菠萝果肉脯生产工艺的研究及优化分析  

Research and Optimization Analysis of Production Technology of Preserved Pineapple Pulp

作　　者：朱艳华 刘畅 ZHU Yanhua;LIU Chang(School of Life Engineering,Shenyang Institute of Technology,Shenyang 113122;Fushun Dufengxuan Gushen Biotechnology Co.,Ltd.,Shenyang 113122)

机构地区：[1]沈阳工学院生命工程学院,沈阳113122 [2]抚顺独凤轩骨神生物技术股份有限公司,沈阳113122

出　　处：《食品工业》2024年第5期29-31,共3页The Food Industry

摘　　要：采用市面常见的菠萝为试验原料,对菠萝果肉脯的关键生产工艺节点如硬化、渗糖、干燥等步骤的重要影响因素进行定量分析,结果表明,硬化剂取CaCl2浓度0.4%,渗糖真空度取75 kPa/30 min,糖浓度50%,浸糖时间14 h,糖煮时间10 h,柠檬酸含量0.2%,烘干取60℃/10 h为菠萝果肉脯的最佳工艺路线。试验对菠萝产品深加工提供理论依据及试验数据,提高菠萝果脯的产品品质。Using pineapple commonly used in the market as test material, the important factors affecting the key production process nodes such as hardening, saccharation and drying of pineapple pulp were quantitatively analyzed. The results showed that the concentration of CaCl_2 was 0.4% with hardener, 75 kPa/30 min with saccharation vacuum, the sugar concentration was 50%, and the sugar immersion time was 10 h. The optimum process for pineapple pulp was boiling time 14 h, citric acid content 0.2% and drying at 60 ℃/10 h. The experiment provides theoretical basis and test data for deep processing of pineapple products, and improves the product quality of pineapple preserved fruit.

关 键 词：菠萝 果肉脯 工艺流程 渗糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]