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Study on the Technology of Candied Mango with Less Sugar
Author(s): 
Pages: 86-87
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  芒果果脯低糖真空渗糖加工工艺;
Abstract: 以新鲜芒果为原料研究低糖芒果脯加工工艺,对护色剂和胶体填充剂的选择、渗糖方式的比较、真空渗糖工艺参数的优化和原料成熟度的选择分别进行了研究.结果表明:0.5%的CaCl2+1.0%NaCl+0.2%柠檬酸组合具有较好的护色硬化效果;0.5%魔芋精粉使产品具有较好的饱满度;真空渗糖速度快,产品得率高.真空度0.06 MPa、维持30 min、室温渗糖4 h,重复处理3次,可以使产品含糖量达到35%~40%.
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