| 微波低糖果脯的研制 |
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| 引用本文： | 吴翔,李孟君,彭弢. 微波低糖果脯的研制[J]. 贵州农业科学, 2005, 33(6): 58-60 |
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| 作者姓名： | 吴翔 李孟君 彭弢 |
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| 作者单位： | 贵州大学,食品科学系,贵阳,550025 |
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| 摘 要： | 研究了微波低糖果脯和普通低糖果脯的生产工艺,探讨了不同的处理方式、微波处理时间、果块厚度对果脯渗糖速度,营养成分和保藏性能以及成品外观品质的影响.实验表明,用微波处理时间为40min、果块厚度为6 mm的果脯营养成分和保藏性能及外观品质较好.
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| 关 键 词： | 苹果 低糖果脯 微波 |
| 文章编号： | 1001-3601（2005）06-0305-0058-03 |
| 收稿时间： | 2005-04-11 |
| 修稿时间： | 2005-04-11 |
Study on Candied Fruit with Lower Sugar Content by Using Microwave Technology |
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| WU Xiang,LI Meng-jun,PENG Tao. Study on Candied Fruit with Lower Sugar Content by Using Microwave Technology[J]. Guizhou Agricultural Sciences, 2005, 33(6): 58-60 |
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| Authors: | WU Xiang LI Meng-jun PENG Tao |
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| Affiliation: | Department of Food Sciences, Guizhou University, Gui yan g 550025, China |
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| Abstract: | The experiment was conducted to investigate the effects of different processing techniques on sugar percolating speed, nutrient composition, preservative ability and appearance quality of candied fruit with lower sugar, The results showed that the nutrient composition, preservative ability and appearance quality of candied fruit with lower sugar were best when the candied fruit with 6 mm of thickness was treated 40 min by microwave. |
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| Keywords: | apple candied fruit with lower sugar microwave |
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