仁用杏果脯加工工艺研究

Research on the processing technology of kernel apricot pulp

为更好地提高仁用杏果肉利用率,本试验选用仁用杏‘超仁’果肉为果脯加工原材料,研究仁用杏明矾溶液浓度、糖煮时间、柠檬酸溶液浓度和烘烤时间(60℃)对果脯加工的影响,以感官评价为指标,通过正交试验,分析仁用杏果脯在试验条件下的最佳加工工艺。结果表明,糖煮时间10 min,在60℃下烘烤7 h,加入0.30%明矾溶液进行硬化处理,加入0.4%柠檬酸溶液浓度保持酸甜度为该试验条件下仁用杏果脯加工最佳工艺。该工艺下所得仁用杏果脯产品酸甜可口,口感较佳。

In order to better improve the utilization rate of Kernel apricot pulp,this experiment selected the‘super kernel'pulp of kernel apricot as the raw material for processing preserved fruit.The effects of Alum solution concentration,sugar boiling time,citric acid solution concentration,and baking time(60 ℃) were studied.Sensory evaluation was used as an indicator,and the optimal processing technology of kernel apricot pulp under experimental conditions was analyzed through orthogonal experiments.The results showed that the optimal process for processing preserved apricot kernels under the experimental conditions was sugar boiling time of 10 minutes,baking at 60 ℃ for 7hours,adding 0.30% alum solution for hardening treatment,and adding 0.4% citric acid solution to maintain acidity and sweetness.The resulting preserved apricot kernels were sour,sweet,palatable,and had a better taste.