低糖无硫茄子脯加工工艺研究

Study on the Processing Technology of Low Sugar Non-sulfur Eggplant Preserved

对茄子脯加工过程中的热烫、护色、硬化、浸糖工艺进行了研究。结果表明:采用100℃热烫4min;1%柠檬酸+0.2%V_c混合溶液护色20min;4%的δ-葡萄糖酸内酯硬化4h;糖液配制条件为采用50%的蜂蜜代替50%的蔗糖,同时添加0.3%的果胶,2.0%的NaCl溶液;采用50%的糖液常压渗糖20min,常温浸糖15h;在65℃下烘干约20h;烘干后回软24h的加工工艺,制作的茄脯含糖量低,质地较为饱满,色泽鲜亮,甜味柔和。

The research of the processing technology of low sugar non-sulfur eggplant candied and preserved fruit quality had been investigated, including hot floating, color protecting, hardening and sugar infiltrating. The results showed that the best processing conditions were .hot floating time was 4 rain, the temperature was 100℃; l%citric acid and 0. 2% Vc as color fixative; the processing time 20mint hardening by 4% glucono-delta-lactone for 4h; 50% of sugar replaced by honey, 0. 3% carboxymethycellulose and 0. 2% Sodium chloride solution added; 50% sugar at normal atmospheric pressure infiltrating for 20min and soaked for15h; dryly at 65℃ for 20h.