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传统的果脯可溶性固形物高达68—72％。含糖60—65％,利用高糖产生的高渗透压来抑制微生物的孳生,延长保存期限。含糖量过多,甜度过高则影响成品的原果风味。近年来,鉴于营养与健康的考虑,人们对低糖果脯越来越感兴趣。对糖制品含糖高低的划分,大多以产品总糖含量55％为界限,低于55％的为低糖产品。 云南菠萝产地多为交通不便的边远山区,采果旺季加工果脯是减少菠萝腐烂损失,增加收入的一项有效途径。从1987年
The traditional preserved soluble solids up to 68-72%. Sugar 60-65%, the use of high-sugar high osmotic pressure to inhibit the breeding of microorganisms, extending the shelf life. Too much sugar content, sweetness is too high, the impact of the original flavor of the finished product. In recent years, people have become more and more interested in candied fruit because of their nutritional and health concerns. Divide the sugar content of sugar products, most of the total sugar content of 55% for the product, less than 55% for the low-sugar products. Yunnan pineapple origin are mostly remote mountainous areas with inconvenient transportation. The processing of preserved fruits in the peak season of picking fruit is an effective way to reduce the loss of pineapple and increase the income. From 1987