轻糖芦笋蜜饯的研制

Development of light sugar preserved asparagus fruit

利用新鲜芦笋为原料,进行轻糖芦笋蜜饯研制。通过试验,确定轻糖芦笋蜜饯的最佳生产工艺,并对成品的理化指标进行测定。试验结果表明,选用采摘24 h以内的新鲜芦笋,可不经预煮,采用二次浸糖工艺,第一次浸糖5 min,第二次浸糖10 min,65℃干燥结合太阳能烘干,此条件下产品含糖量在40%以下,品质较好。

Fresh asparagus was used as raw material to develop light sugar preserved asparagus fruit.The optimum production technology of light sugar preserved asparagus fruit was determined by experiments and the physicochemical indexes of the finished products were detected.The results showed that fresh asparagus picked within 24 h without pre-cooking was selected,and the second sugar soaking process was adopted.The first sugar soaking lasted 5 min,the second sugar soaking lasted 10 min,and the product was dried at 65℃combined with solar energy drying.Under this condition,the sugar content of the product was below 40%and the quality was good.