低糖苹果脯加工工艺研究  

Study on the processing technique of low-sugar preserved apple

作　　者：罗建学 兰玉倩 杨桂秀 段艳涛 

机构地区：[1]大理农林职业技术学院,云南大理671003 [2]丽江师范高等专科学校,云南丽江674100 [3]大理州农业推广研究院,云南大理671005

出　　处：《食品工程》2015年第1期25-27,64,共4页Food Engineering

摘　　要：通过浓度梯度试验、正交试验和添加其他成分试验对低糖果脯加工工艺进行研究,在感官评价的基础上确定适宜的甜度、酸度、透明度、饱满度。结果表明,采用质量浓度45%的糖液,0.3%的柠檬酸,0.15%的CMC-Na(羧甲基纤维素钠)和0.15%的琼脂的组合制作的苹果脯,酸甜适口、色泽自然、透明饱满、质量优良。The processing technique of low-sugar preserved apple was studied by concentration gradient experiment,orthogonal experiment, and experiments of adding other components. The sweetness, acidity, transparency, and plumpness of low-sugar preserved apple were researched on the basis of sensory evaluation. Experiments showed that portfolio of the preserved apple was sugar 45%, citric acid 0.3%, and CMC-Na 0.15%.This low-sugar preserved apple was of good taste,fine color,transparent,and high quality.

关 键 词：低糖苹果脯 甜度 酸度 饱满度 透明度 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]