低糖苹果脯加工工艺研究

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英文篇名：Study on the processing technique of low-sugar preserved apple 作者：罗建学 ; 兰玉倩 ; 杨桂秀 ; 段艳涛 英文作者：LUO Jianxue;LAN Yuqian;YANG Guixiu;DUAN Yantao;Dali vocational college of agriculture and forestry;Lijiangteachers College;Dali agricultural extension research institute; 关键词：低糖苹果脯 ; 甜度 ; 酸度 ; 饱满度 ; 透明度 英文关键词：low-sugar preserved apple;;sweetness;;acidity;;plumpness;;transparency 中文刊名：SDSP 英文刊名：Food Engineering 机构：大理农林职业技术学院;丽江师范高等专科学校;大理州农业推广研究院; 出版日期：2015-03-31 出版单位：食品工程 年：2015 期：No.134 语种：中文; 页：SDSP201501009 页数：4 CN：01 ISSN：14-1336/TS 分类号：28-30+67

摘要

通过浓度梯度试验、正交试验和添加其他成分试验对低糖果脯加工工艺进行研究,在感官评价的基础上确定适宜的甜度、酸度、透明度、饱满度。结果表明,采用质量浓度45%的糖液,0.3%的柠檬酸,0.15%的CMC-Na(羧甲基纤维素钠)和0.15%的琼脂的组合制作的苹果脯,酸甜适口、色泽自然、透明饱满、质量优良。
        The processing technique of low-sugar preserved apple was studied by concentration gradient experiment,orthogonal experiment, and experiments of adding other components. The sweetness, acidity, transparency, and plumpness of low-sugar preserved apple were researched on the basis of sensory evaluation. Experiments showed that portfolio of the preserved apple was sugar 45%, citric acid 0.3%, and CMC-Na 0.15%.This low-sugar preserved apple was of good taste,fine color,transparent,and high quality.

引文

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