Objective To study the processing technology of low-sugar preserved carrot with fresh carrot as the material. Methods The effects of the processing conditions on the contents of P-carotene and vitamin C were investigated by an orthogonal experiment, and the senses index was evaluated. Results The optimal processing conditions of low-sugar preserved carrot were as follows: slice thickness of 0.8 cm, 50% sugar concentration and sugar boiling time of 30min. The compositions of sugar liquid were 25% sucrose, 25% fructose syrup, 0.5% citric acid, 0.1% stevioside and 0.4% gelatin. Conclusion Under the optimal processing conditions, the product of low-sugar preserved carrot can contain P-carotene 3.55mg / l00g and have the retention rate of vitamin C of 51%.%目的 研究以新鲜胡萝卜为原料,制作低糖胡萝卜果脯的加工工艺.方法 以正交试验法研究工艺条件对β-胡萝卜素和维生素C含量的影响,并评价其感官指标.结果 胡萝卜果脯最佳生产工艺组合:切片厚度0.8 cm,糖液浓度50％,糖煮时间30 min;渗糖液添加组分:25％蔗糖,25％果葡糖浆,0.5％柠檬酸,0.1％甜菊糖苷和0.4％明胶.结论 最佳工艺条件下产品β-胡萝卜素含量达3.55 mg/100 g,维生素C保存率为51％.
展开▼
