莲藕湿蜜饯的工艺研究  

Research on Process for Wet Preserves of Lotus Root

作　　者：关健[1] 陈希[1] 陈学玲[1] 薛淑静[1] 何建军[1] 梅新[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《长江蔬菜》2012年第16期127-129,共3页Journal of Changjiang Vegetables

基　　金：国家科技支撑计划(2012BAD27B03);武汉市晨光计划--藕带采后褐变与软化机理研究及控制

摘　　要：以莲藕为试材,利用正交设计确定湿蜜饯制作的最佳配方并加入蜂蜜进行调配,得出莲藕湿蜜饯的最佳配方为糖液浓度60%、柠檬酸含量0.2%、烘干时间3 h、烘干温度60℃。加入10%的蜂蜜进行增味,按此工艺进行加工,可得外观及风味俱佳的莲藕湿蜜饯。In this article, by taking lotus root as materials, the high-quality preserves were obtained by adding proper amount of honey, and the orthogonal design was used to get the optimum compositions. The optimum compositions were as follows： sucrose concentration of 60%, citric acid content of 0.2%, drying time of two hours, drying temperature of 50℃, with the honey concentration of 10%.

关 键 词：莲藕 蜜饯 工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]