Study on Optimization Technology of Preserved Fruits Produced by Less-sugared Cucumber
LI Xiao-hua
Abstract：With cucumber as raw materials, low-sugar preserved cucumber technology was devoloped with room temperature. The factors including CaCl2,Na2SO3,agar, citric acid, glucose and baking temperature that affected the quality of products were studied. The optimization of formula and process to low-sugar preserved cucumber by single factor test and orthogonal experiment was as follows:CaCl2 0.16%,Na2SO3 0.20%,agar 0.20%, citric acid 0.34%, glucose 50%, baking temperature 40℃, and the low-sugar preserved cucumber followed this technology was plumpness of tissue, soft and nice taste.
Keywords：Less-sugarcucumberpreserved fruitformulaprocess
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 28-32 )