洋槐蜜天麻蜜饯的工艺研究和保质期预测

Study on the Technology and Shelf Life Prediction of gastrodia elata Preserved Fruit made by Acacia Honey

该研究以云南昭通地区的小草坝乌天麻为原料、洋槐蜂蜜为配料,以感官评分为指标,探究不同漂烫温度、漂烫时间、硬化时间、渗糖浓度对蜜饯品质的影响;并在37℃和47℃条件下,以时间、感官评分、菌落总数、大肠菌群、霉菌、水分、总糖、总酸含量预测产品的保质期。结果显示,当漂烫温度为85℃、漂烫时间为15min、硬化时间为2h、三次渗糖浓度为25%、30%、35%时,产品品质最好。在加速破坏性实验中,当保存温度为37℃和47℃时,产品的预测保质期分别为102d和78d,经过模型验证该蜜饯在常温条件下保质期为227d。该研究为天麻的精深加工提供了理论依据。

In this study,h based on sensory score as theindex,the effect of different blanching temperature,blanching time,hardening time,and sugar concentration on the quality of preserved fruit was investigated.This preserved fruit was made by Xiaocaoba Gastrodia elata in Zhaotong,Yunnan provincea,nd the locust honey.At 37℃and 47℃,the shelf life of the product was predicted by time,sensory score,total bacterial count,coliform,mold,nmoisture,total sugar andttotal acid content.The results showed that whennthe blanching temperature was 85℃,the blanching time was 15 min,the hardening time was 2 h,and the concentration of three times of sugar infiltration was 25%,30%,35%,the product quality was thebest.Inthe accelerated destructive experiment,when the storage temperature is 37°℃and 47℃,the predicted shelf life of the product is 102 days and 78 days,respectively.The shelf life of the candied fruit is 227 days under normal temperature conditions.This study provides a theoretical basis for the processing of Gastrodia elata.