NFC三华李果浆加工工艺研究

Study on Processing Technology of NFC Sanhua Plum Pulp

三华李鲜果在压榨时褐变明显,试验采取不同的护色方式,对三华李浆的颜色和口感进行打分评价,从而获取色泽稳定、口感丰富、满足产品标准、工厂加工便捷的三华李原浆护色工艺。护色工艺测试不同处理方式(热烫、添加维生素C、添加柠檬酸、添加食用盐)及护色工艺节点对色泽的影响。结果发现:添加0.07%维生素C,或者0.02%维生素C+0.075%食用盐,可达到较好的护色效果;结合成本考虑,优先选择0.02%维生素C+0.075%食用盐方案进行护色;护色工艺节点方面,在压榨出浆后立即添加可达到较好的护色效果,也能较好实现车间规模化生产。

The fresh fruit of Sanhua plum turned brown obviously during pressing. Different color protection methods were adopted to evaluate the color and taste of Sanhua plum pulp, so as to obtain the color protection technology of Sanhua plum pulp with stable color, rich taste, satisfying product standards and convenient processing. The effects of hot treatment, adding vitamin C, citric acid, edible salt and different adding links on color were tested. The results showed that adding 0.07% vitamin C, or 0.02% vitamin C+0.075% edible salt, could achieve a better color protection effect. Considering the cost, 0.02% vitamin C+0.075% edible salt was preferred for color protection. In terms of the process node of color protection, adding immediately after pressing out the pulp could achieve a better color protection effect, and it could also achieve better workshop scale production.