蓝莓果脯加工工艺参数优化

Optimization of Processing Parameters of the Preserved Fruit of Blueberry

为探索蓝莓果脯加工的最佳工艺,以蓝莓果实为主要材料,研制外形美观、风味独特并具有一定保健功能的蓝莓果干。通过正交试验得到最佳工艺参数为:前烘干时间4小时,糖水比1.2:1,后烘干时间4小时。按该工艺研制的蓝莓果干颗粒饱满,形态完整均一,色泽明亮,甜度适中,有嚼劲,有少许果香。

In order to explore the optimum processing technique of preserved fruit, blueberry was used as the major ingredient, and the preserved fruit was developed with character of beautiful appearance, unique flavor, and with healthy function. The optimal technique character of the orthogonal experiments was 4 hours of pre drying time, 1.2:1 of sucrose in water ratio, and 4 hours of post drying time. Under the optimal condition, the product was developed with uniform appearance, well form and unique flavor, which was sweet, chewy and fruity.