液浓度加工低糖佛手果脯的生产工艺,对真空浸糖相关工艺参数运用L9(3)4正交试验设计进行研究。真空浸糖最佳工艺参数为:真空浸糖的真空度0.06MPa。糖液浓度梯度40%、50%、60%,单次浸糖时间3.5h,浸糖温度30℃,浓度为70%的香料水,3%食盐和0.1%甜蜜素对真空浸糖半成品进行调味后制得低糖佛手果脯。This paper used the processing technology that the sugar solutions concentration was gradually increased to produce a low-sugar Citrus medica preserved fruit by vacuum osmosis of sugar three times, and researched the processing technology parameters of vacuum osmosis of sugar by L9（3）^4 orthogonsl test. The best processing technology parameters is： the vacuum degree 0.06MPa, the sugar solutions concentration progressively 40%, 50% 60% each soaking sugar time 3.5 hours and the processing temperature 30℃. The low-sugar Citrus medica preserved fruit was made by seasoning with spice water of concentration 70%, salt 3 % and sodium cyclamate 0.1% after vacuum osmosis of sugar.

关 键 词：佛手 低糖果脯 真空浸糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]