佛手瓜果脯真空渗糖加工工艺研究

Technology Study on Vacuuming Sugar Infusion of Chayote Preserved Fruit

采用真空渗糖生产工艺加工低糖佛手果脯,对其相关工艺参数进行优化,以感官评定分数为指标,得出真空渗糖浓度、时间、温度以及渗糖真空度对佛手瓜果脯褐变程度均有较显著影响的结论。各因素影响大小顺序为:真空度>温度>浓度>时间;最佳的组合为:真空渗糖质量分数为70%,渗糖温度为90℃,渗糖时间为2.5h,渗糖真空度为0.07MPa。

This paper used the processing technology that the vacuum sugar infiltration produced the low sugar chayote preserved fruit, vacuum sugar infiltration related processing parameters was designed by L9（3）4 orthogonal experiment. The results indicated the density of vacuum sugar infiltration, the time, the temperature and the degree of vacuum had the remarkable influence to browning degree of chayote preserved fruit, with sensory evaluations score as index. Various factors influence size order for the degree of vacuum〉the temperature〉the density〉the time. The optimal combination was A 3B3C3D3, the density of vacuum sugar infihration was 70%, the temperature was 90 ℃, the time was 2.5 h, the degree of vacuum was 0.07 MPa.