微波渗糖加工低糖大果山楂果脯工艺研究  

Processing Technology of Low-sugar Preserved Malus domeri(Bois)Chev.by Microwave-assisted Sugar Permeation

作　　者：刘艳[1,2] 唐小闲[1,2] 张巧[1,2] 商飞飞[1,2] 李定金 蔡文[1,2] 段振华[1,2] LIU Yan;TANG Xiao-xian;ZHANG Qiao;SHANG Fei-fei;LI Ding-jin;CAI Wen;DUAN Zhen-hua(Research Institute of Food Science and Engineering,Hezhou University,Hezhou 542899,China;School of Food and Biological Engineering,Hezhou University,Hezhou 542899,China)

机构地区：[1]贺州学院食品科学与工程技术研究院,广西贺州542899 [2]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《中国果菜》2020年第6期52-57,共6页China Fruit & Vegetable

基　　金：广西果蔬保鲜和深加工研究人才小高地科研项目(2016GXGSXGD01);广西高校中青年教师基础能力提升项目(2018KY0553);贺州市创新驱动发展专项(贺科创PT1907006)。

摘　　要：为了改善山楂果脯的口感、延长其保质期,本文以大果山楂为原料,采用微波渗糖技术,以感观评分为指标,研究低糖大果山楂果脯的加工工艺条件,并对产品的理化指标和微生物指标进行测定。结果表明,微波渗糖加工低糖大果山楂果脯的最佳工艺条件为糖液质量浓度45%,糖煮时间25 min,微波功率140 W,微波时间20 min,在该条件下得到的低糖大果山楂果脯感官评分为88.3分,产品颜色鲜亮,果脯饱满,酸甜适宜;且产品经理化指标和微生物指标检测,结果均符合果脯国家标准的相关规定。In or der to improve the taste and prolong the shelf-life of preserved hawthorn,Malus domeri(Bois)Chev.was used as raw material,the processing conditions of low sugar preserved hawthorn were studied by microwave sugar infiltration technology with sensory evaluation as the index,and the physicochemical index and microbial index of the product were determined.The results showed that the optimal technological conditions were as follows:sugar mass concentration 45%,blanching time 25 min,microwave power 140 W and microwave time 20 min.Under these conditions,the sensory score of low-sugar preserved Malus domeri(Bois)Chev.was 88.3.The product was bright and plump,moderately sweet and sour.The physicochemical and microbiological indexes of the product are in line with the relevant provisions of the national standard of preserved fruit.

关 键 词：大果山楂 低糖果脯 微波渗糖 感官品质 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]