摘要
本研究以野生酸浆果实为主要原料,通过单因素试验和正交试验筛选出野生酸浆果脯的加工工艺,即:糖液质量分数50%、糖渍时间24 h、烘干温度60℃、烘干时间12 h。并对影响酸浆果脯品质的护色、烫漂、硬化、糖渍和干燥等关键工艺技术进行了研究,结果表明,护色、烫漂和硬化是酸浆果脯生产的必要工序,糖渍和干燥则是控制成品含糖量及影响产品品质的关键因素。
Using Physalis alkekengi L. as the main material and based on single factor and orthogonal experiments, the best production conditions of preserved Physalis were optimized as sugar concentration of 50%, sugar-dipping lime of 2411, drying temperature of 60℃and drying time of 12 h. The effects of color-protecting, blanching, hardening, sugar-dipping and drying on the process technology of preserved Physalis were studied. The results showed that color-protecting, blanching and hardening were necessary. Sugar-dipping and drying were the most important processes, by which the sugar content and the quality of products were affected.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第12期1763-1765,1754,共4页
Modern Food Science and Technology
关键词
酸浆果脯
糖渍
加工工艺
产品品质
preserved Physalis
sugar-dipping
processing technology
quality of products
