低糖果脯加工技术研究及营养成分分析  

A Study on the Processing Technology of the Preserved Fruits with Low Sugar Content and An Analysis of Their Nutrients

作　　者：侯旭杰[1] 张滨[1] 熊素英[1] 王桂芬[1] 热依木江[1] 

机构地区：[1]塔里木农垦大学农业工程学院,新疆阿拉尔843300

出　　处：《塔里木农垦大学学报》1999年第2期22-25,共4页Journal of Tarim University of Agricultural Reclamation

摘　　要：用果萄糖浆替代砂糖生产果脯能显著提高产品质量，糖渍液中添加适量的食盐、柠檬酸等可以有效降低制品水分活度，提高其保藏性；明胶、琼脂是低糖果脯合适的组织填充物，营养成分分析显示，用果葡糖浆生产低糖果脯，不仅营养丰富，而且内含生理活性成分，具有开发功能食品的极大潜力。In processing preserved fruits substituting fructose syrup for granulated sugar could noticeably improve the product quality. Adding moderate amount of common salt and citric acid to the preservatives could effectively decrease the activity of water (Aw) in the products,hence increase their preservational quality. Gelatin and agar are the suitable stuff of the texture of the preserved fruits.Analysis of the nutrients indicated that the products contain not only rich nutrients, but also ingredients physiologically, which gives them the potentiality to be exploited as a kind of the functional food.

关 键 词：低糖果脯 加工技术 营养成分 果葡糖浆 食盐 柠檬酸 明胶 琼脂 产品质量 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]