无添加糖果脯的研制  

Preparation of Preserved Fruits with No-additive Sugar

作　　者：郑红莲[1] 林勤保[1] 蒋梅峰[1] 李波[1] 

机构地区：[1]山西大学应用化学研究所,山西太原030006

出　　处：《农产品加工（下）》2009年第11期21-23,共3页Farm Products Processing

基　　金：山西省农业攻关项目(2007031075)

摘　　要：以大枣和山楂为原料,研制出无添加糖保健果脯。研究木糖醇对降低果脯含糖量的影响。试验结果表明,与市售果脯相比,由木糖醇加工得到的无添加糖果脯,含糖量有明显的降低,并且其口感和风味优于市售果脯。A new method for preparation of low-sugar preserved fruits was developed. Jujube dates and fresh hawthorns were Selected as raw materials, and the effects of xylitol on sugar content of preserved fruits were studied. The results showed that the sugar content of preserved fruits using xylitol was much lower than commercial preserved fruits.

关 键 词：大枣 山楂 木糖醇 果脯 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]