橘汁紫薯果脯的加工工艺

Processing Technology of Preserved Fruit of Orange Juice Purple Potato

以柑橘、紫薯为原料,在单因素试验的基础上进行正交试验,对影响橘汁紫薯果脯品质的糖煮、护色、硬化等关键条件进行研究.试验结果表明,糖煮时最佳糖液浓度为50%,糖煮时间为30 min;最佳橘汁浸泡浓度为25%;护色剂柠檬酸的最佳浓度为0.4%;硬化剂氯化钙的最佳浓度为0.4%.经过工艺优化不仅改善了紫薯的风味,提高了其营养品质,而且也解决了紫薯货架期短、不耐贮藏的特性.

In this experiment,taking the orange juice and purple potato as raw materials,single-factor and orthogonal experiments were employed to examine the effect of sugar boiling,color protecting,hardening and other key conditions affecting quality of preserved fruit of orange juice purple potato. Results showed that the optimal sugar concentration was 50% and the cooking time was 30 min; the best juice concentration for juice soaking was 25%; the optimal color fixative was citric acid of 0. 4%; the optimal content of calcium chloride,a hardening agent was 0. 4%. After process optimization,not only the flavor of purple potato and nutritional quality were improved,but also the characteristics of purple potato short shelf life and storage period were overcome.