枸杞干果脱硫方法及其感官控制

Removing the Sulfur Dioxide in Medlar Nuts and its Sense of Control Methods

SO2残留量严重超标一直是制约枸杞干果加工的一大瓶颈。枸杞干果脱硫不但使干果符合GB 2760—2007食品添加用卫生标准的要求,而且要保证一定的感官质量。试验了几种脱硫方法,结果表明,在20℃,pH值2的酸性环境中漂洗1 min,然后在真空干燥相中40℃烘干能取得较理想的除硫效果。过氧化氢虽然也能氧化除硫,但不能确保干果处理后的食用安全。

Sulfur dioxide residue severely overweight is always one big bottleneck of Medlar nuts processing.Medlar nuts desulfurization not only make dried fruit with GB 2760-2007 for addition to food hygiene standards requirement,but also guarantee a certain sensory quality.This article experimentes with several desulfurization method desulphurization,the test results show that at 20 ℃,pH 2 of the acidic environment of the rinsing 1 min,then the vacuum drying phase 40 ℃ dried to obtain ideal sulfur removal effect.Hydrogen peroxide may also be oxidized sulfur removal,but cannot ensure the dried fruit food safety after treatment.