无糖天冬蜜饯加工工艺研究  

Processing Technology of Sugar-free Preserved Asparagus

作　　者：詹永[1] 杨勇[1] 祝卢艺[1] 

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《食品工业》2011年第11期16-18,共3页The Food Industry

摘　　要：对无糖天冬蜜饯的加工工艺进行了研究。单因素试验表明0.1%CaCl2硬化15 h,50℃~55℃真空干燥12 h。糖制采用煮浸结合,正交试验表明糖制最佳条件为木糖醇起始浓度20%、煮糖时间10 min、浸糖时间24 h、柠檬酸用量0.20%。制成的无糖天冬蜜饯饱满洁白、酸甜适宜、清凉爽口、风味独特,特别适宜于糖尿病人食用。Processing technology of sugar-free preserved Asparagus was studied.Single factor experiments showed that 0.1% CaCl2 hardening 15 h,50 ℃~55 ℃ vacuum drying 12 h.Sugar manufacturing combined with cooked and dipped,orthogonal experiments showed that optimal sugar manufacturing conditions were 20% of the initial concentration of xylitol,sugar cooking time of 10 min,soaked sugar time 24 h,citric acid 0.20%.The sugar-free preserved Asparagus is full of winter white,sweet and sour appropriate,cool and refreshing,unique flavor.

关 键 词：天冬蜜饯 无糖 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]