低糖地参果脯的微波渗糖工艺

Microwave-Assisted Sugar Permeation for Production of Low-Sugar Preserved Lycopus Lucidus Turcz

以地参为原材料,采用单因素试验研究烫漂时间、总糖醇添加量、微波渗糖功率和时间、干燥时间对低糖地参果脯的影响;以总糖醇添加量、微波渗糖功率和微波时间为试验因素,以含糖量、感官评价为指标,设计L_(9)(3^(4))正交试验,以优化低糖地参果脯的加工工艺。结果表明,低糖地参果脯的最佳配方工艺为烫漂时间2 min,总糖添加量35%,微波渗糖功率为40%,微波渗糖时间为40 min,干燥时间6 h,此条件下制得的果脯品质最佳。

In this experiment,single factor experiment was used to study the effects of blanching time,total sugar alcohol content,microwave sugar osmosis power and time,drying time with low-sugar Lycopus lucidus Turcz as the main raw material.Taking the amounts of added total sugar alcohol content,microwave osmosis power and microwave time as experimental factors,sugar content and sensory evaluation as indicators,L9(34)orthogonal experiments were designed to optimize the processing of low-sugar Lycopus lucidus Turcz fruits.The results showed that t the quality of the preserved fruits was the best under the following conditions:blanching time was 2 mins,amount of added sugar alcohol was 40%,microwave power was 30%,microwave time was 40 mins,and drying time was 6 h.