玫瑰花风味桃子果脯加工工艺研究  

Study on Processing Technology of Rose Flavor Preserved Peach

作　　者：樊丹敏 杨志龙 和丽媛 FAN Danmin;YANG Zhilong;HE Liyuan(College of Applied Technology,Lijiang Teachers College,Lijiang 674199,China)

机构地区：[1]丽江师范高等专科学校应用技术学院,云南丽江674199

出　　处：《现代食品》2021年第11期104-107,共4页Modern Food

基　　金：云南省科技厅科技计划项目(2018FD101);云南省教育厅科学研究基金项目(2021J1151)。

摘　　要：本文以新鲜冬桃为主要原料,添加玫瑰花干粉复合糖渍,研究玫瑰花风味冬桃果脯的加工工艺。通过单因素试验、正交试验对玫瑰花添加量、白糖添加量、糖煮时间、糖渍时间等影响因素进行优化,确定了玫瑰花风味桃子果脯加工的最佳工艺。结果表明,最佳的加工工艺为切片厚度4~6 mm,在由氯化钙(0.1%)、柠檬酸(0.05%)和维生素C(0.05%)组成的护色、硬化液中处理1 h,玫瑰花添加量0.7%,白糖添加量50%,糖渍时间15 min,糖煮时间6 h的条件下,经过50℃烘烤18 h,所得到的玫瑰花风味桃子果脯呈紫红色,色泽艳丽,玫瑰味浓郁,滋味和气味俱佳。In this study,fresh winter peach was used as the main raw material,add rose powder and compound sugar,to study the processing technology of rose flavor preserved winter peach.The influencing factors that the amount of rose and sugar,sugar boiling time and sugar soaking time are optimized by single factor test and orthogonal test,to determined the best technology for rose flavor preserved peach.The results showed that the best processing technology was as follows:slice thickness 4~6 mm,adding 0.1% calcium chloride,0.05% citric acid and 0.05% VC to protect color and harden for 1 h,adding 0.7% rose,adding 50% sugar,and soaking time 10 min,under the condition of sugar boiling for 6 h and baking at 50℃ for 18 h,the rose flavor preserved peach show purple red,gorgeous color,rich rose flavor,and have the best taste and smell.

关 键 词：桃子 玫瑰花 果脯 工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]