龙滩珍珠李冻干果片加工工艺  

Processing Technology of the ’Longtan’ Pearl Plum Freeze-Dried Piece

作　　者：黄展文 李明娟[1,2] 游向荣 张雅媛[1,2] 王颖 周葵[1,2] HUANG Zhanwen;LI Mingjuan;YOU Xiangrong;ZHANG Yayuan;WANG Ying;ZHOU Kui(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007;Flower Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007)

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007 [3]广西农业科学院花卉研究所,南宁530007

出　　处：《食品工业》2022年第1期70-75,共6页The Food Industry

基　　金：广西重点研发计划项目(桂科AB18221070,桂科AB20159041)。

摘　　要：以龙滩珍珠李为原料,采用真空冷冻干燥技术加工冻干果片,对其加工过程中的复配护色、酶解条件、助干剂配方、造型厚度和干燥时间等关键加工工艺条件进行研究。结果表明:龙滩珍珠李冻干果片最佳复合护色剂配方为0.10%D-异抗坏血酸钠、0.01%柠檬酸、0.08%维生素C;最优酶解条件为果胶酶用量0.04%、酶解温度50℃、酶解时间60 min、造型厚度1.5~2.0 mm;在添加10%麦芽糊精和1.0%β-环糊精,干燥8 h等条件下,可制得色泽玫红亮丽、口感酥脆的龙滩珍珠李冻干果片。Taking ’Longtan’ pearl plum as the test material to process into freeze-dried piece,the key processing conditions of compound color fixing,enzymolysis,drying adjuvant additive formula,shape thickness and drying time were studied.The results showed that the optimum condition of compound color fixing was 0.10% D-sodium erythorbate,0.01% citric acid and 0.08% VC.The optimum enzymolysis condition was pectinase of 0.04%,temperature of 50 ℃,processing time of 60 min and thickness of 1.5-2.0 mm;Maltodextrin dosage was 10% and β-cyclodextrin dosage was 1.0%;Dtying time was 8 h.Under this condition,the ’Longtan’ pearl plum freeze-dried piece was rose-bright beautiful color and crisp taste.

关 键 词：龙滩珍珠李 冻干果片 加工工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]