摘要
以新鲜河套蜜瓜为原料,探索低糖河套蜜瓜脯的加工工艺,重点研究硬化、护色对河套蜜瓜脯品质的影响,选出较佳的工艺条件。结果表明,以3% δ-葡萄糖酸内酯为硬化剂,处理时间3 h,取出漂洗沥干后微波低火渗糖20 min(期间暂停10 min),烘烤可制得具有河套蜜瓜独特风味的果脯。
To make Cucumis melo L. cv Hetao preserved fruit by the technology of microwave sugar permeability,single-factor and orthogonal experiments were employed to examine the effects of color protecting and hardening. Results showed that the optimal content of lucono-Delta-Lactone,a hardening agent,was 3%,the hardening time was 3 h.
出处
《现代食品》
2016年第15期96-98,共3页
Modern Food
基金
河套学院自然科学青年项目(编号:HTXYZQ13004)
关键词
河套蜜瓜
果脯
微波渗糖
Cucumis melo L.cv Hetao
Preserved fruit
Microwave sugar permeability
