添加食用胶对圣女果果脯渗糖工艺的影响  

Effect of Edible Colloid on the Sugar Permeability Technique of Preserved Cherry Tomatoes

作　　者：陈庆金[1] 黄娇丽[1] 麦馨允[1] 班燕冬 Chen Qingjin et al(College of Agriculture and Food Engineering, Baise University, Baise 533000, Chin)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000

出　　处：《安徽农学通报》2017年第7期137-138,155,共3页Anhui Agricultural Science Bulletin

基　　金：圣女果组合干燥技术的研究与产品开发项目(2015KBN08);圣女果酒发酵工艺研究项目(2015KBN09);亚热带农业产业专业群项目(桂教高教[2015]41号66)

摘　　要：该文以圣女果为原料,研究食用胶添加对低糖圣女果果脯的影响,在单因素实验的基础上进行正交实验,通过总糖含量、体积收缩率指标进行评价,结果表明:选用果胶作为食用胶,浓度0.4%,微波渗糖10min,可以得到低糖饱满的圣女果果脯。Cherry Tomatoes were used to make preserved fruit. The effects of different edible colloid,concentrationand sugar permeability time on low-sugar preserved cherry tomatoes were evaluated. And through the orthogonal ex-periment and the index including the total sugar content,volume shrinkage the optimum conditions for the full low-sugar preserved cherry tomatoes was determined to be pectin,the concentration of 0.4%,sugar permeability for10 min.

关 键 词：圣女果 食用胶 总糖 体积收缩率 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]