新疆杏脯降糖脱硫加工新技术的研究  

New Technology for Decreasing Sugar and Eliminating Sulphur in the Processing of Xijiang Preserved Apricots

作　　者：马涛[1] 侯旭杰[2] 王桂芬[2] 热衣木江 

机构地区：[1]沈阳农业大学食品科学系 [2]新疆塔里木农垦大学食品系

出　　处：《沈阳农业大学学报》1998年第4期337-339,共3页Journal of Shenyang Agricultural University

摘　　要：高糖、高硫是限制新疆杏脯出口和内销的主要因素。采用加酸烫漂脱硫加工技术，可使产品含硫量（以ＳＯ２计）降至０５ｍｇ·ｇ－１以下；糖渍液中添加适量的氯化钠、氯化钙、柠檬酸以及蜂蜜可以降低制品的含糖量并可得到同样的保藏性能；明胶、琼脂是低糖杏脯合适的组织填充物，在糖渍液中的添加量分别是１０ｍｇ·ｇ－１，２０ｍｇ·ｇ－１。先糖渍后去核的杏脯加工新工艺应该在生产杏脯的果品加工厂推广应用。Limiting factors for the national and international marketing of Xinjiang Preserved apricots are their high sugar and sulphur content. The technology of hot acid-washing could decrease the sulphur content (based on SO 2) to the level of 0.05 percent or less. Adding adequate quantity of sodium chloride, calciun choride, and citric acid to presevative liquid could enhance the keeping quality of the preserved apricots. Gelatin and agar are two suitable textural filling agents of preserved apticots of low sugar content, and their ratios in the preservative liquid are 1 0 and 0 2 percents, respectively. The new processing technology of the preserved apricots, whose main point is that preserving treatment precedes destoning, should be used in production.

关 键 词：降糖 脱硫 保藏性 杏脯 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]