低糖胡萝卜果脯加工工艺及对β-胡萝卜素和维生素C含量的影响  

Processing Technology of Low-sugar Preserved Carrot and Effects on Contents of β-Carotene and Vitamin C

作　　者：孙翔宇[1] 严勃[1] 王振南 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]上海实力可商品检验有限公司,上海200231

出　　处：《食品与药品》2012年第2期113-116,共4页Food and Drug

摘　　要：目的研究以新鲜胡萝卜为原料,制作低糖胡箩果脯的加工工艺。方法以正交试验法研究工艺条件对β-胡箩卜素和维生素C含量的影响,并评价其感官指标。结果胡萝卜果脯最佳生产工艺组合:切片厚度0.8 cm,糖液浓度50%,糖煮时间30 min;渗糖液添加组分:25%蔗糖,25%果葡糖浆,0.5%柠檬酸,0.1%甜菊糖苷和0.4%明胶。结论最佳工艺条件下产品β-胡萝卜素含量达3.55mg/100 g,维生素C保存率为51%。Objective To study the processing technology of low-sugar preserved carrot with fresh carrot as the material. Methods The effects of the processing conditions on the contents of β-carotene and vitamin C were investigated by an orthogonal experiment, and the senses index was evaluated. Results The optimal processing conditions of low-sugar preserved carrot were as follows： slice thickness of 0.8 cm, 50% sugar concentration and sugar boiling time of 30min. The compositions of sugar liquid were 25% sucrose, 25% fructose syrup, 0.5% citric acid, 0.1% stevioside and 0.4% gelatin. Conclusion Under the optimal processing conditions, the product of low-sugar preserved carrot can contain β-carotene 3.55mg / 100g and have the retention rate of vitamin C of 51%.

关 键 词：胡萝卜果脯 加工 Β-胡萝卜素 维生素C 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]