低糖苹果脯保存技术研究  

Study on Preservation Technology of Low-sugar Candied Apples

作　　者：王振斌[1] 马海乐[1] 马晓珂[2] 

机构地区：[1]江苏大学生物与环境工程学院 [2]江苏大学生命科学研究院

出　　处：《农业机械学报》2006年第6期89-93,共5页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：研究了降水分活性剂(食盐、甘油、葡萄糖浆)、复合包裹液(高良姜醇提液、蜂胶酊、壳聚糖)、杀菌技术和包装对低糖苹果脯保质期的影响。根据各自的影响规律,得出了低糖苹果脯保存的适宜途径。在糖煮时加入1.2%食盐、1.0%甘油、40%葡萄糖浆,以柠檬酸调节pH值至2.5,烘烤后,再以20%的高良姜醇提液、1.5%蜂胶酊、2.0%壳聚糖复合包裹液包裹后,该散装低糖苹果脯在30℃恒温条件下,保质期达到67d;将该低糖苹果脯装入高密度聚乙烯袋或蒸煮袋中,经100℃、15min的常压蒸煮杀菌后,保质期在30℃恒温下达到4个月以上。Aw-lowing, compound liquid wrapping, sterilizing technology and package were systematically studied to prolong the shelf-life of candied apples. The result showed that 1.2% sodium chloride, 1.0% glycerine, 40% invert syrup were needed while being candied, by way of adding acid, the pH should reach to 2. 5. After being dried in cabinet, the candied apples should be wrapped in the mixed wrap-solution： 20% rhizome alpine, 1.5% EEP, and 2.0% chitosan. The candied apples are packed with the materials of HDPE or foil laminated film and sterilized at the temperature of 100℃ for 15 min, then the shelf-life of the candied apples can be over four months under the condition of constant temperature of 30℃.

关 键 词：低糖苹果脯 防腐 保质期 

分 类 号：TS972.24[轻工技术与工程]