三叶木通果皮制作果脯加工工艺  

Study on Preserved Akebia trifoliate kiodz Peel Processing Technology

作　　者：雷颂[1] 涂庆会 张利[1] 肖伶[1] 

机构地区：[1]湖南文理学院生命科学学院,水产高效健康生产湖南省协同创新中心,环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南常德415000

出　　处：《食品研究与开发》2016年第19期100-104,共5页Food Research and Development

基　　金：湖南省教育厅一般项目15C0936;湖南文理学院大学生创新性研究性项目

摘　　要：以三叶木通果皮为原料,运用模糊综合评判法感官评价量化影响,采用单因素及正交试验优化烫漂、护色、去苦、糖制、干燥工艺,确定三叶木通果皮果脯的最佳加工工艺,并对成品的水分含量进行测定。结果表明:果皮经100℃烫漂3 min后于0.5%柠檬酸、2%维生素C、2.5%氯化钠的混合溶液中护色、去苦5 h,再于含糖量为50%的糖液中糖煮10 min、糖渍24 h,最后60℃下干燥12 h果脯品质最佳。所得成品色泽金黄,酸甜适口,饱满度好,平均水分含量为18.52%。Akebia trifoliate kiodz peel was processed from fresh fruit by using the sensory evaluation,the single factor and the orthogonal experiments. This experiment optimized blanching,color-protecting,eliminating bitter substances,penetrates the sugar and drying craft and finally detected the best production processing and water of the finished product. The best production conditions were as follow：blanch the peel at 100 ℃ for 3 minutes and then soak in 0.5 % citric acid,2 % Vitamin C and 2.5 % sodium chloride mix solution for 5 hours to protect the color and eliminate bitter substances,following the 50 % sugar solution boils for 10 minutes,candied24 h. Finally dry at 60 ℃ for 12 hours. The obtained product luster golden yellow,sour and sweet palatable and full. Moreover,its average moisture content was 18.52 %.

关 键 词：三叶木通 果脯 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]