低糖猕猴桃果脯微波渗糖工艺研究  

Research of preserved kiwi fruit processing technology on low sugar osmosis by microwave

作　　者：祝美云[1] 魏征[1] 郭晓晖[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与机械》2010年第3期134-137,共4页Food and Machinery

基　　金：河南农业大学食品科学技术学院项目(编号:20080203);"十一五"国家科技支撑计划重点项目(编号:2006BAD22B04)

摘　　要：采用单因素和L9(34)正交试验研究诸因素对猕猴桃果脯微波渗糖效果的影响,通过测定微波渗糖过程中的含糖量变化以及产品感官品质来确定最佳微波渗糖工艺条件。结果表明,使用质量分数2%的盐水浸泡切片厚度为5mm的猕猴桃果片,在30%微波火力(240W)下渗糖40min,渗糖效果最好。This experiment optimized some sugar osmosis processing technology by microwave with single factors and L9（3^4） orthogonal experiment,and the best formulation selected out through tracking down processing of sugar content changes.Result indicated：After frozen pretreatment,the effect of sugar osmosis is good;by 30% microwave firepower（240 W） treating 40 min it can maintain high relative sugar content and the production have a clear transparent and pure taste;when using different thickness of kiwi fruit,5 mm slice thickness is best.Various factors synthetically analyzed through orthogonal experiment and the best formulation for the preparation of sugar osmosis by microwave on low sugar kiwi preserved fruit is 2%（w：w）contraction of salt with 5 mm sliced thickness of kiwi 40min osmosis under 30% microwave firepower.

关 键 词：低糖 猕猴桃果脯 含糖量 微波渗糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]