中国食品学报2011，Vol.11Issue(1)：91-97,7.
微波渗糖加工低糖橙皮果脯的工艺研究
The Study on Microwave Technology of Sugar Permeability in Making Low Sugar Orange Peel Preserved Fruit
王愈 1马世敏2
作者信息
- 1. 山西农业大学食品科学与工程学院,山西太谷,030801
- 2. 中国农业大学食品科学与营养工程学院,北京,100083
- 折叠
摘要
Abstract
Using orange peel as main material, the low sugar orange peel preserved fruit processing craft with sugar permeability of microwave technology was studied in this paper.Using the orthogonal experiment, the best formula for debitterize and deastringency of the orange peel and produce low sugar preserved fruit were studied.The best processing parameter of microwave to get the optimal results was determined.The results indicated that the best method of debitterized and deastringency was: firstly boiling the orange peel in 4％ mix salt solution for 30 min, secondly bailing out and rinsing the orange peel, finally investing them into the cure water to soak for 4 h.By this way the orange peel escaped bitter and astringency perfectly and maintained orange peel flavor.The results also showed that the best formula of sugar fluid were as follows: 40％ mix sugar liquid (white sugar accounts for70％ and glucose accounts for 30％), 0.2％ citric acid, 0.7％ table salt, as well as 0.4％ CMC-Na.After microwave power 320 W for 50 min, a preserved fruit rich in citrus fruits flavor was produced.Those preserved fruit had not only transparent and luster, but also sweet and sour suit taste.关键词
橙皮/果脯/微波/低糖/加工工艺引用本文复制引用
王愈,马世敏..微波渗糖加工低糖橙皮果脯的工艺研究[J].中国食品学报,2011,11(1):91-97,7.
