Study on Processing Technology of Pickle Flavor Low Sugar Sweet Potato Preserves(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on Processing Technology of Pickle Flavor Low Sugar Sweet Potato Preserves

Author(s):: WANG Wen-yan; JIAO Lei; JIANG Meng-meng; WANG Xi-e; Henan Agricultural Professional College，Zhengzhou，Henan 451450

Keywords:: sweet potsweet potato preserves; pickle; the orthogonal experimentato preserves; pickle; the orthogonal experiment

Abstract:: With sweet potato and pickle as the raw material，through the orthogonal experiment，the optimal combination of main process parameters and optimum dosage of auxiliary material were investigated.The results showed that the best formulation was 45% contraction of sugar，with 1∶2 proportion for sugar water to water，( 2∶1 proportion for those who do not like spicy food )，and 1∶12 proportion for maltose to white sugar.The product was orange and transparent，with unique pickle flavor.

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Last Update: 2014-08-30