荸荠果脯的加工工艺研究

Processing Technology of Chufa Preserves

为荸荠果脯加工提供理论依据,针对荸荠果脯传统生产工艺存在的不足,对荸荠果脯生产工艺进行研究。结果表明:荸荠果脯加工工艺为清洗去芽→热烫2min→-40℃冻12h→冻干6h→解冻→40%蔗糖沸液中糖煮4min→浸糖8h→60%蔗糖、0.05%柠檬酸、0.5%CMC-Na沸液煮4min,浸糖10h→沥干→50℃热风烘干10h。该工艺可制作出外观完整、口感脆嫩、风味独特且含糖量适宜的新型荸荠果脯产品。

To provide references for processing of Chufa preserves, in allusion to the deficiency of traditional production process, a study on production technology of Chufa preserves was conducted. Results： The processing technology of Chufa preserves was as follows, cleaning and removing buds→heating 2 min→frozen at -40 ℃ for 12 h→frozen-drying for 6 h→unfreezing→boiling in 40% sugar solution for 4 min→sugar immersing 8 h→boiling in mixed solution with 60% sugar, 0.05% citric acid, 0.5% CMC-Na for 4 min,sugar immersing 10 h→draining→50 ℃ hot wind drying for 10 h. The new-type Chufa preserves production processed with this technology was of complete shape, crispy taste, special flavor and appropriate sugar content.