微波渗糖技术加工低糖欧李果脯  

Technology of sugar permeability with microwave in making low-sugar prunus humilis preserved fruit

作　　者：冯媛媛[1] 李雪丹[1] 桑亚新[1] 刘晶[1] 武瑞霞[1] 孙文菊[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品科技》2015年第7期103-109,共7页Food Science and Technology

摘　　要：研究以具有"钙果"之称的欧李为主要原料,采用微波渗糖技术加工低糖欧李果脯。通过单因素对影响低糖欧李果脯品质的预处理的关键工艺技术进行了研究。通过正交试验得到最佳渗糖液配方和最佳微波工艺条件。试验结果表明:欧李经切缝处理在0.5%Vc、0.5%柠檬酸和0.8%氯化钙的护色硬化剂溶液中浸泡,效果较好。最佳渗糖液配方为糖液浓度40%(蔗糖:葡萄糖=5:1)、NaCl 0.5%、柠檬酸0.2%。填充剂为0.6%(海藻酸钠:瓜尔胶=1:1)。最佳微波工艺条件:在30%微波火力下渗糖20 min,常温浸糖12 h。在此条件下可加工出欧李味浓郁、色泽、软硬度均较好、酸甜适中的低糖欧李果脯。Taking Prunus humilis as main material,the preserved fruit was processed by sugar permeability of microwave technology.The key technical skills which affected the quality of preserved fruit such as treatment,color-protecting,hardening,permeation of sugar conditions were studied by single factor experiment.The result showed that 0.8% CaCl_2 was used to harden and add colour fixative 0.5% Vc and 0.5% citric acid into solution.The best permeability sugar fluid formulation was sugar solution concentration（sucrose：glucose=5：1） 40% ,NaCl 0.5% ,citric acid 0.2% ,filler（sodium alginate：guar gum=1：1） 0.6% .The best technological conditions of microwave was microwave firepower 30% for 20 min and normal temperature immersion sugar 12 h.On this condition the Prunus humilis preserved fruit has the best appearance,flavor and taste.

关 键 词：欧李 低糖果脯 微波渗糖 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]