冬瓜蜜饯加工新工艺  

New production technology of sugar-preserved white gourd

作　　者：何强[1] 唐君[1] 郑友谊 郑忠义 朱华荣[1] 谢碧秀[1] 

机构地区：[1]眉山职业技术学院,四川眉山620020 [2]四川仁寿江陵食品有限公司,四川眉山620500

出　　处：《中国酿造》2013年第11期118-120,共3页China Brewing

基　　金：四川省眉山市2013年科技计划项目(眉市科发[2013]24-19)

摘　　要：研究了冬瓜蜜饯生产的新工艺技术。正交试验表明,1.5%的CaCl2溶液25℃硬化处理瓜条8h,可达到满意的硬化效果。交替固定单选法优选确定硬化后较佳生产工艺是免去漂洗处理工序,烫煮时间5min,糖渍时间26h。t检验表明,新工艺制作的冬瓜蜜饯产品质量与冬瓜品种无显著相关性。In this paper, there has been a study on new production technology of sugar-preserved white gourd. The orthogonal experiment result showed that： it is feasible that CaCl2 solution with 1.5% deal with the white gourd 8h at 25℃. Alternate fixed radio method showed that： a better production process conditions was without rinsing process, blanching 5min, sugar glace 26h. T test result showed that the quality of the sugar-preserved white gourd produced by new technology is not clearly related to the varieties.

关 键 词：冬瓜蜜饯 生产加工 新工艺技术 

分 类 号：TS207.5[轻工技术与工程—食品科学]