| 籽用南瓜蜜饯加工工艺研究 |
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| 引用本文： | 任亚梅,罗安伟,寇莉苹,李彦萍,刘兴华.籽用南瓜蜜饯加工工艺研究[J].西北农业学报,2002,11(2):101-103. |
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| 作者姓名： | 任亚梅 罗安伟 寇莉苹 李彦萍 刘兴华 |
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| 作者单位： | 西北农林科技大学食品科学与机械工程学院,陕西杨凌,712100 |
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| 基金项目： | 甘肃庆阳籽用南瓜综合加工技术课题. |
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| 摘 要： | 以甘肃合水县产的籽用南瓜为试材，就低糖和高糖蜜饯的主要加工工艺进行了研究。结果表明，0．2％的CaCl2和0．3％的NaHSO3对果肉护色硬化4h，可保持原料的天然色泽和增加原料的耐煮性，第一次糖煮时适宜的糖液浓度为30％，第二次糖煮时糖液中添加0．3％的琼脂和0．2％的CMC－Na，可提高产品的饱满度，用0．2％的海藻酸钠溶液处理蜜饯，可增加制品的光亮度，为改善风味，甘草汁应在第三次糖煮时加入；55℃烘烤蜜饯，较品的色译，质地较好，确定了籽用南瓜低糖和高糖蜜饯生产的工艺流程。
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| 关 键 词： | 加工工艺 籽用南瓜蜜饯 低糖蜜饯 高糖蜜饯 |
| 文章编号： | 1004-1389(2002)02-0101-03 |
| 收稿时间： | 2002/3/14 0:00:00 |
| 修稿时间： | 2002年3月14日 |
The Processing Technology of Seeding Pumpkin Candied Fruit |
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| REN Yamei,LUO Anwei,KOU Liping,LI Yanping and LIU Xinghua.The Processing Technology of Seeding Pumpkin Candied Fruit[J].Acta Agriculturae Boreali-occidentalis Sinica,2002,11(2):101-103. |
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| Authors: | REN Yamei LUO Anwei KOU Liping LI Yanping and LIU Xinghua |
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| Institution: | Northwest Sci Tech University of Agriculture and Forestry, College of Food Science and Engineering, Yangling Shaanxi 712100, China;Northwest Sci Tech University of Agriculture and Forestry, College of Food Science and Engineering, Yangling Shaanxi 712100, China;Northwest Sci Tech University of Agriculture and Forestry, College of Food Science and Engineering, Yangling Shaanxi 712100, China;Northwest Sci Tech University of Agriculture and Forestry, College of Food Science and Engineering, Yangling Shaanxi 712100, China;Northwest Sci Tech University of Agriculture and Forestry, College of Food Science and Engineering, Yangling Shaanxi 712100, China |
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| Abstract: | |
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| Keywords: | Seeding pumpkin Candied fruit Technology Chow chow |
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