李胚凉果旋转动态渗糖工艺优化研究

Technological optimization for tumbling on sugar permeability of sugar preserved plum

研究将真空滚揉机应用到李胚渗糖工艺当中,通过对李胚旋转滚揉渗糖的正交试验结果进行直观分析和正交分析表明:影响渗糖的主次顺序依次为糖液浓度>真空度>旋转速度>料液比,且4个因素对渗糖效果影响极显著,其中真空度越大渗糖效果反而越差,而旋转速度、糖液浓度、料液比则与渗糖效果呈正相关,得到旋转渗糖的最佳工艺为:真空度0 MPa、旋转速度10 r/min、糖液浓度75%,料液比为3:1,且在该条件下得到的李胚凉果渗糖处理12 h后其总糖含量高达40.13%。

Study the application of vacuum tumbling technique on processing sugar preserved plum, orthogonal experiments was used to evaluate the influence of sugar solution concentration, rotation rates, vacuum degree and solid-liquid ratio on the total sugar content of sugar preserved plum. By orthogonal intuitive analysis and variance analysis, the results showed that the significance order of the factors affecting the speed of sugar infiltration was as follows： sugar solution concentration, rotation rates, vacuum degree, solid-liquid ratio, all showed extremely significant effect, the sugar permeability decreased with increasing the vacuum degree, but has significantly positive correlation with sugar solution concentration, rotation rates and solid-liquid ratio. The optimum sugar permeability conditions were 75% of sugar solution concentration, 10 r/min rotation rates, 3：1 of solid-liquid ratio and no vacuum degree, the content of total sugar of sugar preserved plum after processing 12 h by this technology is 65.22%.