沙子空心李果脯配方工艺优化

Formulation Process Optimization of ‘Shazikongxinli’Preserved Fruit

以沿河沙子空心李为原材料,通过选料、清洗、漂烫、硬化护色、切缝、腌制、干燥等工艺制成沙子空心李果脯,探讨食盐、柠檬酸、蜂蜜、冰糖等添加量对沙子空心李果脯的组织形态、口感、色泽等方面的影响。结果表明,沙子空心李果脯的最佳配方为食盐3.5%,柠檬酸2.5%,蜂蜜2.0%,冰糖1.0%。在此条件下,沙子空心李果脯呈棕褐色,色泽均匀,酸甜咸适中,空心李果香味明显,质地比较柔软,有嚼劲,组织形态饱满。

In the research,Yanhe Prunus salicina Lindl.cv′Shazikongxinli′as raw materials,through selecting,washing,blanching,hardening and color-protecting,slitting,curing,drying process was made′Shazikongxinli′preserved fruit.And discussesed salt content,citric acid content,honey content,rock sugar content on′Shazikongxinli′preserved fruit of organization form,texture,colour and lustre,etc.The results showed that the best formulation process of Prunus salicina Lindl.cv′Shazikongxinli′preserved fruit were salt content 3.5%,citric acid content 2.5%,honey content 2.0%,rock sugar content 1.0%.Under the condition of optimum formulation,Prunus salicina Lindl.cv′Shazikongxinli′preserved fruit were brown,colour and lustre was uniform,sweet and sour moderate salty,hollow vivianlulu clear fragrance,texture was soft,chewy,full morphology.