海城低糖风味生姜丝的制备工艺研究  

Research on the Processing of Haicheng Succade Strip Ginger

作　　者：李东华[1] 叶春苗[2] 张卉[1] 潘鑫[1] 

机构地区：[1]沈阳化工大学制药与生物工程学院,沈阳110142 [2]辽阳职业技术学院,辽阳111000

出　　处：《食品工业》2017年第6期56-58,共3页The Food Industry

基　　金：辽宁省教育厅项目(L2014163);沈阳化工大学与海城农高区合作项目(鞍腾开发委2015 12号)

摘　　要：以生姜为原料,对低糖风味姜丝干的工艺制备进行了探究。结果表明,(1)甘草糖浆配方确定:甘草添加量为70 g/kg,柠檬酸调节其p H至3.5,所得到的成品风味较好;(2)利用甜味剂间协同增效作用,选择合适的甜味剂复配,得到最佳配方:0.075 g/kg糖精钠,0.3 g/kg甜蜜素,0.087 5 g/kg纽甜,0.05 g/kg甜菊糖;(3)用纤维素酶对生姜中的不溶性膳食纤维进行初步酶解处理,酶解后生姜丝样品的SDF持水力高于未经酶解处理的样品。With ginger as raw material, the processing of low sugar content succade strip ginger was studied in this research. The results was that： （1） By adding 70 g/kg liquorice into the water, and adjusting pH to 3.5, the flavor and quality of succade strip ginger were better than before; （2） The appropriate sweeteners were selected to enhance the effect cooperative, its optimum conditions were that： 0.075 g/kg of sodium saccharin, 0.3 g/kg of sodium cyclamate and neotame 0.087 5 g/kg, 0.05 g/kg of stevia sugar; （3） By using enzymolysis after boiling, the water solution of dietary fiber content of succade strip ginger had been significantly improved than those without enzymolysis.

关 键 词：生姜 甘草糖浆 复合甜味剂 酶解 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]