农业科技与装备
農業科技與裝備
농업과기여장비
AGRICULTURAL SCIENCE & TECHNOLOGY AND EQUIPMENT
2014年
11期
43-45
,共3页
释迦凤梨%果脯%加工工艺%正交试验%单因素试验
釋迦鳳梨%果脯%加工工藝%正交試驗%單因素試驗
석가봉리%과포%가공공예%정교시험%단인소시험
custard apple%preserved fruit%producing technique%orthogonal experiment%single factor experiment
以释迦凤梨为原料，在不添加防腐剂的情况下，采用常温浸糖工艺制作释迦凤梨果脯，研究柠檬酸、氯化钙、食盐及干燥时间对产品感官品质的影响。通过单因素试验和正交试验得到的最优配方和工艺为：柠檬酸0．4％，氯化钙0．2％，食盐0．2％，干燥温度75℃，干燥时间7 h。采用此工艺制得的释迦凤梨果脯组织饱满，色泽纯净，软硬适中，酸甜可口。
以釋迦鳳梨為原料，在不添加防腐劑的情況下，採用常溫浸糖工藝製作釋迦鳳梨果脯，研究檸檬痠、氯化鈣、食鹽及榦燥時間對產品感官品質的影響。通過單因素試驗和正交試驗得到的最優配方和工藝為：檸檬痠0．4％，氯化鈣0．2％，食鹽0．2％，榦燥溫度75℃，榦燥時間7 h。採用此工藝製得的釋迦鳳梨果脯組織飽滿，色澤純淨，軟硬適中，痠甜可口。
이석가봉리위원료，재불첨가방부제적정황하，채용상온침당공예제작석가봉리과포，연구저몽산、록화개、식염급간조시간대산품감관품질적영향。통과단인소시험화정교시험득도적최우배방화공예위：저몽산0．4％，록화개0．2％，식염0．2％，간조온도75℃，간조시간7 h。채용차공예제득적석가봉리과포조직포만，색택순정，연경괄중，산첨가구。
The article expounds examinations for producing preserved fruit of custard apple. The group staff use custard apple as raw material, produce preserved fruit with using the technique of dipped sugar without adding preservative under ordinary temperature, and studies the influences of citric acid、CaCl2、NaCl and drying time to the sensory quality of the product. After single factor experiment and orthogonal experiment, the optimal formula and process are turned out as:citric acid 0.4%, CaCl2 0.2% , NaCl 0.2%, dying tempera-ture 75 ℃, drying time 7 h. After this treatment, the preserved fruit of custard apple is full flesh, pure color, moderate hardness and delicious.
