糖渍石斛的工艺研究  

Study on the Technology of Sugar-Impregnated Dendrobium

作　　者：刘玉冰 梁钻好 黎攀 查应洪 夏雨 杜冰[3] Liu Yubing;Liang Zuanhao;Li Pan;Zha Yinghong;Xia Yu;Du Bing(Guangzhou Dnjoy Biotechnology Co.,Ltd.,Guangzhou 510642,China;Yangjiang Polytechnic,Yangjiang 529566,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China;Honghe Qunxin Dendrobium Planting Co.,Ltd.,Honghe 661200,China;Juxiangyuan Health Food (Zhongshan) Co.,Ltd.,Zhongshan 528437,China)

机构地区：[1]广州丹吉儿生物科技有限公司,广东广州510642 [2]阳江职业技术学院,广东阳江529566 [3]华南农业大学食品学院,广东广州510642 [4]红河群鑫石斛种植有限公司,云南红河661200 [5]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《现代食品》2019年第7期57-62,共6页Modern Food

基　　金：广东省科技计划项目(编号:2016B090918093)

摘　　要：利用发酵酒后剩下的石斛条残渣糖渍制作石斛蜜饯,开发石斛功能性休闲食品。考察一次糖液浓度、二次糖液浓度、加盐量、二次熬煮时间、干燥时间对石斛蜜饯感官风味的影响,并在单因素实验的基础上进行正交优化实验,得出糖渍石斛的最佳工艺:一次糖液浓度30%,熬煮20 min后浸渍8 h,冷冻过夜,二次糖液浓度调整为70%,加盐4.0%,慢火熬煮30 min并定期补糖至糖液浓度浓缩至90%,沥糖后60℃热风干燥30 min,此条件下得到的石斛蜜饯色泽正常,组织饱满,返砂适量,不吸潮不黏手,清香宜人,口感黏脆有嚼劲,感官评分为89.0分,整体评价属于优良等级。The Dendrobium preserves was made from fermentation residue of Dendrobium bars by sugar-impregnated technology to develop functional leisure food of Dendrobium.The effects of primary sugar concentration,secondary sugar concentration,salt addition,secondary boiling time and drying time on the sensory flavor of Dendrobium candied fruit were investigated.Based on single factor experiments,orthogonal experiments were carried out to optimize the process.The optimum process conditions were as follows:primary sugar concentration 30%,soaking for 8 hours after boiling for 20 minutes,and then freezing overnight,adjusting the secondary sugar concentration to 70%,salt addition of 4.0%,boiling slowly for 30 min and added sugar regularly until the sugar solution was concentrated to 90%,finally,draining the sugar solution and drying for 30 min at 60℃with hot-air dryer.Under these conditions,the Dendrobium preserves with 89.0 sensory score had normal color,full tissue,moderate sand return,no moisture absorption or sticky hands,pleasant fragrance,crisp and chewy taste,which was with the excellent grade of overall evaluation.

关 键 词：石斛 蜜饯 糖渍 糖液浓度 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]