摘要
采用单因素和L16(45)正交试验研究诸因素对桑葚果脯生产工艺的影响,通过产品感官品质来确定最佳的工艺条件。结果表明,使用0.8%柠檬酸溶液护色2h,1%氯化钙溶液硬化6h,采用40%糖液浸糖24h、煮制2min、渗糖6h的糖制工艺,50～55℃热风干燥10～12h。根据此工艺生产的桑椹果脯呈紫黑色、发亮,软硬均匀、酸甜可口。
This experiment optimized some factors on processing technology for preserved mulberry by single factors and Ll6 （45） orthogonal experiment, and the best formulation selected out through sensory evaluation.Resuh indicated： 0.8% citric acid with color protection 2 hours,1% calcium chloride hardening 6 hours,and then soaked in 40% sugar solution for 24 hours,cooking 2 minutes,infiltrated 6 hours,after that with 50-55℃ hot air drying 10-12 hours.Accorded to the production process of preserved fruit of mulberry were purple black, shiny, soft and uniform, sweet and sour.
出处
《人参研究》
2013年第3期24-27,共4页
Ginseng Research
基金
通化师范学院自然科学科研项目[201272]
关键词
桑葚
果脯
生产工艺
mulberry
preserved fruit
processing technology
