改善白果果脯品质的工艺研究

Study on Processing Technics to Improve Ginkgo Preserved Fruit’s Quality

本文研究了白果果脯加工过程中的工艺条件,主要在前处理和渗糖时,利用不同的糖液浓度、pH值和温度条件改善白果果脯的品质。结果表明:采取糖液初始浓度30%,在pH=8的碱性条件115℃下高温高压煮制20分钟,然后保持60℃,按每5小时升高糖液浓度10%的梯度渗糖,最终渗糖浓度为50%。该工艺能达到良好的渗糖效果,可改善果脯过硬的口感,令白果果脯软而带韧,达到提高白果果脯品质的目的。

This paper studied how to produce better quality of ginkgo preserved fruit with an improved processing technics, mainly studying the pre-treatment and sugar seeping. The results showed that the optimal processing technology was： pretreated with original concentration of sugar 30%, boiling 20 minutes under 115℃ and pH 8.Then keeping temperature in 60℃ to seep sugar, Sugar concentration should get a 10% increase every 5 hours until the concentration reached 50% at last. This processing technics can produce high quality ginkgo preserved fruit, which tastes not rigid but soft and some kind tenacious.