哈密瓜果脯加工工艺研究  

Study on Processing Technology of Hami Melon Preserved Fruit

作　　者：夏雪杰 郑念念 张西英 张爱萍 刘江娜 XIA Xuejie;ZHENG Niannian;ZHANG Xiying;ZHANG Aiping;LIU Jiangna(Institute of Agricultural Science,the Sixth Division,Xinjiang Production and Construction Corps,Wujiaqu 831300,China)

机构地区：[1]新疆生产建设兵团第六师农业科学研究所,新疆五家渠831300

出　　处：《现代食品》2024年第13期88-91,共4页Modern Food

基　　金：第六师五家渠市科技计划项目(2204、2239)。

摘　　要：以新疆哈密瓜为原料,进行果脯加工单因素实验,通过感官评定,确定了哈密瓜果脯最优工艺参数:以0.2%的CaCl_2硬化处理20 min,漂烫3 min,以白砂糖为甜味剂,单次糖煮3 min,单次渗糖24 h,以1.5%的明胶为填充剂,65℃下烘烤10 h。该工艺下生产的哈密瓜果脯产品软硬适中、形态饱满,口感佳。Using Xinjiang Hami melon as raw material,the single factor experiment of processing Hami melon preserved fruit was carried out,and the optimal process parameters of Hami melon preserved fruit were determined through sensory evaluation.It was hardened with 0.2%CaCl2 for 20 min,blanched for 3 min,white granulated sugar was used as sweetener,boiled for 3 min with sugar for 24 h,and then roasted at 65℃for 10 h with 1.5%gelatin as filler.Hami melon preserved fruit products were produced by this process with moderate hardness,full shape and good taste.

关 键 词：哈密瓜 果脯 加工工艺 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]