圣女果渗透脱水试验研究

Experimental of Osmotic Dehydration of Cherry Tomato

以食盐与蔗糖溶液作为渗透液,通过单因素试验分析了食盐与蔗糖溶液的浓度、渗透时间、渗透温度等因素对圣女果渗透脱水的影响,并通过正交试验设计,分析了渗透脱水与糖煮工艺等因素对圣女果脯品质的影响。探索圣女果加工过程中的渗透脱水规律,研究圣女果脯的最佳生产工艺。结果表明:在50℃下用含5%食盐和25%蔗糖的渗透溶液渗透3h后,再在60℃下用60%的糖液煮制10min为最佳工艺组合。该研究为圣女果脯今后的工业化生产提供了理论依据。

The influences of different factors on the osmotic dehydration efficiency of cherry tomatoes were investigated by the single factor experiment,which were the density of salt solution and sucrose solution,osmotic dehydration time and temperature;the influences of penetration dehydration and sugar-soaking process on candied cherry tomato were tested by the orthogonal experiment.To discover the principle of osmotic dehydration during the process of candied cherry tomato,and to get the optimum condition of the processing.The results showed that the optimum condition was osmotic dehydration at 50℃ in 5% salt and 25% sucrose solution for 3 h,and boiled at 60℃ in 60% sucrose solution for 10 min.These results may provide the theoretical basis for the industrial production of candied cherry tomato.