Processing Technology of Hawthorn Preserves Content Lower Sugar
孔瑾(Jin Kong)；宋照軍(Zhao-Jun Song)；劉占業(Zhan-Ye Liu)；王利花(Li-Hua Wang)
山楂 ； 低糖山楂果脯 ； 加工工藝 ； hawthorn ； lower sugar hawthorn preserves ； processing technology
|Volume or Term/Year and Month of Publication||
30卷5期（2004 / 05 / 31）
76 - 80
The processing technology of hawthorn preserves with low sugar content was researched systematically. The whole process mainly included the ingredients forming, filling, sugar penetrating in vacuum, roasting, preserving, and so on. The optimal parameters were that the scalding at 100℃ for 2min, bulk filling with 5‰ agar and 0.5% CMC, boiling time for 5min and steeping for 30min; sugar being penetrated under 0.06MPa in vacuum, applying vacuum for 15min, applying air filling for 45~60min and the sugar concentration being controlled at 50%. The parameters for preservation were that the wrapping film fluid contained 0.01% streptococcus lactic +0.1% pyrola soaking fluid +0.5% tea polypheol. The packaging was laminated food bag with vacuum treatment and 3.5~4.0kGyCo^60 ray radiation.