低糖果脯的加工工艺.doc

.:..目录题目 ⅠHYPERLINK\l"_Toc416341124"摘要及关键词 ⅠHYPERLINK\l"_Toc416341124"1引言 1HYPERLINK\l"_Toc416341125"2材料与方法 1HYPERLINK\l"_Toc416341126" 1HYPERLINK\l"_Toc416341127" AGEREF_Toc416341127\h1HYPERLINK\l"_Toc416341128" 2HYPERLINK\l"_Toc416341129" 2HYPERLINK\l"_Toc416341130" 2HYPERLINK\l"_Toc416341131" 2HYPERLINK\l"_Toc416341132" 2HYPERLINK\l"_Toc416341133" 3HYPERLINK\l"_Toc416341134" 3HYPERLINK\l"_Toc416341135" 3HYPERLINK\l"_Toc416341136" 4HYPERLINK\l"_Toc416341137" 4HYPERLINK\l"_Toc416341138" 4HYPERLINK\l"_Toc416341139" 微生物指标 4HYPERLINK\l"_Toc416341141"3结果与分析 5HYPERLINK\l"_Toc416341142" 5HYPERLINK\l"_Toc416341143" 5HYPERLINK\l"_Toc416341144" 6HYPERLINK\l"_Toc416341145" 6HYPERLINK\l"_Toc416341146" 7HYPERLINK\l"_Toc416341147" 7HYPERLINK\l"_Toc416341148" 8HYPERLINK\l"_Toc416341149" 9HYPERLINK\l"_Toc416341150" 9HYPERLINK\l"_Toc416341151"4结论 9HYPERLINK\l"_Toc416341153"参考文献 10HYPERLINK\l"_Toc416341152"致谢 GEREF_Toc416341152\h9..低糖芒果果脯加工工艺摘要:为了优化果脯的加工工艺,本文以芒果为实验材料,研究了(1)不同添加量的海藻糖对果脯的组织形态及香味、风味的影响;实验表明10%的海藻糖添加量最适宜。(2)不同糖浓度配比对果脯品质的影响;实验表明糖液浓度配比20%蔗糖+5%葡萄糖+5%蜂蜜最适宜。(3)不同浓度的植酸、柠檬酸、氯化钠、氯化钙、壳聚糖对胡萝卜颗粒褐变度的影响,并筛选出安全有效的护色剂配方以达到优化护色工艺。(4)不同成熟度的实验材料对果脯得率、色泽及风味的影响;实验表明应选择中等成熟度关键词:芒果;低糖;果脯;护色StudyontheTechnologyofCandiedMangowithLessSugarAbstract:Inordertooptimizetheprocessingtechniqueofpreserved,mangoasexperimentalmaterials,study(1)withdifferentamountsoftrehaloseonpreservedfruitmorphologyandaroma,flavorimpact;experimentshowedthat10%ofthemostappropriateamountoftrehaloseadded.(2)thedifferentsugarconcentrationratioonthequalityofpreservedeffect;experimentalresultsshowthatthesolutionconcentrationratioof20%+5%sucroseglucose+5%honeybest.(3)withdifferentconcentrationsphyticacid,citric