雪莲果鲜片加工技术

Study on the Processing Technology of Yacon Granulate Can

利用单因素实验和正交试验的方法,研究了雪莲果鲜片的配方及其加工过程中的护色工艺、杀菌条件对产品风味、质地及贮藏的影响,确定加工雪莲果鲜片的最佳工艺参数。实验结果:1)用0.001%的柠檬酸,0.1%的半胱氨酸和0.5%的VC进行护色效果最好;2)按0.1%的低聚果糖,0.2%的阿斯巴甜,0.05%的柠檬酸,0.25%的山梨酸钾,3%的蜂蜜,配比进行调配,灌液的口感最佳;3)采用温度90℃,12 min杀菌工艺效果最好。

Using single factor and orthogonal test method,the experiment ascertained optimal parameters of processing Yacon granulate can,through studied factors such as keeping color and sterilizing conditions,which influenced the flavour,texture and storage of the product.The result shows that protecting the color by 0.001 % citric acid,0.1 %cysteine and 0.5 % VC has the best effect;blending the solution of 0.1 % Fructo oligosaccharide,0.2 % Aspartame,0.05 % citric acid,0.25 % Potassium sorbate and 3 % honey as appropriate proportion has the best texture;sterilizing the yacon 12 minutes with 90 ℃ has the best result