不同微波渗糖工艺对低糖果脯维生素C保存的影响  

Effects of different sugar osmosis processing technology by microwave on preservation of vitamin C in low sugar preserved fruit

作　　者：祝美云[1] 魏征[1] 高峰[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《果树学报》2010年第2期299-302,共4页Journal of Fruit Science

基　　金：河南农业大学食品科学技术学院资助项目(20080203);河南省教育厅科技攻关项目部分内容(2007550010)

摘　　要：研究了预处理方式、微波渗糖和干燥工艺等不同加工工艺对低糖果脯维生素C保存的影响,通过追踪测定各个工艺环节中维生素C保存的变化来寻求最佳微波渗糖工艺条件。结果表明,3种预处理方式在维生素C含量保存上以食盐预处理最好,微波预处理次之,热水漂烫预处理最差,质量分数2%的食盐溶液中浸泡30 min时果坯维生素C含量为1.083 0 mg.g-1,效果较好;微波渗糖时采用30%的微波火力渗糖20 min,后期干燥时选用60℃干燥6 h,与其他处理差异显著,果脯口感纯正,可以使多维营养得到最大程度的保存。The pretreatment methods,sugar osmosis by microwave and the drying processes were used to investigate the ef-fects of different processing technology on preservation of vitamin C in low sugar preserved fruit and the best formulation was selected out through tracking down the vitamin C content in different processing technology.Result indicated： among the three pretreatments,salt pretreatment was the best one for preservation of vitamin C,followed by microwave pretreatment and the hot water pretreatment was the worst.Soaking for 30 min in 2%（w/w） salt solution the vitamin C content was 1.083 0 mg.kg-1,showing a good effectiveness.When doing sugar osmosis under 30% firepower by microwave for 20 min and later drying for 6 h at temperature of 60 ℃ had a significant difference compared with other treatments.The methods could make the mul-ti-dimensional nutrition to be kept in the preserves.

关 键 词：苹果 低糖果脯 微波渗糖 维生素C保存 

分 类 号：S661.1[农业科学—果树学]