低糖无硫草莓果脯生产工艺技术的研究  

Study on the Processing Technology of Low Sugar Non-sulfur Strawberry Preserved

作　　者：肖春玲[1] 李丽华[1] 

机构地区：[1]山西师范大学食品科学与工程系,山西临汾041000

出　　处：《食品科学》2006年第10期261-265,共5页Food Science

摘　　要：对影响低糖无硫草莓果脯品质的烫漂、硬化、护色、渗糖、浸糖、干燥等关键工艺技术进行了研究。结果表明:最佳烫漂时间为2min,温度为90℃;护色剂采用1%的柠檬酸和0.2%的VC混合液,时间为15～20min;采用4%的δ-葡萄糖酸内酯硬化4h;糖液配制用50%的淀粉糖浆取代50%的蔗糖,同时添加0.5%的果胶,3%的磷酸钠和氯化钾混合液;用50%的糖液常压渗糖20min,常温浸糖9h;干燥在65℃下先烘干4h,翻转过来整形后再干燥4h;为最佳工艺制得的草莓果脯品质最好。The research of the essential processing technology to affected the low sugar non-sulfur strawberry candied and preserved fruit quality has been conducted, including hot floating ,the hardening, protecting the color, infiltrating the sugar, soaking the sugar dryly and so on. It indicated that the best hot floating time is 2min,the temperature is 90℃; The color fixative uses 1% citric acid and 0.2% VC, the time is 15-20min; Harding by 4% of glucono-delta-lactone for 4h. The sugar fluid configuration for uses 50% starch syrup to take imitates 50% sucrose, simultaneously adds 0.5% carboxymethylcellulose, 3% sodium phosphate and potassium chloride mix solution; Uses 50% sugar fluid atmospheric pressure to infiltrate sugar 20min, soaks sugar 9h; Dryly in 65℃ under first dries 4h,then turns over the reshaping dry 4h,which is the best processing technology again.

关 键 词：低糖无硫 草莓果脯 生产工艺 产品品质 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]