低糖润喉黄皮果脯的研制  

Low-sugar and Throat-cooling Preserved Clausena Lansium

作　　者：赵笑梅[1] 黄苇[1] 李远志[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《农产品加工（创新版）（中）》2013年第4期36-39,共4页Farm Products Processing

基　　金：广州市科技计划项目(2010Z1-E441)

摘　　要：以黄皮果盐坯为主要原料,研究了低糖润喉黄皮果脯的调味配方和生产工艺参数。优选的调味配方为:100 g干制果坯中,加入蔗糖20 g,甘草甜素0.4 g,甜蜜素0.2 g,三氯蔗糖0.1 g,纽甜0.035 g,柠檬酸2 g,薄荷油0.1 mL;按此配方制成的果脯酸甜适口,含糖量较传统配方低,并具有清凉润喉的特殊风味。优选的工艺参数为:水与果坯的质量比为5:1,沸水中热烫6 min,软化,去除异味;经调味后的黄皮,采用变温热风干燥法干燥,先在60℃下干燥3 h,然后在50℃下干燥5 h,得到的黄皮果脯品质佳。Taking Clausena lansium salt blank as the major material, the seasoning formula and processing parameter are studied. The optimized formula is that sucrose 20 g, glycyrrhizin 0.4 g, sodium cyclamate 0.2 g, sucraose 0.1 g, neotame 0.035 g, critic acid 2 g, and peppermint oil 0.1 mL in 100 g dried preserved apples. The product made according to this formula has proper sweet and sour taste, lower content of sugar than traditional formula, and throat-cooing flavor. The optimized processing parameter is that the boiling water to preserved fruit blank is 5 ： 1, and the the treating time is 6 min, softened and removed peculiar flavor. The seasoned Clausena lansium are blast air dried for 3 h at 60 ℃, then for another 5 h at 50 ~C, got the preserved Clausena lansium in good quality.

关 键 词：黄皮 低糖润喉 调味配方 工艺参数 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]