超声波渗糖加工圣女果果脯工艺研究

Research on Processing Technology of Preserved Cherry Tomato by Ultrasonic

以圣女果为原料,采用超声波辅助渗糖制作圣女果果脯。对影响圣女果果脯品质的烫漂、硬化、渗糖和煮制时间等关键工艺技术进行研究。结果表明:影响圣女果果脯品质的因素主次顺序是A>D>B>C,即增硬剂浓度>煮制时间>糖液浓度>超声波渗糖时间。圣女果果脯较优的工艺条件是:A3B3C1D2,即增硬剂浓度为0.9%,糖液浓度为40%,超声渗糖时间为15 min,煮制时间为2 h。

Cherry tomatoes were used as raw material. The ultrasonic assisted sugar permeability was used in the processing of the cherry tomatoes preserved fruit. The key technology （blanching, hardening, sugar permeability and boiling time） that affected the quality of preserved fruit were studied. The result showed that the primary and secondary order of factors that affected the quality of cherry tomatoes preserved fruit was A〉D〉B〉C, the hardening agent concentration was the most important, followed by heating time, sugar liquid concentration and the permeability sugar time. The optimum condition of the cherry tomatoes preserved fruit was A3B3CID2, hardening agent concentration was 0.9%, sugar liquid density was 40%, ultrasonic permeability sugar time was 15 min and boiling time was 2 h.