文献类型：期刊文献

中文题名：低糖芒果果脯的研制

英文题名：PREPARATION OF MANGO LOW-SUGAR PRESERVED FRUIT

作者：谌素华[1];王维民[1];官鑫[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2007

卷号：28

期号：3

起止页码：100

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2004、北大核心

语种：中文

中文关键词：芒果;低糖果脯;亲水性物质;水分活度

外文关键词：mango; low-sugar preserved fruit; hydrophilic substance; activity of water

中文摘要：以芒果为原料,通过对护色剂、硬化剂、糖、亲水性物质等的筛选试验,得到最佳工艺参数为:护色硬化剂配比是0.2%NaHSO3+0.2%Vc+0.2%CaCl2,浸糖液配比为20%蔗糖和10%海藻糖添加0.2%丙二醇+0.2%乳酸钠+0.2%柠檬酸。实验表明,利用此工艺制得色、香、味俱佳,口感好,芒果风味浓厚的低糖芒果脯新产品。此产品水分活度Aw为0.56,保质期可达6个月以上。

外文摘要：Using the mango as material, study the effect of colour fixative, forming agent, sugar, hydrophilic substance. The results show that the optimal formula of colour fixative and forming agent are 0.2 %NaHSO3＋ 0.2 %Vc＋0.2 %CaCl2, sugar-filtering is 20 % sucrose and 10 % trehalose with sodium lactate 0.2 % citric acid 0.2 % and propylene glycol 0.2 % .The new mango low-sugar preserved fruit is the good feels with mango colour, flavour and aroma.Aw is 0.56, quality term is above six months.