降低枣脯含糖量的初步探讨  

Reducing the Dates of Sugar Content Preserved Jujube

作　　者：陈兴叶[1,2] 彭涛 张小燕 路宏科 马文锦 张怀予 

机构地区：[1]甘肃农业大学,甘肃兰州730000 [2]甘肃省轻工研究院,甘肃兰州730000

出　　处：《农产品加工（创新版）（中）》2013年第5期44-46,49,共4页Farm Products Processing

摘　　要：以甘肃当地鲜枣为原料,分别对工艺中的护色、硬化及糖液配比等工艺参数进行探讨,并初步确定最佳工艺参数。按照工艺参数:EDTA-2Na 0.1%,柠檬酸0.1%,磷酸氢二钾1%,氯化钙0.5%,CMC-Na 0.25%,果胶0.4%,木糖醇25%及麦芽糖醇25%,生产的枣脯色泽鲜艳、外观饱满、口感细腻、枣香浓郁,同时含糖量降低了73.97%左右,更能满足市场的需求。Taking Gansu province local fresh jujubes as raw material, through designing and processing the experiment, the on protect color, hardening and sugar liquid ratio of process parameters is discussed, and the process parameters is determined. According to the process parameters： EDTA-2Na 0.1%, Citric Acid 0.1%, K2HPO4 1%, CMC-Na 0.25%, pectin 0.3%, xylitol 25% and maltitol 20%, preserved jujube products are bright color, delicate taste, dates, and sugar content decreased 73.97%, more can meet the demand of the market.

关 键 词：枣脯 无添加糖 保健型甜味剂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]