作　　者： ;

机构地区： 广东农工商职业技术学院

出　　处： 《广东农业科学》 2013年第1期105-108,共4页

摘　　要： 对影响甘草肉桂味低糖苦瓜脯品质的关键工艺包括硬化、护色、烫漂、浸胶和糖煮方法等进行了研究,采用正交法优选出其最佳原料配方参数,并对产品进行感官、理化及微生物分析。结果表明,在硬化浓度0.5%、护绿剂0.008%醋酸铜+0.2%碳酸钠、烫漂时间2 min、浸胶时间3 h、快速糖煮的工艺条件下,以40%蔗糖、0.5%柠檬酸、4%甘草、2%肉桂为原料配方,可研制出质地柔韧、营养丰富、安全性高、具有独特甘草肉桂味的低糖苦瓜脯产品。 This paper sttldied the key processing technology including blanching, hardening, color protecting and candying method that affected the quality of low-sugar preserved balsam pear with licorice-cinnamon tasting, the best material formula parameter was determined by orthogonal design and the product was analyzed by sensory, chemical and microbiological inspection. The results showed that the optimum processing technology was hardening concentration 0.5%, 0.008% copper acetate and 0.2% sodium carbonate as color- protecting agent, blanching time for 2 minutes, gumming time for 3 hours, quick candying method, the optimum material formula was sugar 40%, citric acid 0.1%, licorice 4%, cinnamon 2%. The above method could produce low-sugar preserved balsam pear with flexible texture, rich nutrition, high edible safety and special licori

关 键 词： 低糖苦瓜脯 甘草肉桂味 加工工艺 原料配方

领　　域： [轻工技术与工程] [轻工技术与工程]