酸梅蜜饯糖液加工酸梅酱工艺

The Processing Technology of Sour Plum Sauce with the Remaining Sugar Solution of Candied Plums

酸梅蜜饯加工剩余的废糖液含有丰富的营养物质,处理不当不仅资源浪费还会造成环境的污染。试验以废糖液为主要原料,研制一款酸梅酱,通过优化试验探究酸梅酱最佳工艺。结果表明,料液比8︰10 (g/mL)、浓缩温度120℃、浓缩时间40 min时制得的酸梅酱感官品质较好。利用蜜饯废液制作酸梅酱,对果蔬加工副产物的综合利用具有重要意义。

The sugar solution remaining from the processing of candied plums is rich in nutrients. Improper handling not only wastes resources, but also causes environmental pollution. Waste sugar liquid was used as the main raw material to develop a sour plum sauce, and the optimal process of sour plum sauce was explored through optimization experiments. The results showed that the sensory quality of the sour plum sauce was better when the ratio of material to liquid was 8︰10(g/mL), the concentration temperature was 120 ℃, and the concentration time was 40 min. The use of candied fruit waste liquid to make sour plum sauce is of great significance to the comprehensive utilization of by-products of fruit and vegetable processing.