不同工艺条件对沿河沙子空心李果脯品质的影响

Effect of Different Processing Conditions on Quality of Yanhe Prunus salicina Lindl.cv ‘Shazikongxinli’ Preserved Fruit

以沿河沙子空心李为原料,探讨漂烫温度、漂烫时间、干燥温度、干燥时间、干燥方式、渗糖方式、食盐添加量对沿河沙子空心李果脯品质的影响。结果表明,漂烫温度为85℃、漂烫时间为3 min、干燥温度为60℃、干燥时间为35 h、常压热风干燥、超声波渗糖、食盐添加量为2.5%,沿河沙子空心李果脯呈棕褐色,色泽均匀,组织结构饱满,空心李果香味明显,口感细腻,含糖量较低,果脯品质最佳。

The effects of blanching temperature,blanching time,drying temperature,drying time,drying method,sugar infiltration method and salt content on quality of Yanhe Prunus salicina Lindl.cv’Shazikongxinli’preserved fruit were studied. The results showed that blanching temperature 85 ℃,blanching time 3 min,drying temperature 60 ℃,drying time 35 h,atmospheric hot air drying,ultrasonic sugar infiltration,salt content 2.5 %. Yanhe Prunus salicina Lindl. cv‘Shazikongxinli’preserved fruit were brown,uniform in color,full in structure,with obvious fragrance,delicate taste,low sugar content and the best quality.