低糖猕猴桃脯的加工工艺研究  

Study on the process technology of preserved low-sugar fruit of Actinidia chinensis

作　　者：韩庆保 徐达勋 张承妹[2] 

机构地区：[1]江苏省盐城生物工程高等职业技术学校,江苏224731 [2]上海市农业科学院作物育种栽培研究所,上海201106

出　　处：《上海农业学报》2006年第1期118-120,共3页Acta Agriculturae Shanghai

摘　　要：低糖猕猴桃果脯加工的关键技术是护色。硬化，真空渗糖和烘干。试验表明：在加工过程中采用90℃、5min的烫漂护色，0．2％CaCl2＋0．3％NaHSO3硬化。在真空度0．085MPa条件下进行2次渗糖，每次20min，在50-60℃下烘干6～10h制作的猕猴桃脯酸甜适口，色泽自然，透明饱满，质量优良。The key techniques of processing Actinidia chinensis fruit are color maintenance, hardening, vacuum permeation of sugar and drying. The experimental results showed that the preserved fruit was of good taste and high quality with a natural tinct and crystal looking when it was processed according to the following technology： scalding at 90℃ for 5 min, hardening in 0.2% CaCl2 ＋ 0.3 % NaHSO3 for 10 h, sugar permeating under 0. 085 MPa twice and 20min each, and drying at 50-60℃ for 6-10 h.

关 键 词：猕猴桃 低糖果脯 加工工艺 

分 类 号：S663.4[农业科学—果树学] TS255.4[农业科学—园艺学]