马铃薯果脯加工工艺研究  

Study on the Potato Preserved Fruit Processing Technology

作　　者：张臻[1] 郭明月[1] 朱锦凤 ZhangZhen, Guo Mingyue, Zhu Jinfeng(Food Nutrition Department of Luohe Medical College, Luohe462002, Chin)

机构地区：[1]漯河医学高等专科学校食品营养系,河南漯河462002

出　　处：《现代食品》2018年第15期170-174,共5页Modern Food

摘　　要：本文进行了马铃薯果脯的加工工艺研究,运用护色、硬化、烫漂、糖渍、烘干等关键步骤进行研制。结果表明:浓度为25%的马铃薯果脯在热风间歇干燥65℃干燥2 h,再于60℃干燥4 h,品质最好。For the study on the potato preserved fruit processing, using the color protecting, hardening, blanching, sugaring, baking etc. the key experiment steps research. The results showed that the concentration of 25% potato preserved fruit in drum wind drying oven dry 65 ℃ 2 h,then 60 ℃ 4 h has the best quality.

关 键 词：马铃薯果脯 糖渍 烘干 模糊数学法 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]