火龙果低糖果脯的加工工艺

The producing techniques study on hylocereus undutus low sugar fruit chip

火龙果脯加工的关键技术是护色、硬化、脱痒喉味、真空渗糖和烘干。实验表明 ,用 0 .5 %VC+0 .5 %柠檬酸护色、0 .3%生石灰 +1.0 %明矾硬化、1.0 %柠檬酸 +0 .5 %食盐在5 0℃下脱痒喉味 2 0min、在真空度 0 .0 86～ 0 .0 89MPa下渗糖 2 5～ 30min、5 5～ 70℃下烘干 16～ 2 0h制作的火龙果脯 ,酸甜适口、色泽自然、透明饱满、质量优良。

The key techniques of producing hyl ocereus undutus chip were colo r protecting, rigidification, depuckerying,vacuum penetrated-sugar, drying, etc . The experiments showed that, treated with vitamin C (0.5%) and citric acid (0. 5%) in the color protecting, calces (0.3%) and alum (1.0%) in the rig idification, depuckeried with citric acid (1.0%) and NaCl (0.5%) in the 50℃ i n 20 min ,penetrated-sugar with vacuum of 0.086～0.089 MPa in 25～30 min and drying under 55～70 ℃ for 16～20 h, the hylocereus undutus chi ps were of good taste, fine color, crystal looking, and high quality.