低糖冬瓜果脯的加工工艺

以冬瓜为原料,探讨了冬瓜果脯的加工工艺。实验结果表明,采用质量分数为0.3%的CaCl2对冬瓜条处理5h后,硬化效果较好;最佳糖液配方和工艺条件为:蔗糖溶液的质量分数为30%,淀粉糖浆质量分数为40%,塔格糖含量为0.02%,柠檬酸含量为总量的0.2%;煮制条件为,先在质量分数为35%的糖液中煮10min后浸泡10h,然后置于质量分数为50%的糖液中煮制10min,糖渍18h。最后将其放入质量分数为60%￣65%的糖液中煮制30min。

Processing Technology of Low Sugar Preserevd White Gourd

This paper discussed the effect of technology on the preserevd white gourd using the fresh white gourd as the raw materials. The results showed that treated with 0.3% calcium chloride 5hours. The best manufacturing technology and formula of the low-sugar preserved,carrot were as follows:sugar 30% in which 40% of the sugar was replaced by high maltose syrup citric acid 0.2% and 0.02% of tagatose. Processing condition was boling 10min in sugar 35% and time of sugar-dipping was 10hours in nomal room tempreatare. Then boling 10min in sugar 50% and time of sugar-dipping was 18hours in nomal room tempreatare.at last boling 30min in sugar 60%~65% sugar.