基于渗透脱水的草莓魔芋酱加工工艺优化  

Optimization on processing technology of strawberry jam with osmotic dehydrated fruit and konjac powder

作　　者：王中凤[1] 韦田[2] 刘燕[1] 戴超[1] 

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230601 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品与机械》2016年第4期215-218,230,共5页Food and Machinery

基　　金：安徽省科技攻关计划项目(编号:12010302060)

摘　　要：以新鲜草莓为原料,研究其渗透脱水工艺条件和以渗透脱水的草莓为原料制备果酱的工艺与配方。将草莓果一分为四,以果葡糖浆进行渗透处理,在温度40℃,糖液浓度70°Brix,常压渗透处理2h条件下,脱水率达42%(以原始含水量计)。以渗透脱水的草莓果直接打浆,并添加魔芋精粉25g/kg、甜蜜素0.15g/kg、红曲红0.03g/kg,无需熬煮浓缩即可制备出膳食纤维含量高(3.85%)、含糖量低(20.41%)的草莓魔芋果酱。With fresh strawberry as raw material,the osmotic dehydration conditions,and the technological process and the formula for strawberry jam were studied.Each strawberry fruit was cut longitudinally into 4 equal parts,and impregnated in fructose syrup of70°Brix at 40℃and atmospheric pressure for 2h,which could make the water loss by 42%（based on original water content in fresh fruit）.The osmotic dehydrated fruits were mashed into jam with25g/kg of konjac powder,0.15 g/kg of sodium cyclamate and0.03g/kg of monascus pigment.The strawberry jam with high konjac glucomannan and low sugar was processed without thermal concentration.The final product contained 3.85% of dietary fiber and20.41% of sugar,which was better than traditional jam.

关 键 词：渗透脱水 草莓果酱 魔芋 低糖 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]