酒泡冬枣低糖果脯的开发研究  

Development of Low-sugar Preserved Wine Bubble Apple-jujube

作　　者：李佩霜[1] 刘学文[1] 王毅[1] 罗魏[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品工业》2010年第4期61-63,共3页The Food Industry

摘　　要：采用酒泡冬枣为原料,对其果脯加工中的硬化、渗糖、浸糖和干燥等工艺条件进行研究,得出低糖冬枣果脯加工的最佳工艺条件为:1.5%的氯化钙浸泡冬枣3 h硬化;真空浸糖的真空度为0.08 MPa,渗糖时间均为30 min,糖液配方为糖30%,柠檬酸0.5%,羧甲基纤维素钠0.8%;热风干燥65℃、12 h。There is a little further study of the low-sugar preserved apple-jujube. By using sensory evaluation as one major indicator, the paper studied on hardening, sugar-dipping sugar-soaking and drying on the produce technology of apple-jujube preserved fruit in order to confirm optimal technical condition. The results showed that apple-jujube, treated with 1.5% calcium chloride 3 h is better. The best processing technology parameters is： vacuum degree 0.08 MPa, time 30 min, the sugar solution concentration 30% the sugar solution contains 0.5% citric acid and 0.8% CMC-Na. The drying condition is 65℃ 12 h.

关 键 词：酒泡冬枣 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]