低糖番石榴果脯的加工工艺

Research on Low-Sugar Preserved Guava Processing Technology Research

以番石榴为原料,探索低糖番石榴果脯的加工工艺,并重点研究护色、糖制过程对低糖番石榴果脯品质的影响,选出较佳的工艺条件。结果表明,采用0.1%抗坏血酸进行护色,放入95℃热水中烫漂3 min;在含量为25%蔗糖,20%葡萄糖,0.3%柠檬酸,0.6%明胶的溶液中,反复两次在40℃、0.085 MPa真空环境下渗糖20 min,再常压浸糖4 h。干燥后可制得具有番石榴独特芬芳香味的低糖果脯。

Using the guava as the raw material,explored the processing condition of preserved fruit of guava.The text also focused on researching the influence on the quality of preserved fruit of guava,such as color-preserving,sugar-making and then suitably chose the better processing condition.The results showed that used 0.1 % ascorbic acid to protect color,blanched in 95 degrees celsius hot water for 3 min.In the content of 25 % sucrose,20 % glucose,0.3 % citric acid and 0.6 % gelatin solution,repeated twice sugar-dipping for 20 min on the 40 ℃,0.085 MPa environment,and sugar-dipping 4 h on atmospheric.After drying could obtain with unique fragrance of low-sugar preserved fruit.