【摘要】 研究了低糖藕脯的加工工艺条件。试验结果表明,L-半胱氨酸0.3%、Vc0.2%、食盐0.3%及柠檬酸0.2%构成的复合护色剂对莲藕片有良好的护色作用;糖制最佳工艺为真空渗糖,3次糖制,糖液浓度梯度为30%、40%、50%。真空渗糖后进行真空干燥,其产品干燥时间较短,效果较好;以琼脂与大豆分离蛋白共同作为胶衣材料,两者的比例为1∶1,胶体浓度为1.0%。更多还原

【Abstract】 In this paper, processing conditions of low-sugar preserved lotus root were studied. The results showed that the browning inhibitor made up of 0.3% L- Cys, 0.3% NaCl, 0.2% Vitamin C and 0.2% citric acid can remarkably prevent browning of lotus root. The optimum technology on processing using sugar was candied 3 times in vacuum. The grads of syrup concentration were 30%, 40%, 50%. It is useful for product quality that we adopted the technology of vacuum drying after it was candied in vacuum. And the drying time was shorter than time of air-drying. The glue-coat materials were agar and soybean protein isolate, with best ratio of 1:1 and the best concentration 1.0%.更多还原