真空渗糖法加工低糖保健型圣女果果脯工艺的研究

Study on Processing Technological of Healthy Low-sugared Cherry Tomatoes by Vacuuming Sugar Infusion

以新鲜圣女果为原料,用异麦芽酮糖醇(又称益寿糖)代替传统白砂糖,并利用真空渗糖技术,加工低糖保健型圣女果果脯。同时,采用对比法研究不同类型替代糖、热烫及硬化工艺,并对柠檬酸添加量、益寿糖与白砂糖比例、真空渗糖温度以及真空渗糖时间等关键加工工艺进行了优化。结果表明,新鲜圣女果置于100℃条件下烫漂1 min后立刻冷却;3%δ-葡萄糖酸内酯为硬化剂浸泡2 h,渗糖液配方为益寿糖与白砂糖比例5∶5,并添加0.5%柠檬酸于渗糖液中;选用真空渗糖参数为真空渗糖时间30 min,真空度0.08 MPa,真空渗糖温度35℃,在此条件下所得圣女果果脯感官评价最好。

With fresh cherry tomatoes as raw materials, isomaltulose alcohol （isomalt） instead of the traditional sucrose, and vacuum sugar permeability technology to preserve fruit health cherry tomatoes. The experimental research on different types of alternative to sugar, blanching and hardening process using contrast method, and the amount of citric acid, isomalt and sucrose ratio, vacuum sugar infiltration temperature and vacuum sugar infiltration time processing key technology are optimized. The results show that chilled fresh cherry tomatoes 1 min after 100 ℃ blanching cooling; with hardening agent 3% glucono delta lactone soak for 2 h, infiltration sugar formula for isomalt sucrose ratio of 5 ： 5, and adding 0.5% citric acid on the infiltration sugar. Vacuum sugar permeability parameters are 30 min vacuum sugar infiltration time, 0.08 MPa vacuum, vacuum sugar infiltration temperature is 35 ℃, the best preserved sensory evaluation obtained.