摘要
以新鲜雪莲果为原料,经烫漂、护色、硬化、糖制及干燥等工艺研制低糖雪莲果果脯。采用对比实验与正交试验优化低糖雪莲果果脯加工工艺技术参数,结果表明:对厚约0.5cm的鲜切片进行沸水烫漂处理4min,并立即冷却;用1.0%食盐、0.5%柠檬酸、1.5%氯化钙配制的护色硬化液常温浸泡2h;在30%蔗糖、15%果葡糖浆、0.8%CMC-Na、0.4%柠檬酸的糖液中,于80℃条件下超声波辅助渗糖80min,然后再自然浸糖1h;采取50℃烘5h→65℃烘3h→50℃烘5h的低温慢速变温干燥工艺进行鼓风干燥;即得到色、香、味、形俱佳的低糖雪莲果果脯。
Low-sugar preserved yacon fruit was processed from fresh yacon fruit through the following procedures： bleaching, color fixing, hardening, sugaring and drying. These procedures were optimized by comparative experiments or orthogonal array design. The optimal processing technology of low-sugar preserved yacon fruit was determined as follows： fresh yacon fruits were cut into slices of 0.5 cm thickness, and the slices were then bleached in boiling water for 4 min and immediately cooled; following color fixing and hardening by soaking for 2 h in a solution containing salt 1.0%, citric acid 0.5%, and calcium chloride 1.5%, sugaring with a 15% fructose syrup containing sucrose 30%, CMC-Na 0.8% and citric acid 0.4% was done at 80 ℃ in an ultrasonic field, followed by sugar-dipping for 2 h at room temperature; finally, variable low temperuture airblast drying was done in the following program of 50 ℃ for 5 h → 65 ℃ for 3 h→ 50 ℃ for 5 h. The finished product was good in color, flavor, taste and appearance.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期440-443,共4页
Food Science
关键词
雪莲果
低糖果脯
护色
超声波渗糖
工艺条件
yacon
low-sugar preserved fruit
color fixing
ultrasonic-assisted sugar-permeating
technological conditions
