真空浸糖樱桃番茄果脯加工工艺研究  

The Processing Technology of Vacuum Dipping Sugar on Cherry Tomato

作　　者：祁芳斌[1] 黄国成[2] 陈发兴[3] 

机构地区：[1]福建广播电视大学,福州350003 [2]福建省农业厅,福州350003 [3]福建农林大学,福州350002

出　　处：《中国农学通报》2011年第23期140-144,共5页Chinese Agricultural Science Bulletin

基　　金：福建省科技厅重点资助(2008Y0008)

摘　　要：采用正交试验方法优化了樱桃番茄低糖果脯的真空浸糖加工工艺,结果表明:采用1%柠檬酸溶液护色,2%δ-葡萄糖酸内酯浸泡硬化,6g/kg海藻酸钠作保形处理,在真空为0.08MPa、糖液温度为55℃,浸糖时间80min后,温度65℃下干制12h,可获得品质、外观和口感均较好的低糖樱桃番茄果脯。The processes of hardening with color protection,vacuum dipping sugar by the orthogonal experiment were used to preserve the quality of cherry tomato.Results showed that the best quality of products with look and taste better cherry tomato preserves were abstained through 1% citric acid solution with color protection,2% δ-gluconic acid lactone immersion hardening,6 g/kg alginate syrup shaped handle secured,in a vacuum to 0.08 MPa,sugar solution temperature was 55℃,sugar soaking time of 80 min,dried under 65℃,12 h.

关 键 词：樱桃番茄果脯 护色硬化 真空浸糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]