低糖天冬蜜饯的工艺比较研究

Comparative Study on Technology of Low Sugar Asparagus Candied Fruit

以内江天冬为研究对象,采用果葡糖浆、木糖醇取代部分蔗糖,通过不同的预处理和渗糖工艺研究,筛选出较适宜的低糖天冬蜜饯工艺参数。结果表明,一段式去皮处理效果,冷冻处理>热烫去皮法>酶解去皮法>热碱去皮法;两段式去皮效果优于一段式,其工艺损耗相对降低。经90~150 min速冻处理的天冬原料,在pH=4.0、温度45℃、复合酶总量为0.4%(果胶酶∶纤维素酶=1∶2)、固液比为1∶3条件下酶解处理2 h,再沸水热烫5~10 min,其人工去皮相对容易,且对天冬品质影响甚微。微波渗糖略优于超声波和真空渗糖,其渗糖工艺条件为:渗糖液为20%蔗糖+15%果葡糖浆+5%功能性低聚糖、微波功率400 W、微波处理时间3 min、料液比1∶4,渗糖浸泡时间5 h,经干燥得到品质较好的低糖天冬蜜饯。

In this paper,we take Neijiang asparagus as the research object,we use high fructose corn syrup,xylitol to replace part of sucrose,through different pretreatment and infiltration liquid sugar process research,according to the process loss rate and comprehensive sensory score,screening out the more suitable production process parameters.Asparagus was frozen for 90~150 minutes or under the condition of pH=4.0,temperature 45℃,solid-liquid ratio of 1∶3,with 0.4% compound enzyme(pectinase∶cellulase=1∶2)for 2 hours,then put it in boiling water for 5~10 min,both of the twostage method are superior to the simple boiling water for peeling,and the quality of asparagus is little affected.Although using thermal-alkali method to peel is also work,it will affect the asparagus texture and quality with the processing time increasing.The microwave-assisted sugar osmosis conditions:20% sucrose+15% fructose syrup+5% functional oligosaccharides,microwave power 400 W,microwave time of 30 min,solid-liquid ratio 1∶4,sugar permeation time 5 h,the low sugar asparagus candied fruit with good quality was obtained by drying.