Research Processing Technology and Parameter of Low-Preserved with GaiGuo

Abstract

Abstract: The effects of blanching, hardening, sugar-dipping, Sugar-soaking and drying on the produce technology of GaiGuo Low-preserved. Results showed that blanching at 105℃ for 2min, Harding by 4% of glucono-delta-lactone for 4hour,vacuum- infiltrating by 45% Sugar, 1.1% citric acid, 0.3% cmc-Na for 25min; soaking by 50% sugar for 24h;Vacuums-drying 12hours. The low sugar pressured GaiGuo showed it is in nutrition and good for health function.

Key words: lower-preserved with GaiGuo, processing technology, the guality of products

XIAO Chun-Ling. Research Processing Technology and Parameter of Low-Preserved with GaiGuo[J]. FOOD SCIENCE, 2005, 26(8): 213-215.

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Research Processing Technology and Parameter of Low-Preserved with GaiGuo

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