蓝莓果脯制备及工艺优化研究

Study on Preparation and Process Optimization of Preserved Blueberry

以蓝莓冻果(北陆)为原料,研究并优化蓝莓果脯制备过程中糖(液)料比(W/W)、Ca^2+添加(乳酸钙/氯化钙)、糖液浓度、干燥温度对蓝莓果脯制备的影响。结合正交试验确定制备的最佳工艺为:白砂糖溶液(含苹果酸/柠檬酸)浓度62%,乳酸钙浓度0.3%,糖料比2∶1,干燥温度50℃,此工艺制备蓝莓果脯质地软硬适中,口感酸甜适中,果型饱满圆润,色泽均匀,且得率较高,具有蓝莓特有风味。

In this experiment,the effects of sugar(solution)feed ratio(W/W),Ca^2+addition amount(C6H10CaO6/CaCl2),sugar concentration and drying temperature on the preparation of preserved blueberry fruit were studied and optimized using frozen blueberry(Northern Land).In combination with orthogonal test,the optimal preparation process was determined as follows:the sugar solution(containing malic acid/citric acid)concentration 62%,calcium lactate concentration 0.3%,sugar(solution)than 2∶1,drying temperature 50℃.In this process,the texture of the preserved blueberry was moderate,taste sweet and sour moderate,full in shape,even in color,and the preparation rate was high,and was rich in the characteristic flavor of blueberry.