添加食用胶对圣女果果脯渗糖工艺的影响作者：陈庆金 黄娇丽 麦馨允 班燕冬来源：《安徽农学通报》2017年第07期 摘船舶智能焊接技术
要：该文以圣女果为原料，研究食用胶添加对低糖圣女果果脯的影响，在单因素实验的基础上进行正交实验，通过总糖含量、体积收缩率指标进行评价，结果表明：选用果胶作为食用胶，浓度0.4%，微波渗糖10min，可以得到低糖饱满的圣女果果脯。 关键词：圣女果；食用胶；总糖；体积收缩率
中图分类号 TS255.41 文献标识码 A 文章编号 1007-7731（2017）固定铁丝网07-0137-03
Abstract：Cherry Tomatoes were used to make preserved fruit. The effects of different edible colloid点火加热装置，concentration and sugar permeability time on low-sugar preserved cherry tomatoes were evaluated. And through the orthogonal experiment and the index including the total sugar content，volume shrinkage the optimum conditions for the full low-sugar preserved cherry tomatoes was determined to be pectin，the concentration of 0.4%，sugar permeability for 10min.
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电子设备制造 Key words：Cherry Tomatoes；Edible colloid；Total sugar content一个度导航；Volume shrinkage preserved
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