低糖胡萝卜果脯加工工艺的研究.doc

低糖胡萝卜果脯加工工艺的研究

摘要：本试验以优质的胡萝卜为材料，通过单因素试验和正交试验研究了低糖胡萝卜果脯的加工条件，确定了糖煮时起始糖液的最佳配比和收锅后糖洗的条件。结果表明：起始糖煮液的最佳配比为A1B3C3，即34％白砂糖，0.5％柠檬酸,8％蜂蜜，57.5％水；糖洗液的最佳...

<p>摘&nbsp;要：本试验以优质的胡萝卜为材料，通过单因素试验和正交试验研究了低糖胡萝卜果脯的加工条件，确定了糖煮时起始糖液的最佳配比和收锅后糖洗的条件。结果表明：起始糖煮液的最佳配比为A1B3C3，即34％白砂糖，0.5％柠檬酸,8％蜂蜜，57.5％水；糖洗液的最佳配比为A2B3C2,按胡萝卜重加入,即24％的白砂糖，0.8％明胶，75.2％水，溶解后投料浸洗15分钟；并在45℃条件下，先烘干2小时，再在50℃～55℃的条件下烘干6小时；在常温下，真空密封保存为最好。&nbsp;<br/>
关键词：胡萝卜，，低糖果脯<br/>
<br/>
TheProcessingTechnologyofLow-sugarPreservedCarrot<br/>
Abstract:Useinggoodqualityandfreshcarrotasrawmaterials,byasingleelementandorthogonalexperimentintheprocessingtodeterminedthepotimaltechnologicalconditions.Recognizesugarcooksoriginsugarofthebestgotogetherwitharatioandclosetheconditionthatthepotwashesaftersugar.Theresultindicated:TheoutsetsugarboilsfluidthebestallocatedproportionisA1B3C3,namely34%whitegranulatedsugar,0.5%citricacid,8%honey,57.5%water;Thesugarcleaningsolution'sbestallocatedproportionisA2B3C2,joinsagainaccordingtothecarrot,namely24%whitegranulatedsugar,0.8%gelatin,75.2%water,afterthedissolution,getsreadythematerialsdips15minutes;Andunder45℃thecondition,driesfirstfor2hours,thenunder50℃~55℃theconditiondriesfor6hours;Undernormaltemperature,vacuumsealpreservationforbest.<br/>
Keywords:Carrot;Processingtechnology;Low-sugarpreservedcarrot<br/>
&nbsp;&nbsp;<br/>
目&nbsp;&nbsp;&nbsp;录&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;7400字<br/>
&nbsp;&nbsp;&nbsp;摘要1<br/>
&nbsp;&nbsp;&nbsp;关键词1<br/>
&nbsp;&nbsp;&nbsp;1前言2<br/>
&nbsp;&nbsp;&nbsp;2材料与方法2<br/>
&nbsp;&nbsp;&nbsp;2.3.1起始糖煮液配方的研究3<br/>
2.3.2糖洗条件的研究4<br/>
&nbsp;&nbsp;&nbsp;2.3.3烘干时间的研究4<br/>
2.3.4贮存条件的研究4<br/>
&nbsp;&nbsp;&nbsp;2.4工艺流程5<br/>
&nbsp;&nbsp;&nbsp;2.5操作要点5<br/>
&nbsp;&nbsp;&nbsp;2.5.1原材料的选择5<br/>
&nbsp;&nbsp;&nbsp;2.5.2煮制5<br/>
&nbsp;&nbsp;&nbsp;2.5.3糖洗5<br/>
&nbsp;&nbsp;&nbsp;2.5.4干燥5<br/>
&nbsp;&nbsp;&nbsp;2.5.5包装5<br/>
&nbsp;&nbsp;&nbsp;2.6检测项目与方法5<br/>
&nbsp;&nbsp;&nbsp;2.6.1感官指标5<br/>
&nbsp;&nbsp;&nbsp;2.6.2理化指标6<br/>
&nbsp;&nbsp;&nbsp;2.6.3微生物指标6<spanclass='Zhl110'></span><br/>
&n