低糖益生黄皮果脯的研制  

Study on Low-sugar and Probiotic Preserved Clausena Lansiu

作　　者：赵笑梅[1] 黄苇[1] 刘源[1] 黄月[1] 李莉楠 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2013年第20期38-40,共3页Food Research and Development

基　　金：广东省科技计划项目(2012A020100005)

摘　　要：以黄皮果盐坯为原料,研究了黄皮果脯中蔗糖与功能性糖的复配配方。优选的复配配方为:每100克干制果坯中,添加蔗糖5 g,低聚果糖10 g,木糖醇10 g,低聚异麦芽糖醇15 g。按此配方制成的果脯酸甜适口,含糖量极低,风味独特,并可赋予产品益生功能。Taking clausena lansiu salt blank as the major material, the compound formula containing sucrose and functional sugar was studied. The optimized formula was that sucrose 5 g, fructooligosaccharides 10 g, xylitol 10 g, isooligosaccharide 15 g in 100 g dried preserved apples. The product made according to this formula had proper sweet and sour taste, very low content of sugar, special flavor, and was granted probiotic function.

关 键 词：黄皮果 功能性糖 复配配方 益生功能 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]