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《Journal of Lanzhou University of Arts and Science(Natural Science Edition)》 2019-03
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Study on Processing Technology of Ginger-flavored Low-sugar Preserved Tomato

JIANG Bian-ling;HUA Bi-he;SUN Xue-jie;DUAN Hong;CHEN Qiong;GAO Gui-zhen;Suzhou University;  
Using fresh cherry tomato and ginger as test materials, the effects of hardening treatment conditions, sugar concentration, ginger concentration and sugar osmosis conditions on the quality of preserved ginger-flavored low-sugar tomato were studied by single factor and orthogonal experiments. The results showed that the optimum processing conditions of ginger-flavored low-sugar preserved tomato were 0.4% CaCl_2 hardening treatment, 40% sugar solution concentration, 5% ginger solution concentration and vacuum osmosis pressure-0.05 MPa. Under these conditions, the ginger-flavored low-sugar preserved tomato were of appropriate ginger flavored taste, plumpy and glossy appearance, adequate hardness and suitable sour-sweet taste.
【Fund】: 宿州学院科研平台开放课题项目(2017ykf06);宿州学院大学生科研项目(KYLXLKYB18-22);; 安徽省教育厅质量工程项目(2017xgkxm51);; 安徽省大学生创新创业训练计划项目(201710379089)
【CateGory Index】: TS255.41
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