低糖话梅工艺技术要点及参数研究

对影响低糖话梅品质的脱盐方法、干燥方式、烘干温度、烘干方法、白砂糖用量及甜味剂复配配方等关键工艺要点及工艺参数进行了研究。结果表明,梅坯脱盐用水量与梅坯重之比为1∶8,浸泡脱盐1h;梅坯经甘草料液浸渍后,采用热风间歇烘干法,即先在60℃下烘1.5h,而后间歇1h,再于50℃下烘2.5h;甘草料液的最佳甜味剂配比为:每100g梅坯中,加入白砂糖1.8g,甘草2g,AK糖0.45g,甜菊糖0.45g,三氯蔗糖0.05g。按此工艺技术制成的话梅含糖量在7%左右,味道纯正,营养丰富,并达到了降低甜味剂添加量的目的。

The effects of desalting, drying method, drying temperature, the way of drying, sucrose dosage and the prescription of sweeteners on the quality of low-sugar huamel were studied. Results showed that the water amount used for desalting was eight times more than the weight of plum, and the desalting time was 1 hour. After plums had been soaked in the liquorice extract, the plums were intermittently air dried, that was firstly dried for 1.5 hours at 60℃, then rested for 1 hour, at last dried for another 2.5 hours at 50℃. The best production prescription for liquorice in low sugar huamel was 2g/100g plum, sucrose 1.8g/ 100g plum, acesulfame -K 0.45g/100g plum, stevioside 0.45g/100g plum, and sucraose 0.05g/100g plum. The low sugar huamel made under the above condition contained about 7% and had right flavor and rich nutrition.