桃金娘果脯制作工艺  

Study on processing technology of preserved fruit of myrtle

作　　者：王玉玲 杨松桃 蔡月琴 张朝坤 WANG Yuling;YANG Songtao;CAI Yueqin;ZHANG Chaokun(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou,Fujian,363000,China;Zhangzhou Institute of Agricultural Sciences,Zhangzhou,Fujian,363005,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]漳州市农业科学研究所,福建漳州363005

出　　处：《闽南师范大学学报（自然科学版）》2020年第4期56-61,共6页Journal of Minnan Normal University：Natural Science

基　　金：福建省科技厅农业引导性(重点)项目(2018N0057)。

摘　　要：以桃金娘新鲜果实为原料,对桃金娘果脯加工的硬化、脱涩、浸糖等工艺进行筛选,采用真空冷冻干燥法制作果脯.通过果脯口感、色泽、外观、质地等感官指标的测定,结合总糖、原花青素、维生素C、多酚的含量等理化指标的测定筛选最适合的条件.结果表明:硬化脱涩剂效果最好的为5%盐水+2%甘草汁混合液,脱涩12 h;浸糖效果最好的是60%葡萄糖,处理16 h,真空冷冻干燥30 h.此条件下加工得到的桃金娘果脯口感好、外观品质高,果实营养物质含量损失较少.By vacuum freeze-drying method,the processing technology of preserved fruit of myrtle was studied in this essay.The processing conditions,including hardening,deastringency,sugar-soaking were studied.The best conditions were choosed according to the sensory indicators including taste,color,appearance,texture,etc,combined with other physical and chemical indicators including total sugar,procyanidins,vitamin C,and polyphenol content.The results showed that the best hardening and deastringency scheme were 5% saline+2% liquorice juice,for 12 h;the best sugarsoaking concentration was 60% glucose,for 16 h,and vacuum freeze-drying time for 30 h.Under these conditions,the preserved fruit of myrtle had the best taste,highest appearance quality and the fruit’s nutrient contents were kept the most.

关 键 词：桃金娘果脯 硬化 脱涩 浸糖 真空冷冻干燥 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]