低糖南瓜果脯加工工艺研究  

The study on low-sugar preserved pumpkin processing technology

作　　者：何金兰[1] 肖开恩[2] 张艳红[3] 张云竹[1] 

机构地区：[1]华南热带农业大学理工学院食品科学与工程系,海南儋洲571737 [2]华南热带农业大学基础学院化学系,海南儋洲571737 [3]北京市农业机械试验鉴定推广站,北京100083

出　　处：《食品与机械》2007年第4期143-146,149,共5页Food and Machinery

摘　　要：研究生产低糖南瓜果脯的生产工艺,并对影响低糖南瓜果脯品质的硬化、渗透脱水、真空渗糖和干燥等关键加工工序进行探讨。试验结果表明:采用0.2%的CaCl2对原料进行硬化;30%的白砂糖、1%的食盐混合液渗透脱水4h,糖制过程采用40%白砂糖、2.5%葡萄糖、0.6%CMC-Na混合液一次真空渗糖40min(0.09MPa),采用先50℃,1h再变温到70℃继续干燥16h的变温非鼓风干燥工艺,可生产出品质优良的低糖南瓜果脯。This article mainly studied the low sugar pumpkin candied and preserved fruit the production craft, and the critical processes such as scleroses,pervasion dehydrate, vacuum penetrate the sugar and drying on the processing technology of low-sugar preserved pumpkin were studied. Results showed that vulcanize by 0.2 % of CaCl2 （ calcium chloride ）, pervasion dehydrate by 30% sucrose, 1% salt for 5 hours were good exporimental condition. The optimum technology on processing using sugar was candied 1 h in vacuum by 40 % sucrose,2.5 % glucose,0.6 % CMC- Na for 50 minutes （0.09 MPa）. Drying at 50 ℃ for 1 hour first and then at 70 ℃ for 16 hours but do not blast, the product is fine.

关 键 词：南瓜果脯 低糖 加工工艺 非鼓风干燥 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]