参薯果脯加工工艺研究

Study on Processing Technology of Preserved Fruits from D.alata Linn

[目的]建立较优的参薯(Dioscorea alata Linn.)果脯加工工艺。[方法]以海南产参薯为原料,经混合护色液护色处理后,分别采用鼓风干燥、微波干燥和非鼓风与微波结合的3种不同干燥方法对护色预处理后的参薯果脯进行干燥处理,得出较优的参薯果脯的生产工艺。[结果]参薯切片3.0 cm×5.0 cm×(0.3～0.5)cm后采用含0.075%VC、0.300%柠檬酸、0.600%食盐的混合护色液护色4 h,再采用添加1.000%柠檬酸的转化糖液常压多次(40%～50%～60%～70%)浸糖12 h,最后在70℃非鼓风干燥条件下烘1 h,在60℃恒温条件下非鼓风干燥9～11 h,冷却后真空包装(0.08 MPa),可生产出品质优良的参薯果脯。[结论]该研究可为参薯的产业化及进一步开发利用提供理论依据。

[Object] To optimize the processing technology of preserved fruits from D.alata Linn.[Method] D.alata from Hainan was as test material and treated with compound color-preserving reagents,then dried by microwave method,blowing method and microwave –blowing method respectively.[Result]The optimum process for the production of high quality preserved fruit of D.alata was as follows：D.alata slice in the size of 3.0 cm×5.0 cm×（0.3~0.5）cm,which was treated with compound color-preserving reagent（0.075%VC,0.300% citric acid and 0.600% common salt） for 4 hours,and soaked in 1.000% citric acid invert sugar solution for 12 h,then blowing dried for 1 h at 70 ℃and for 9-11 h at 60 ℃,cooled down and vacuum packed（0.08 MPa）.[Conclusion] This study provides theoretical basis for the industrialized production and further development of D.alata.