包装与食品机械
包裝與食品機械
포장여식품궤계
PACKAGING AND FOOD MACHINERY
2013年
5期
15-18
,共4页
草莓脯%硬化%糖渍%干燥
草莓脯%硬化%糖漬%榦燥
초매포%경화%당지%간조
preserved strawberries%hardening%chowchow%drying
以草莓鲜果为原料，通过单因素试验及L9（33）正交试验对草莓脯生产工艺进行了优化。试验结果表明：硬化剂2％CaCl 2，料液比为1∶5，硬化时间为1 h；糖渍浓度60％，干燥温度55℃，干燥时间7h条件下得到的产品具有草莓脯特有的风味，口感良好，为最佳生产工艺条件。
以草莓鮮果為原料，通過單因素試驗及L9（33）正交試驗對草莓脯生產工藝進行瞭優化。試驗結果錶明：硬化劑2％CaCl 2，料液比為1∶5，硬化時間為1 h；糖漬濃度60％，榦燥溫度55℃，榦燥時間7h條件下得到的產品具有草莓脯特有的風味，口感良好，為最佳生產工藝條件。
이초매선과위원료，통과단인소시험급L9（33）정교시험대초매포생산공예진행료우화。시험결과표명：경화제2％CaCl 2，료액비위1∶5，경화시간위1 h；당지농도60％，간조온도55℃，간조시간7h조건하득도적산품구유초매포특유적풍미，구감량호，위최가생산공예조건。
Taking fresh strawberry as raw material , the processing technology of preserved strawberries was optimized on the basis of the single factor tests and L 9 (33 ) Orthogonal tests.The results showed that the optimal processing conditions were as follows:2%CaCl 2 as h ardening agent , solid-liquid ratio was 1∶5 and 1 h for hardening;sucrose solution 60%, dried for 7 h at 55℃.The productions had the special flavor of pre-served strawberries and the good tastes .
