改善低糖菠萝果脯质量的研究  

Study on Improving the Quality of Low-sugar Pineapple Preserved Fruits

作　　者：吴佩佩 谭强[1] 曾文红 谢文佩[1] WU Pei-pei;TAN Qiang;ZENG Wen-hong;XIE Wen-pei(Guangxi University of Traditional Chinese Medicine,Nanning 530222,China)

机构地区：[1]广西中医药大学

出　　处：《保鲜与加工》2019年第3期78-83,共6页Storage and Process

基　　金：广西中医药大学大学生科研训练创新课题(DXS17009);广西教育厅教改项目A类(2017JGA225)

摘　　要：针对目前果脯普遍存在的含糖量高、不饱满等问题,以菠萝为原料,进行改善低糖菠萝果脯质量的研究。采用单因素试验和正交试验优化菠萝果脯的加工工艺参数,结果表明,低糖菠萝果脯最佳加工工艺为:烫漂时间16min,麦芽糖浓度3%,卡拉胶浓度0.3%,按此工艺制得的果脯成品色泽亮黄、饱满透明有光泽,表面干爽,不黏手,甜度适中,具有菠萝特有的风味。In order to solve the problems of high sugar content and low fullness in preserved fruit, a study on improving the quality of low sugar preserved pineapple was carried out using pineapple as raw material. The processing parameters of preserved pineapple fruit were optimized by single factor and orthogonal experiments. The results showed that, the optimum conditions were determined as follows: blanching time 16 min, maltose concentration 3%,and carrageenan concentration 0.3%. The preserved fruit product had bright yellow color, high fullness, transparency and luster, dry surface, low stickiness, moderate sweetness and special flavor of pineapple.

关 键 词：菠萝加工 低糖果脯 改善质量 烫漂 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]