糖渍野木瓜鲜切片加工及保鲜工艺研究  

Processing and Preservation Technology of Fresh Slices of Candied Stauntonia Chinensis

作　　者：田密霞 彭丽[1,2] 张礼良 熊思国[1,2] 姜爱丽 TIAN Mixia;PENG Li;ZHANG Liliang;XIONG Siguo;JIANG Aili(College of Life Sciences,Dalian Minzu University,Liaoning Dalian 116600,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Liaoning Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]生物技术与资源利用教育部重点实验室,辽宁大连116600

出　　处：《包装工程》2024年第1期156-164,共9页Packaging Engineering

基　　金：中央高校基本科研业务费资助。

摘　　要：目的优化糖渍野木瓜的制作工艺和保鲜工艺参数,并评估其货架期。方法以糖液质量分数、超声糖渍时间、真空糖渍时间为因素,进行正交实验,筛选出糖渍野木瓜鲜切片的最佳制作工艺。在最佳糖渍工艺基础上,筛选糖渍野木瓜鲜切片的保鲜处理工艺参数。在糖液中添加纳他霉素和D-异抗坏血酸钠,真空包装后巴氏杀菌。根据筛选出的最佳工艺参数制作产品,并进行产品检验。结果糖渍野木瓜鲜切片最佳工艺参数:超声糖渍时间为60 min,真空糖渍时间为90 min,糖液质量分数为40%,纳他霉质量浓度为60 mg/L,D-异抗坏血酸钠质量浓度为200 mg/L,杀菌条件为70℃、30 min。结论该工艺生产出的糖渍野木瓜鲜切片相较于市售产品具有更高的安全性和更长的货架期。The work aims to optimize the production and preservation process parameters of Stauntonia chinensis and assess its shelf life.Orthogonal experiments were carried out to screen the optimal production process of fresh slices of candied stauntonia chinensis by taking sugar concentration,ultrasonic canning time and vacuum canning time as factors.The process parameters for the preservation treatment of fresh slices of candied stauntonia chinensis were screened out on the basis of an optimal candying process.Natamycin and sodium D-isoascorbic acid were added to the sugar solution,which was then vacuum packed and pasteurised.The product was prepared and tested according to the optimal process parameters.The optimal process parameters were:60 min ultrasonic maceration,90 min vacuum maceration,40%sugar concentration,60 mg/L natamycin,200 mg/L sodium D-isoascorbic acid and 30 min sterilization at 70°C.The fresh slices of candied stauntonia chinensis produced under this process have higher safety profile and longer shelf life than commer-cially available products.

关 键 词：野木瓜 糖渍工艺 保鲜处理 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]