低糖猕猴桃果脯的加工工艺  

The Process Study on Low-sugar Kiwi Preserved Fruit

作　　者：张永清[1] 秦烨[1] 刘海英[1] 

机构地区：[1]许昌学院食品与生物工程学院,河南许昌461000

出　　处：《食品研究与开发》2013年第24期147-150,共4页Food Research and Development

摘　　要：以新鲜猕猴桃为原料,利用微波渗糖技术制备低糖猕猴桃果脯。在单因素试验基础上,进行正交试验,对影响猕猴桃果脯品质的护色、硬化和干燥等关键条件进行研究。结果表明,异抗坏血酸钠作为护色剂最佳浓度为0.2%,护色时间2 h;CaCl2作为硬化剂最佳浓度为1.5%,硬化时间2 h;65℃条件下最佳干燥时间为10.5 h。To make low-sugar kiwi preserved fruit by the technology of microwave sugar permeability ,single-factor and orthogonal experiments were employed to examine the effects of color protecting , hardening and drying. Results showed that the optimal color fixative was sodium erythorbate of 0.2%, and the time of color protecting was 2 h;the optimal content of CaCl2, a hardening agent, was 1.5%, the hardening time was 2 h;the optimal drying time was 10.5 hour at 65℃.

关 键 词：低糖 猕猴桃 果脯 微波渗糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]