低糖山楂果脯的加工工艺
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摘要
以山楂为原料系统地研究了制作低糖果脯的加工工艺,包括填充剂的组配和填充、真空渗糖、防腐保藏等。最佳工艺技术及参数为:果坯热烫100℃、2 min;填充0.5％琼脂+0.5％CMC、煮沸5 min、浸渍30 min;真空渗糖糖液浓度50％、真空度0.06Mpa、抽真空时间15min、充气时间45～60 min;防腐保藏防腐裹包膜液0.01乳酸链球菌+0.1％鹿蹄草浸液+0.5％茶多酚、复合食品袋抽空包装、35～40 kGyCo~(60)射线辐照。
The processing technology of hawthorn preserves with low sugar content was re-
searched systematically. The whole process mainly included the ingredients forming, filling, sugar
penetrating in vacuum, roasting, preserving, and so on. The optimal parameters were that the scald-
ing at 100℃ for 2 min, bulk filling with 5‰ agar and 0.5% CMC, boiling time for 5 min and steep-
ing for 30min; sugar being penetrated under 0.06MPa in vacuum, applying vacuum for 15 min, ap-
plying air filling for 45 ～ 60min and the sugar concentration being controlled at 50%. The parameters
for preservation were that the wrapping film fluid contained 0.01% streptococcus lactic + 0.1% pyrola
soaking fluid + 0.5% tea polypheol. The packaging was laminated food bag with vacuum treatment
and 3.5 ～ 4.0 kGy Co~(60) ray radiation.
The processing technology of hawthorn preserves with low sugar content was re-
searched systematically. The whole process mainly included the ingredients forming, filling, sugar
penetrating in vacuum, roasting, preserving, and so on. The optimal parameters were that the scald-
ing at 100℃ for 2 min, bulk filling with 5‰ agar and 0.5% CMC, boiling time for 5 min and steep-
ing for 30min; sugar being penetrated under 0.06MPa in vacuum, applying vacuum for 15 min, ap-
plying air filling for 45 ～ 60min and the sugar concentration being controlled at 50%. The parameters
for preservation were that the wrapping film fluid contained 0.01% streptococcus lactic + 0.1% pyrola
soaking fluid + 0.5% tea polypheol. The packaging was laminated food bag with vacuum treatment
and 3.5 ～ 4.0 kGy Co~(60) ray radiation.
引文
1 李基洪,陈奇.果脯蜜饯生产工艺与配方[M].北京:中国轻工业出版社,2001． 272
2 张中义,张福平.果蔬加工实用技术[M].天津:天津科学技术出版社,1997． 135～136
3 刘敏,郝中宁.水果蔬菜贮藏加工技术方法大全[M].北京:地震出版社,1993． 150
4 陈学平.果蔬产品加工工艺学[M].北京:中国农业出版社,1995． 134～152
5 黄民,琼脂、羧甲基纤维素粘性的研究及应用[J].食品科学,1993(8) :20～23
6 刘邻渭.可食性甲基纤维素膜的制作及性质研究[J].食品工业科技,1995,(5) :7～9
7 郭卫强.果脯生产新工艺-介绍国内外果脯生产技术[J].食品工业科技,1986,(5) :23～26
8 Bizri J N, Walem I A. Citric acid and antimicrobial affect microbiological stability and quality of tomato juice [J]. J Food Sci, 1994, 59(1) :131～134
9 Vaughn S F, Spencer G F. Antifungal activity of natural compounds against thiabendazok-resistant fusarium sambucinum strains[J]. J Agri Food Chem. 1994,42(1) : 200～203
2 张中义,张福平.果蔬加工实用技术[M].天津:天津科学技术出版社,1997． 135～136
3 刘敏,郝中宁.水果蔬菜贮藏加工技术方法大全[M].北京:地震出版社,1993． 150
4 陈学平.果蔬产品加工工艺学[M].北京:中国农业出版社,1995． 134～152
5 黄民,琼脂、羧甲基纤维素粘性的研究及应用[J].食品科学,1993(8) :20～23
6 刘邻渭.可食性甲基纤维素膜的制作及性质研究[J].食品工业科技,1995,(5) :7～9
7 郭卫强.果脯生产新工艺-介绍国内外果脯生产技术[J].食品工业科技,1986,(5) :23～26
8 Bizri J N, Walem I A. Citric acid and antimicrobial affect microbiological stability and quality of tomato juice [J]. J Food Sci, 1994, 59(1) :131～134
9 Vaughn S F, Spencer G F. Antifungal activity of natural compounds against thiabendazok-resistant fusarium sambucinum strains[J]. J Agri Food Chem. 1994,42(1) : 200～203
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