低糖果汁型酸甜无核糖枣的生产工艺研究  

Study on Production Process of Syrup Candied Ziziphus jujuba with Low Sugar Content

作　　者：张军合[1] 刘俊红[2] 黄丽[3] 

机构地区：[1]河南科技学院,河南新乡453003 [2]平顶山工学院,河南平顶山467031 [3]海南大学,海南儋州571737

出　　处：《安徽农业科学》2008年第35期15693-15695,共3页Journal of Anhui Agricultural Sciences

基　　金：河南科技学院重点资助项目(06013)

摘　　要：[目的]研究低糖果汁型酸甜无核糖枣的生产工艺。[方法]以天然无核枣为原料系统地介绍了低糖果汁型酸甜无核糖枣的生产工艺,探讨了糖液中添加果汁进行煮制的方法,以及用木糖醇代替白砂糖以降低果脯含糖量的方法。[结果]结果表明,低糖果汁型酸甜枣脯的最佳生产条件为:无核干枣最佳复水水温50℃,最佳复水时间1.5 h;糖液糖度51%,酸度0.5%;糖液中不同果汁的含量为:17.1%糖度的菠萝汁1%,18.0%糖度的橙汁8%,17.0%糖度的苹果浓缩汁5%。利用该方法生产的枣脯不仅色泽鲜艳,酸甜适口,枣香浓郁,而且总糖(以葡萄糖计)含量≤28%,维生素C含量≥20 mg/100 g。[结论]应用该方法生产的产品具有美味加营养的特色,适应了更多消费者的需要。[ Objective ] The research aimed to study the production process of syrup candied Ziziphus jujuba with low sugar content. [ Method ] Taking natural Ziziphus jujuba as material, the production process of syrup candied Ziziphus jujuba with low sugar content was introduced systematically, discussed the boiling method by adding juice and the method of reducing sugar content by substituting xylitol for sugar. [ Result] The results showed that the best production process of syrup candied Ziziphus jujuba with low sugar content was as follow： The best water recovery temperature and time of seedless dry Ziziphus jujuba was 50 ℃, 1.5 h respectively, the sugar degree and acidity of sugar liquid was 51% , 0.5% respectively. The different syrup content of sugar liquid was as follow： The pineapple juice of 17.1% sugar degree was 1% , the orange juice of 18.0% sugar degree was 8% and the concentrated apple juice of 17.0% sugar degree was 5%. The product produced by above process was the characteristic of bright color, sweet and acid taste, rich fragrance and so on. Its total saccharide content was below 28% , vitamin C was above 20 mg/100 g. [ Conclusion] The product produced by above process was delicious and nutritious, it was satisfied with needs of more consumers.

关 键 词：低糖 枣脯 果汁型 生产工艺 

分 类 号：TS205[轻工技术与工程—食品科学]