回糖法抑制乌梅果脯返砂的工艺研究  

Prevention of Sugar Crystals of Preserved Fruit by Re-cooking in Syrup

作　　者：刘岩[1] 苏新国[1] 王尔茂[1] 黄国平[1] 钟彩云[1] 陈黎斌[1] 

机构地区：[1]广东食品药品职业学院食品科学系,广东广州510520

出　　处：《现代食品科技》2012年第8期1043-1045,共3页Modern Food Science and Technology

摘　　要：采用正交实验研究了物料与水的比例、添加糖的量和加热时间等因素对返砂乌梅果脯回糖后的影响,通过对回糖后的果脯感官评价来确定回糖的最佳参数。结果表明返砂的乌梅果脯在料液比1:6,30%的糖浆中沸水浴60 min,返砂问题得以有效解决。Using orthogonal experiment, the effects of the proportion of water, material and the amount of added sugar and heating time on the re-cooked preserved fi＇uit were determined, The best sugar-crystal prevention processing parameters were determined by sensory evaluation as： the material to water tatio 1：8, the syrup concentration 25%, boiling water bath treatment time 60 minutes.

关 键 词：果脯 返砂 正交实验 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]