菠萝心果脯生产工艺的研究  

Research on processing technique for pineapple heart preserves

作　　者：张倍宁[1] 赖健[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《广东农业科学》2010年第8期156-158,共3页Guangdong Agricultural Sciences

摘　　要：以菠萝心原料,对影响菠萝心果脯品质的烫漂、硬化、护色、真空渗糖、糖煮、浸糖和干燥等关键工艺技术进行研究,结果表明,菠萝心果脯的最佳生产工艺条件为：烫漂时间10min,温度95℃;护色剂采用0.5%的柠檬酸,时间20-30min;用0.3%的氯化钙溶液浸泡4h;糖液配置用50%的白砂糖和0.15%的柠檬酸;真空度在-0.085MPa,维持真空时间30min;糖煮5min并浸糖12h;在60℃下干燥10h。With the heart of pineapple as raw materials,the main impact of process were researched on blanching time,hardening condition,protecting color,vacuum permeability sugar,sugar boiling,sugar steeping,drying technology.The results showed that the best processing technique condition were blanching time for 10 min,temperature of 95℃;0.5% citric acid for color fixative about 20~30 min;with 0.3% calcium chloride marinated 4 h;sugar configuration with 50% white sugar and 0.15% citric acid;in-0.085 MPa vacuum,vacuum time of 30 min;sugar boiling time of 5 min;sugar steeping for 12 h at room temperature;drying in 60℃ for 10 h.

关 键 词：菠萝心 果脯 渗糖 烘干 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]