低糖胡萝卜果脯加工工艺研究  

Study on Processing Technology of Low Sugar Preserved Carrot

作　　者：高珊[1] 杨梦秀 GAO Shan;YANG Mengxiu(College of Food Engineering,Qingdao Institute of Technology,Qingdao 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《现代食品》2021年第21期72-74,82,共4页Modern Food

摘　　要：本文通过试验研究胡萝卜的冻结时间、糖液浓度、糖渗时间和明胶添加量对低糖胡萝卜果脯加工工艺的影响,最终确定最佳生产工艺。结果表明,冻结时间6 h、糖液浓度40%、渗透时间8 h、明胶添加量0.8%时的低糖胡萝卜果脯感官评价最佳。在此配方下加工的产品色泽橘红有光泽,口感软硬适中有嚼劲,外形晶莹剔透略有透明感,甜度适中且饱满度好。In this paper,the effects of carrot freezing time,sugar concentration,sugar penetration time and gelatin addition amount on the processing technology of low-sugar carrot preserved fruit were studied through experiments,and finally the best production technology was determined.The results showed that the sensory evaluation of the low-sugar preserved carrots was the best when the freezing time was 6 h,the sugar concentration was 40%,the penetration time was 8 h,and the gelatin content was 0.8%.The product processed under this formula is orange-red and shiny in color,moderately soft and hard in the mouth,chewy,crystal-clear and slightly transparent,with moderate sweetness and good fullness.

关 键 词：胡萝卜果脯 低糖 木糖醇 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]