真空糖制雪莲果的工艺优化

Vacuum Sugar Process System Optimization Yacon

以雪莲果块根为原料,研究了护色、热烫、硬化、糖浓度、果胶和柠檬酸的添加量、真空度、抽空时间、抽空温度、烘制温度等因素对果脯品质的影响。通过试验得到适宜的工艺条件为:柠檬酸护色液0.5%,热烫时间2 min,氯化钙硬化液0.3%,糖质量分数60%,果胶0.25%+柠檬酸0.2%,真空度0.06 MPa,抽空时间20 min,抽空温度60℃,并在60℃下烘制24 h。该工艺条件下制作的产品质量好。

Using the yacon root as the raw materials,the influence of the color protection,blanching,hardening,sugar concentration,pectin and citric acid to add volume,vacuum degree,vacuum time,vacuum temperature,and baked temperature on the quality of preserved fruit are studied.Through the test the optimum technology conditions are obtained as follows： citric acid 0.5% color,blanching time 2 min,hardening concentration of calcium chloride 0.3%,sugar concentration 60%,pectin 0.25% and citric acid 0.2%,vacuum degree 0.06 MPa,vacuum time 20 min,vacuum temperature 60 ℃,and under the condition of 60 ℃ baked 24 h.Under these technological conditions the product quality is better.