【摘要】 从控制果脯含糖量、护色方法、感观质量、保存期等方面研究了低糖果脯的加工工艺参数。着重研究了真空渗糖糖液浓度、浸糖糖液浓度和浸糖时间对果脯含糖量的影响,建立了控制果脯含糖量的数学模型,确定了制作低糖果脯的工艺参数。通过对原料预处理方法的研究,确定了果脯的护色方法,使产品达到低硫。确定了用糖品种及其配制比例,并通过适当提高果脯含水率,使产品的感观质量有较大改善。通过对包装材料、添加剂、包装方法及杀菌方式等研究,确定了低糖果脯的短期保藏措施。更多还原

【Abstract】 The technology parameters of low sugar content preserved fruits,color protecting,organoleptic quality and shelf life are studied.The effect of infusion soaking sugar solution concentration under vacuum,infusion soaking of a sugar solution concentration at atmosphere and soaking time on sugar content of preserved fruits is investigated particularly.Furthermore,mathematical model that indicates the relation between the sugar content and the three parameters above mentioned is established.Technology parameters of low sugar content preserved fruits processed are determined.Through the study on pretreating of raw material,the method to protect the color of original fruit and to reduce the sulphur content of the products is found.Through experiments,the ratio of sucrose and fructuse syrups is determined.The organoleptic quality of the products is improved greatly by increasing the water content of preserved fruit properly.Shelf life of low sugar content preserved fruit could reach 3 months.更多还原