| 无添加糖青枣果脯的工艺研究 |
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| 引用本文： | 马姝雯,许雪松.无添加糖青枣果脯的工艺研究[J].农产品加工．学刊,2012(11):115-118,142. |
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| 作者姓名： | 马姝雯 许雪松 |
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| 作者单位： | 西北民族大学生命科学与工程学院;西北师范大学 |
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| 摘 要： | 以新鲜青枣为原料,研制无添加糖青枣果脯的生产工艺和配方。通过正交试验和对比试验,对护色硬化、糖液煮制、脯体饱满度和干燥方法等进行了优化。结果表明,将去核、划线后的青枣置于柠檬酸0.4%,D-异抗坏血酸钠0.15%和食盐1.0%的混合液中常温浸泡1.5 h,作护色硬化处理;在麦芽糖醇40%,阿斯巴甜0.25%,甜蜜素0.15%,山梨酸钾0.05%,CMC-Na 0.5%,黄原胶0.05%,卡拉胶0.3%等配置的糖液煮制13 min,在40℃恒温水浴锅内浸渍24 h,捞出沥干糖液;于55℃,-0.06 MPa条件下真空干燥5 h。青枣果脯成品色泽黄绿纯净、透明度好、软硬适中、脯体饱满、口味甜而不腻有嚼劲,经测定总糖含量为5.953%。
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| 关 键 词： | 青枣 无添加糖果脯 麦芽糖醇 工艺条件 |
Sugar-Free Green Dates Preserving Process |
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| MA Shu-wen,XU Xue-song.Sugar-Free Green Dates Preserving Process[J].Nongchanpin Jlagong.Xuekan,2012(11):115-118,142. |
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| Authors: | MA Shu-wen XU Xue-song |
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| Institution: | 1.Life Science and Engineering College,Northwest University for Nationalities,Lanzhou,Gansu 730030,China;2.Northwest Normal University,Lanzhou,Gansu 730070,China) |
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| Abstract: | Using fresh green dates as raw material,research and develop the process and formula for producing the reserved green dates with no added sugar.Using orthogonal experiment and comparison test,the color protection sclerosis,boiling,body fullness,and drying methods are optimized.The raw cut-open,nuclear-free dates are under treatments by soaking in the solution of 0.4% citric acid,0.15% D-sodium erythorbate and 1% salt at room temperature for 1.5 h,followed by hardening and color protection-n.The resulted mixture is boiled for 13 min in the mixture of 40% maltitol,0.25% of aspartame,0.15% of sodium cyclamate,0.05% of potassium sorbate,0.5% CMC-Na,0.05% of Xanthan Gum,and 0.3% of carrageenan,followed by soaking in 40 ℃ water bath for 24 h.After that,the boiling liquid is drained.The remaining mixture is vacuum dried(55 ℃,-0.06 MPa) for 5 h.The obtained green dates have bright yellow-green pure color with very good transparency,moderate hardness,and preserved full body.They are chewy,tastes sweet but not greasy,and the sugar content is proved to be 5.953%. |
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| Keywords: | green dates sugar-free reserved fruits maltitol process conditions |
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