低糖芦荟脯的研制  

作　　者：蔡华珍[1] 胡桂平[1] 

机构地区：[1]安徽技术师范学院,凤阳233100

出　　处：《食品工业科技》2004年第3期91-93,共3页Science and Technology of Food Industry

基　　金：安徽省教委资助项目内容之一(2002kj075)。

摘　　要：以新鲜芦荟叶肉为主要原料,研究低糖芦荟脯的制作工艺。结果表明,低糖芦荟脯糖制的最佳配方和工艺为采用三次微波渗糖,糖液浓度梯度为40%～45%～55%,时间分别为10、20、10min,再糖渍约6～8h。糖液中麦芽糖的取代度为35%,柠檬酸为0.30%CMC为0.50%。果脯干燥采用60～65℃恒温鼓风干燥,时间8～10h,再于1.5%的果胶溶液中浸泡0.5min,取出晾干。Taking the fresh aloe gel as raw material, the technology of low-sugar preserved aloe was studied. The results showed that the best manufacturing technology and formula of the low-sugar preserved aloe were as follows: the sugaring process was finished with sugar permeability by microwaves for three times; the concentration grades of sugar solution in sugaring process were 40%～45%～55%, with the corresponding conditions of microwave processing were 10min, 20min,10min; then it was soaked six to eight hours with processing syrup of 55% at normal temperature;sugar was partly replaced with maltose, that was 35% of the total sugar in the sugar solution whereas citric acid was 0.3% of the total sugar and CMC0.50%; the condition of constant temperature blast drying was 60～65℃, 8～10h; finally, it was soaked 0.5min in 1.5% pectin solution, and dried in air.

关 键 词：低糖芦荟脯 芦荟叶肉 制作工艺 配方 果脯 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]