雪莲果的护色及其糖制工艺优化

Research on the Yacon Color-protecting and the Optimization of Its Sugaring Procedure

[目的]优化雪莲果的护色硬化及糖制工艺。[方法]以贮藏6个月的雪莲果为原料,采用无硫护色硬化技术,通过正交试验优化雪莲果的护色硬化液配方及糖制工艺。[结果]雪莲果的护色硬化液最优配方为:氯化钠0.8%、柠檬酸1.0%、氯化钙1.0%、亚硫酸钠0.1%,烫漂4 min后的雪莲果果坯经此配方的护色硬化液处理后,色泽好,质地脆。雪莲果的糖制工艺条件为:经上述护色硬化处理后的雪莲果在蔗糖浓度为30%,柠檬酸用量为1.0%,羧甲基纤维素钠0.8%,浸糖温度为50℃,浸糖2 h。按此工艺制作的雪莲果脯色泽金黄,透明度好,表面光滑,脯体饱满,软硬适度,酸甜可口,具有雪莲果的清香味。其中蔗糖浓度、浸糖温度及浸糖时间是雪莲果脯糖制过程中的关键控制因子。[结论]该研究为雪莲果深加工过程中的护色硬化处理及开发利用提供了理论基础。

[Objective] The hardness of yacon color-fixing and its sugaring procedure were optimized.[Method] The yacon after 6 months′ storage being taken as raw material,the hardness technique of its color-fixing without sulfur was adopted and the formula of hardness agent and sugaring procedure were optimized through the orthogonal experiment.[Result] The results showed that： the optimal formula of the hardness of color-protecting was that NaCl2 was 0.8%;the citric acid,1.0%;CaCl2,1.0% and Na2SO3,0.1%,in which formula the yacon was with good color,crisp texture after its slices were blanched in boiling water for 4 minutes.and soaked for 2 hours by optimal solution protecting color hardening formula,The optimal sugarring process was as follows： the sucrose concentration was 30%;the citric acid,1.0%;CMC-Na,0.8%;the sugar-dipping temperature,50 ℃ and the time of sugar-soaking,2 hours,under which condition,the low-sugar preserved yacon fruit were golden color,transparency,smooth surface,full body,suitable softness and hardness,sweet and sour,with the special smell of yacon.The sucrose,sugar permeability temperature and time was key factor affecting the sensory evaluation of low-sugar preserved yacon fruit.[Conclusion] The primary results might provide the theoretic basis for the process color-fixing,hardening agent and exploitation of the deep processing of yacon.