低糖苹果脯制备工艺研究  

Study on the Processing Technology of Low-sugar Preserved Apple Fruit

作　　者：孙纽 李倩倩 王亚珍[1] 徐俊晖[1] 胡思前[1] 王红波[2] 谢新春 万伟雄 SUN Niu;LI Qianqian;WANG Yazhen;XU Junhui;HU Siqian;WANG Hongbo;XIE Xinchun;WAN Weixiong(School of Chemical and Environmental Engineering,Jianghan University,Wuhan,Hubei 430056,China;School of Life Sciences,Jianghan University,Wuhan,Hubei 430056,China;Wuhan Huatian Biotechnology Corporation,Gedian,Hubei 430632,China)

机构地区：[1]江汉大学化学与环境工程学院,湖北武汉430056 [2]江汉大学生命科学学院,湖北武汉430056 [3]武汉市华甜生物科技公司,湖北葛店430632

出　　处：《农产品加工》2020年第12期47-49,54,共4页Farm Products Processing

基　　金：纽甜类横向课题武汉市华甜生物科技公司资助项目(ZH2019-12,ZH2019-22,ZH2018-28)。

摘　　要：以新鲜苹果为原料,在新的制备工艺中用新的、安全、低热量甜味剂取代传统工艺中的蔗糖制备低糖苹果脯。结果表明,最佳的制备工艺条件为切片厚度0.4~0.6 cm,护色硬化过程中氯化钙添加量1.5%,亚硫酸钠添加量0.3%,处理时间2 h;糖液甜味剂质量分数0.75%,糖煮时间15 min;糖煮糖液用于糖渍,糖渍时间40 h;烘烤温度65℃,烘烤时间8 h。新工艺得到的苹果脯感官品质得分93.8±4.5分,总糖含量34.5%;而传统工艺制备的苹果脯感官品质得分88.1±3.2分,总糖含量70.3%。新工艺制备的苹果脯色泽浅黄、均匀一致、块形完整、滋味和气味俱佳,适合糖尿病患者食用。同时,新工艺显著降低了用糖量,有利于环境保护。In this new process,fresh apple was used as raw material,a new safe and low-calorie sweetener formula was used to replace the sucrose in the traditional preserved apple process.The results showed that the best preparation conditions were as follows:the thickness of the apple 0.4~0.6 cm,the dosage of calcium chloride and sodium sulfite 1.5%and 0.3%respectively and the treatment time was 2 h,the concentration of sweetener formula 0.75%and the cooking time 15 min,sugar cooking liquid was used for sugar stain and sugar stain time 40 h,baking temperature 65℃and bake time 8 h.The sugar content of the preserved apple was 34.5%,and the sensory quality score was 93.8±4.5 in this new process,while the sensory quality score of the preserved apple prepared by traditional technology was 88.1±3.2,and the total sugar content was 70.3%.The preserved apple prepared by the new technology has the advantages of light yellow color,uniform appearance,complete shape,good taste and smell,and it was suitable for diabetics.Moreover,the new process significantly reduces the amount of sugar used,which is beneficial to environmental protection.

关 键 词：甜味剂 低糖 苹果脯 工艺 研究 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]