低糖猕猴桃果脯加工工艺研究  

Study on processing technology of low-sugar kiwi preserved fruit

作　　者：唐丽丽[1] 宋洁 马兆瑞[1] 龙明华[1] 姚瑞祺[1] TANG Li-li;SONG jie;MA Zhao-rui;LONG Ming-hua;YAO Rui-qi(Yangling Vocational&Technical College,Yangling 712100,Shaanxi,China;Mei County Citrus Technology Extension Service Center,Baoji 722300,Shaanxi,China)

机构地区：[1]杨凌职业技术学院,陕西杨凌712100 [2]陕西眉县果业技术推广服务中心,陕西宝鸡722300

出　　处：《湖北农业科学》2019年第23期160-163,共4页Hubei Agricultural Sciences

基　　金：杨凌职业技术学院科学研究基金项目（A2016036)

摘　　要：以新鲜猕猴桃为原料,利用微波渗糖技术制作低糖果脯。采用单因素和L9(3^4)正交试验研究预处理方式、明胶添加量和渗糖时间等因素对低糖猕猴桃果脯品质的影响,通过测定果脯的含糖量变化以及产品感官品质来确定最佳工艺。结果表明,猕猴桃果片经冷冻预处理,于明胶添加量为0.8%的糖液中微波渗糖35 min时渗糖效果最好。此条件下制得的产品色泽、形态和口感俱佳,果脯含糖量为37.82%,感官评分为94.8分。With fresh kiwi fruit as raw material,low sugar preserved fruit was made by microwave sugar infiltration technology.The effects of pretreatment methods,gelatin concentration and sugar permeation time on quality of preserved kiwifruit with low sugar were investigated using single factor and L9(3^4)orthogonal array design methods.The optimal process was determined by measuring the sugar content of the preserved fruit and the sensory quality of the product.The results showed that kiwi fruit slices were pretreated by freezing,and the best effect of microwave sugar infiltration was 35 min in the sugar solution with 0.8%gelatin content.Under these conditions,the product had good color,shape and taste.The sugar content of preserved fruit was 37.82%,and the sensory score was 94.8.

关 键 词：猕猴桃 果脯 低糖 微波渗糖 

分 类 号：S663.4[农业科学—果树学] F307.5[农业科学—园艺学]