| 低糖益智果脯渗糖工艺影响因素研究 |
| |
| 引用本文： | 洪雁,李远志,卢昌阜,陈清,房莹莹,张书弦,张晓.低糖益智果脯渗糖工艺影响因素研究[J].农产品加工．学刊,2012(11):93-95. |
| |
| 作者姓名： | 洪雁 李远志 卢昌阜 陈清 房莹莹 张书弦 张晓 |
| |
| 作者单位： | 华南农业大学食品学院;广东阳江八果圣食品有限公司 |
| |
| 基金项目： | 2010年广东省省部产学研结合项目(2010B090400355);广州市科技项目(2010U1-E00761) |
| |
| 摘 要： | 以益智为原料,研究自然渗糖、微波渗糖、超声波渗糖3种渗糖方式对益智果脯的渗糖速率和感官品质的影响,采用正交试验优化低糖益智果脯渗糖工艺技术参数。结果表明,超声波渗糖不仅渗糖速度快,而且能获得感官品质良好的产品;选择初始糖液浓度60%,超声波渗糖功率100 W,渗糖时间150 min,渗糖效果最好。
|
| 关 键 词： | 益智 低糖果脯 渗糖 |
Processing Technology of Low-sugar Preserved Alpinla Oxyphlla |
| |
| HONG Yan,LI Yuan-zhi,LU Chang-fu,CHEN Qing,FANG Ying-ying,ZHANG Shu-xian,ZHANG Xiao.Processing Technology of Low-sugar Preserved Alpinla Oxyphlla[J].Nongchanpin Jlagong.Xuekan,2012(11):93-95. |
| |
| Authors: | HONG Yan LI Yuan-zhi LU Chang-fu CHEN Qing FANG Ying-ying ZHANG Shu-xian ZHANG Xiao |
| |
| Institution: | 1(1.College of Food Sciences,South China Agricultural University,Guangzhou,Guangdong 510642,China;2.Baguosheng St.Food CO.,Ltd,Yangjiang,Guangdong 529949,China) |
| |
| Abstract: | The influence of natural seepage sugar,microwave permeability of sugar and ultrasonic infiltration on the lower sugar preserve using Alpinla Oxyphlla is studied through experiments;These procedures are optimized by comparative experiments or orthogonal array design.The research shows that ultrasonic infiltration can not only receive fast sugar permeability rate,but also obtain the sensory quality good products;the ultrasonic treatment can improve the speed of sugar permeability obviously in low sugar preserved Alpiniae Oxyphyllae.The optimal conditions are as follows: initial sugar concentration 60%,ultrasonic power 100 W,treatment time 150 min. |
| |
| Keywords: | Alpinla Oxyphlla low sugar preserved fruits sugar-dipping |
| 本文献已被 CNKI 等数据库收录！ |
|
