半干无籽刺梨果片加工研究  

Study on processing of Rosa sterilis slice of intermediate moisture

作　　者：潘鹏举 李玉强 李冬平 杨玲 PAN Peng-ju;LI Yu-qiang;LI Dong-ping;YANG Ling(College of Life Science,Southwest Forestry University,Kunming650224,China;Key Laboratory for Forest Biotechnology in Universities of Yunnan Province,Southwest Forestry University,Kunming650224,China)

机构地区：[1]西南林业大学生命科学学院,昆明650224 [2]云南省高校林木生物技术重点实验室,昆明650224

出　　处：《湖北农业科学》2021年第13期110-113,118,共5页Hubei Agricultural Sciences

基　　金：云南省大学生创新创业训练计划项目(201810677020);云南省高校林木生物技术重点实验室(51700201)。

摘　　要：为了减少无籽刺梨(Rosa sterilis)果实采后的腐烂损失,又能获得高营养、原果风味浓的健康产品,试验以无籽刺梨鲜果为原料,采用微波干燥进行半干片制作。结果表明,无籽刺梨果块经烫漂90 s,再经微波间歇法干燥,可得到较为满意的半干片,含水量为21.58%,水活度为0.62;色泽金黄,软而紧实,具清新果香,维生素C含量为1664.25 mg/100 g。In order to reduce the decay loss of Rosa sterilis’fruits after harvest,and obtain healthy food with nutritional value and unique flavor,the fruit slices of intermediate moisture were developed.The experiment were carried out with the fresh fruits based on microwave drying technique.The results showed that the satisfactory fruit slices of intermediate moisture was made from cut pieces after blanching for 90 s and then dehydrating by microwave intermittent drying.Its water content is 21.58%and water activity is 0.62,golden color,soft and tightness,with fresh fragrance of Rosa sterilis,and its vitamin C content is 1664.25 mg/100 g.

关 键 词：无籽刺梨(Rosa sterilis) 半干片 微波干燥技术 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程] S661.9[轻工技术与工程—食品科学与工程]