低糖黄瓜果脯的加工工艺研究

摘要

With cucumber as raw materials, low-sugar preserved cucumber technology was devoloped with room temperature. The factors including CaCl2,Na2SO3,agar, citric acid, glucose and baking temperature that affected the quality of products were studied. The optimization of formula and process to low-sugar preserved cucumber by single factor test and orthogonal experiment was as follows:CaCl2 0.16%,Na2SO3 0.20%,agar 0.20%, citric acid 0.34%, glucose 50%, baking temperature 40℃, and the low-sugar preserved cucumber followed this technology was plumpness of tissue, soft and nice taste.%本试验以黄瓜为主要原料，采用常温浸糖工艺制作低糖黄瓜果脯。研究了氯化钙、亚硫酸钠、琼脂、柠檬酸、葡萄糖及干燥温度对低糖黄瓜果脯感官品质的影响。通过单因素试验和正交试验得到低糖黄瓜果脯最优的配方和工艺为：氯化钙0.16%，亚硫酸钠0.20%，琼脂0.22%，葡萄糖25%，柠檬酸0.30%，烘烤温度40℃，制得的低糖黄瓜果脯组织饱满，质地柔软，酸甜适口。