Nghiên cứu chế biến Si-rô Khóm

Abstract

With the purpose of processing pineapple syrup products aimed at diversifying the syrup from the fruit ingredients. The study results showed that, using pectinaze 0.04%, 60 minutes and temperature of 35⁰C hydrolysis pineapple pulp with high recovery efficiency. Additional 55% sugar, 0.2% CMC 0.1% citric acid syrup products will be harmonious acidity and increase the stability of the product color pineapple syrup.