籽用南瓜蜜饯加工工艺研究

The Processing Technology of Seeding Pumpkin Candied Fruit

以甘肃合水县产的籽用南瓜为试材 ,就低糖和高糖蜜饯的主要加工工艺进行了研究。结果表明 ,0 .2 %的 Ca Cl2 和 0 .3 %的 Na HSO3对果肉护色硬化 4h,可保持原料的天然色泽和增加原料的耐煮性 ;第一次糖煮时适宜的糖液浓度为 3 0 % ,第二次糖煮时糖液中添加 0 .3 %的琼脂和 0 .2 %的 CMC-Na,可提高产品的饱满度 ;用 0 .2 %的海藻酸钠溶液处理蜜饯 ,可增加制品的光亮度 ;为改善风味 ,甘草汁应在第三次糖煮时加入 ;5 5℃烘烤蜜饯 ,产品的色泽、质地较好 ;

The main process technology of the low sugar and the high sugar seeding pumpkin candied fruit was prepared. Dealing pumpkin strips with 0.2% CaCl\-2 and 0.3% NaHSO\-3 in 4 h can protect color and increase cooking property. The sugar concentration at the first time candling is 30%,0.3% agar and 0.2% carboxymethyl cellulose Na can increases the satiation degree, 0.2% alga acid natrium can increase the brightness. Adding licorice root to juice can improve the products flavor at the third time. The best baking temperature is 55℃.