鹰嘴桃干制备工艺的研究  

Study on the Preparation Technology of Dried Olecranon Peaches

作　　者：谢洋洲 许达豪 刘艺涵 李卓颖 韩鹿 XIE Yangzhou;XU Dahao;LIU Yihan;LI Zhuoying;HAN Lu(Guangzhou College of Technology and Business,Foshan 528137,China)

机构地区：[1]广州工商学院,广东佛山528137

出　　处：《食品安全导刊》2024年第7期127-130,共4页China Food Safety Magazine

基　　金：广州工商学院冷链食品安全校企联合工作室,2023—2024年度广州工商学院大学生创新创业训练计划(XJ202313714169)。

摘　　要：本研究以鹰嘴桃为原料,对鹰嘴桃干的制备工艺进行了研究,开发了一种可以提高瑕疵果经济效益的果干制备工艺。结果表明,鹰嘴桃干最佳制备工艺为白砂糖添加量20%、柠檬酸添加量0.60%、烘干温度65~75℃、烘干时间13 h。此工艺制成的鹰嘴桃干色泽明亮均一,酸甜适中,有独特的风味。In this study,olecranon peach was used as raw material to study the preparation process of dried olecranon peach,and a preparation process of dried olecranon peach which could improve the economic benefit of defective fruit was developed.The results showed that the optimum preparation process of dried olecranon peaches was as follows:sugar addition 20%,citric acid addition 0.60%,drying temperature 65~75℃,drying time 13 h.The dried olecranon peaches made by this process has bright and uniform color,moderate acidity and sweetness,and a unique flavor.

关 键 词：鹰嘴桃干 单因素试验 正交试验 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]