低糖籽瓜皮果脯加工工艺条件的筛选  

Screening the processing of low-sugar preserved fruit of seed used watermelon peel

作　　者：齐治国[1] 蒋玉梅[1] 毕阳[1] 祝霞[1] 盛文军[1] 郑善强 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]上海多普富生物技术有限公司,上海201611

出　　处：《食品工业科技》2009年第6期265-267,301,共4页Science and Technology of Food Industry

摘　　要：对低糖籽瓜皮果脯的加工工艺条件进行了筛选，对比了常压渗糖和真空渗糖两种渗糖技术的渗糖效果，并通过正交实验探讨了真空渗糖条件对低糖籽瓜皮果脯品质的影响.最终确定最佳实验条件为：0．5％的Ca（HSO4）2硬化处理3h，渗糖浓度为30％，真空度为-0．065MPa，真空渗糖时间50min，常压浸糖3h，烘干温度60℃，烘干时间11～14h。Screening processing of low-sugar preserved fruit of seed used watermelon peel was mainly studied. Sugar permeability was compared between the atmospheric and the vacuum.The influences of sugar permeability under vacuum on the qualities of the low-sugar preserved fruit of seed used watermelon peel were studied by the orthogonal experimental. The optimal experimental conditions were showed as follows： using 0.5% Ca（HSO4）2 solution treated three hours, sugar permeability concentration was 30%, the sugar permeability was 50min under the vacuum of-0.065MPa,and then soaked sugar three hours under the atmospheric, drying lasted for 11 to 14h under 60℃.Then the quality of the preserved fruit was the best.

关 键 词：籽瓜皮 低糖 果脯 真空渗糖 加工工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]