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《The Food Industry》 2015-08
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Development of Low-sugar Licorice Orange Peel Preserved

Mei Wei-yun;Cao Guan-hua;He Sen;Bai Xu;Stone Forest Lvting Sweet Persimmon Products Development Limited Company;Yunnan University of Traditional Chinese Medicine, College of Chinese Medicine;Yunnan University;Qujing Normal University;  
The yield of orange peellis huge in China. Orange peel has higher nutrition value and health care function. Orange peels are chose as raw material for developing low-sugar licorice orange peel preserved and debitterizing experiment with methods of single-factor assays and orthogonal assays. The optimal process is that sodium chloride concentration is 6%, processing temperature is 70 ℃ and processing time is 10 min for debitterizing. Meanwhile, the optimal formula is that sugar infusion concentration gradient is 30%︰35%︰40%, ratio of licorice to solvent is 1︰3(g/m L), the addition of citric acid and xanthan gum xanthan are 0.18% and 0.10%, respectively. The orange peel preserved made based on the formula appears golden luster, tastes slightly bitter, sweet and sour moderate, and has a certain toughness and texture.
【Fund】: 云南省教育厅科学研究基金项目(2014Y228)
【CateGory Index】: TS255.41
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