微波渗糖加工低糖姜脯工艺研究  

Study on Technology of Sugar Permeability with Microwave in Making Lowsugar Preserved Ginger

作　　者：赵广河[1] 黄晓莉[1] 

机构地区：[1]贺州学院化学与生物工程系

出　　处：《食品工业》2013年第1期66-68,共3页The Food Industry

摘　　要：以贺州大肉姜为原料,探索利用微波渗糖技术加工低糖姜脯的工艺,并重点研究了烫漂、硬化、微波渗糖等工序对低糖姜脯品质的影响。结果表明:采用沸水烫漂8 min,2%氯化钙溶液硬化1.5 h;在30%蔗糖、20%葡萄糖、0.2%柠檬酸及0.5%CMC-Na的糖液中,于136 W下渗糖35 min,可制得色泽明亮、组织饱满、酸甜适口,且辣味低的姜脯。Using Hezhou Ginger as the main material, a technology of low-sugar preserved ginger by sugar permeability with microwave was researched. The influence of blanching, hardening and sugar permeability with microwave on the quality of low-sugar preserved ginger was researched. The results showed that the suitable ways ofpretreatment for preserved ginger was being blanched in boiling water for 8 min and being hardened in 2% CaC12 solution for 1.5 h. The optimal sugar solution was composed of 30% sugar, 20% glucose, 0.2% citric acid and 0.5% CMC-Na. The feasible method of sugar permeability with microwave was under the radiation of 136 W for 35 min. The finished product had light colour, full shape and delicious taste.

关 键 词：姜脯 微波渗糖 低糖 工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]