果树学报2011，Vol.28Issue(4)：635-640,6.
可食性胶体添加对低糖猕猴桃果脯微波渗糖效果的影响
Effects of esculent colloid adding on sugar osmosis of low sugar preserved kiwifruit by microwave
摘要
Abstract
The aim was to achieve optimal sugar osmosis processing technology by microwave.The individual effect of esculent colloid adding was investigated with single factor experiment,and the sugar solution constitute,the amount of maltose syrup and citric acid were examined using orthogonal array design for sugar content,and the sensory quality was also evaluated after sugar osmosis.Results indicated that the optimum conditions for sugar osmosis were as follows：40%（w/w） sugar liquid in which maltose substitution fluid took 50% and citric acid took 0.2%.The sugar content reached 32.55% when sugar osmosis took 40 min under 30% microwave firepower,and the product had transparent appearance with pure taste quality.If 1.0% gelatin was added after sugar osmosis,the sugar content reached up to 30.88%,the product had preferable satiation degree and transparency,better flavor and taste,and the treatment had the least impact on sugar osmosis by microwave.Soaking for 30 s in 1.2% CMC-Na before drying,the product gained good final quality.关键词
猕猴桃/低糖果脯/可食性胶体/微波渗糖Key words
Kiwifruit/Low sugar preserved fruit/Esculent colloid/Sugar osmosis by microwave分类
农业科技引用本文复制引用
祝美云,魏征,郭祥永..可食性胶体添加对低糖猕猴桃果脯微波渗糖效果的影响[J].果树学报,2011,28(4):635-640,6.基金项目
"十一五"国家科技支撑计划项目(2006BAD22B04) （2006BAD22B04）
河南省教育厅科技攻关计划项目(2011A550012) （2011A550012）
