珍珠油杏无硫低糖杏脯加工工艺研究  

Processing Technology of Sulphur-free Sugar-curing Candied Pearl Oil Apricot

作　　者：黄永红[1] 李桂云[1] 徐守国[1] 史修柱[1] 杨晓华[1] HUANG Yonghong LI Guiyun XU Shouguo SHI Xiuzhu YANG Xiaohua(Department of Biotchnology,Taishan Vocational Technical College,Tai ＇an,Shandong 271000)

机构地区：[1]山东省泰山职业技术学院生物系,山东泰安271000

出　　处：《北方园艺》2017年第3期145-147,共3页Northern Horticulture

基　　金：山东省泰安市科技计划发展资助项目(201440774-25B)

摘　　要：以珍珠油杏食用成熟度果实为试材,采用微波灭酶和真空浸糖结合二次浸渍工艺,利用分段烘焙方法,用真空充气包装等,研究了珍珠油杏无硫低糖杏脯加工工艺。结果表明:微波灭酶可以解决果脯硫残留问题,真空浸糖结合二次浸渍可以解决果脯高糖问题。Taking pearl oil apricot as test material,using vacuum dip sugar with secondary dip process,applying section baking method and vacuum inflatable packaging,the processing technology of sulfur-free sugar-curing candied pearl oil apricot was studied.The results showed that microwave sterilization technology could avoid the sulfur remaining,and vacuum dip sugar with secondary dip process could decrease sugar containing amount of candied apricot.

关 键 词：珍珠油杏 无硫低糖 加工工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]