低糖苦瓜蜜饯的研制  

Research on the Low Sugar Balsam Pear Sweets

作　　者：王海棠 邹盈 郑晓杰 

机构地区：[1]温州市农业科学研究院,浙江温州325014

出　　处：《农产品加工（下）》2007年第11期46-47,50,共3页Farm Products Processing

摘　　要：为适应人们对低糖蜜饯食品的需要,对低糖苦瓜蜜饯的加工进行了研究,并通过正交试验确定了苦瓜蜜制液的最佳配方。通过对低糖苦瓜蜜饯进行抽真空包装,有利于解决该制品长期不易储存的问题。本制品酸甜可口,苦味适中,有良好的开发前景。The present paper deals with experiment of the processing of low sugar balsam pear sweets. The experiment confirmed the best recipe of the balsam pear sweets in orthogonal experimental method. It solved that low sugar not reserve the product for long time by vacuum packing. The sweets made from balsam pear has moderate sweetness, acid and bitter taste. It will have good market prospects.

关 键 词：苦瓜蜜饯 糖渍食品 加工工艺 正交试验 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]