低糖圣女果脯生产工艺技术的研究  

作　　者：肖春玲[1] 

机构地区：[1]山西师范大学,临汾041000

出　　处：《食品科学》2003年第7期99-101,共3页Food Science

基　　金：国家科学技术部;国家级星火计划项目(2002EA630016)。

摘　　要：对影响低糖圣女果脯品质的烫漂、硬化、渗糖、浸糖和干燥等关键工艺技术进行了研究。结果表明,烫漂、硬化、渗糖是低糖圣女果脯生产的必要工序、浸糖和干燥则是控制成品含糖量及影响产品品质的关键因素。The effects of blanching、hardening、sugar-dipping、sugar-soaking and drying on the process technology oflow-sugar preserved cherry-tomato. Results showed that blanching 、hardening and sugar-dipping process was necessary.Sugar-soaking and drying were the most important processes by which the sugar content and the quality of products were affected.

关 键 词：低糖圣女果脯 生产工艺 产品品质 含糖量 控制 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]