微波渗糖加工低糖橙皮果脯的工艺研究

The Study on Microwave Technology of Sugar Permeability in Making Low Sugar Orange Peel Preserved Fruit

以橙皮为主要原料,采用微波渗糖技术对低糖橙皮果脯的加工工艺进行研究。做正交试验,研究橙皮脱苦去涩和低糖橙皮果脯的最佳配方,确定最佳的微波处理工艺参数。试验结果表明,将橙皮在4%的混合盐溶液中预煮30min,捞出,漂洗,投入清水中浸泡4h,脱苦除涩效果较好,并能较好地保持橙皮的风味。对除涩后的橙皮选用40%的混合糖液(以白砂糖与葡萄糖质量比7:3配制),并添加0.2%柠檬酸、0.7%食盐及0.4% CMC-Na,在功率320W下微波处理50min,可生产出色泽透明,饱满,有光泽,酸甜适口,柑橘风味浓郁的果脯。

Using orange peel as main material,the low sugar orange peel preserved fruit processing craft with sugar permeability of microwave technology was studied in this paper.Using the orthogonal experiment,the best formula for debitterize and deastringency of the orange peel and produce low sugar preserved fruit were studied.The best processing parameter of microwave to get the optimal results was determined.The results indicated that the best method of debitterized and deastringency was：firstly boiling the orange peel in 4% mix salt solution for 30 min,secondly bailing out and rinsing the orange peel,finally investing them into the cure water to soak for 4 h.By this way the orange peel escaped bitter and astringency perfectly and maintained orange peel flavor.The results also showed that the best formula of sugar fluid were as follows：40% mix sugar liquid（white sugar accounts for70% and glucose accounts for 30%）,0.2% citric acid,0.7% table salt,as well as 0.4% CMC-Na.After microwave power 320 W for 50 min,a preserved fruit rich in citrus fruits flavor was produced.Those preserved fruit had not only transparent and luster,but also sweet and sour suit taste.