论文部分内容阅读
苹果脯产生返砂现象,与成品中所含蔗糖与还原糖的比例有关。成品中蔗糖和还原糖含量的多少,与煮制时糖液的性质有关,因此,在生产上控制糖液的pH值和蔗糖、还原糖的比例,可以防止果脯返砂。本文提出了控制苹果脯返砂条件的方法。
Preserved apple return sand phenomenon, and the finished product contained in the ratio of sucrose and reducing sugar. The content of sucrose and reducing sugar in the finished product is related to the nature of the sugar liquid during cooking. Therefore, controlling the pH value of the sugar liquid and the ratio of sucrose and reducing sugar in the production can prevent the fruit from returning to the sand. This paper presents a method to control the apple sand back to the sand conditions.