雪莲果低糖果脯的研制

以雪莲果为试验原料,对雪莲果低糖果脯制品的生产工艺进行了初步探索。试验结果表明,硬化护色最佳条件是为0.80%氯化钙、0.15%亚硫酸钠、0.30%柠檬酸和0.20%抗坏血酸;浸糖液最佳配比为35%蔗糖浓度,15%葡萄糖浓度,0.30%柠檬酸和0.40%低甲氧基果胶。生产出来的成品色泽金黄,半透明,口感细腻,风味浓郁,渗糖饱满。

Studies on the Low-sugar Preserved Yacon

With the yacon as raw material,the experiment was performed to study the processing technology of low-sugar preserved fruit.The result indicated that the best color protecting and hardening liquid condition was 0.80% calcium,0.15% sodium sulfite,0.30% citric acid and 0.20% ascorbic acid.In addition,the optimum sugaring condition was 35% sucrose,15% glucose,0.30% ascorbic acid and 0.40% LM-pectin.The appearance of the products was golden brown,plump and translucent.And it was tasty and refreshing with delicate fragrance.