低糖无硫南瓜脯加工工艺研究  

The technology of low sugar non-sulfur preserved pumpkin

作　　者：赵亚[1] 石启龙[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255049

出　　处：《食品科技》2011年第2期104-107,共4页Food Science and Technology

基　　金：山东省高校科技计划项目(J09LC75)

摘　　要：以果葡糖浆代替部分蔗糖,通过对南瓜护色、浸胶、真空渗糖等方面研究,确定了低糖无硫南瓜脯的最适加工工艺。结果表明:非硫护色剂组合为NaCl1.5%,柠檬酸0.6%,抗坏血酸0.1%;提高南瓜脯饱满度的试剂及质量分数为明胶0.7%,羧甲基纤维素钠0.8%;糖液组成包括蔗糖、果葡糖浆、安赛蜜,其质量分数分别为35%、25%、0.02%,真空渗糖工艺参数为真空度0.09MPa,温度50℃,维持真空时间20min,破除真空时间20min,抽真空次数为3次。High fructose syrup were used to replace parts of the sucrose,and low sugar non-sulfur preserved pumpkin processing parameters were determined through color protecting,bulk filling,and vacuum infiltration of sugar.The results showed that the suitable color protecting reagents and mass fractions were sodium chloride 1.5%,citric acid 0.6%,ascorbic acid 0.1%.The mixed solution of 0.7% glutin and 0.8% sodium carboxymethyl cellulose were used as the bulk fillers.The mass fractions of the sugar solution,high fructose syrup,acesulfame-K were 35%,25%,0.02%,respectively.The degree of vacuum was 0.09 MPa with temperature of 50 ℃,the vacuum time was 20 min,vacuum broken time was 20 min,and vacuum frequency of 3 times.

关 键 词：低糖 无硫 南瓜脯 真空渗糖 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]