荸荠果脯的加工工艺研究
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摘要
为荸荠果脯加工提供理论依据,针对荸荠果脯传统生产工艺存在的不足,对荸荠果脯生产工艺进行研究。结果表明:荸荠果脯加工工艺为清洗去芽→热烫2min→-40℃冻12h→冻干6h→解冻→40%蔗糖沸液中糖煮4min→浸糖8h→60%蔗糖、0.05%柠檬酸、0.5%CMC-Na沸液煮4min,浸糖10h→沥干→50℃热风烘干10h。该工艺可制作出外观完整、口感脆嫩、风味独特且含糖量适宜的新型荸荠果脯产品。
To provide references for processing of Chufa preserves,in allusion to the deficiency of traditional production process,a study on production technology of Chufa preserves was conducted.Results:The processing technology of Chufa preserves was as follows,cleaning and removing buds→heating 2 min→frozen at-40 ℃ for 12 h→frozen-drying for 6 h→unfreezing→boiling in 40% sugar solution for 4 min→sugar immersing 8 h→boiling in mixed solution with 60% sugar,0.05% citric acid,0.5% CMC-Na for 4 min,sugar immersing 10 h→draining→50℃ hot wind drying for 10 h.The new-type Chufa preserves production processed with this technology was of complete shape,crispy taste,special flavor and appropriate sugar content.
To provide references for processing of Chufa preserves,in allusion to the deficiency of traditional production process,a study on production technology of Chufa preserves was conducted.Results:The processing technology of Chufa preserves was as follows,cleaning and removing buds→heating 2 min→frozen at-40 ℃ for 12 h→frozen-drying for 6 h→unfreezing→boiling in 40% sugar solution for 4 min→sugar immersing 8 h→boiling in mixed solution with 60% sugar,0.05% citric acid,0.5% CMC-Na for 4 min,sugar immersing 10 h→draining→50℃ hot wind drying for 10 h.The new-type Chufa preserves production processed with this technology was of complete shape,crispy taste,special flavor and appropriate sugar content.
引文
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[3]刘芳,郑育声,尹学琼,等.灰叶马尾藻多糖的提取及其生物活性[J].食品科学,2013,34(3):93-96.
[4]唐健波,肖雄,杨娟,等.响应面优化超声辅助提取刺梨多糖工艺研究[J].天然产物研究与开发,2015,27(2):314-320.
[5]简少芬,张少平,潘换花.沙糖橘·西番莲·荸荠复合果蔬汁饮料的配方工艺研究[J].安徽农业科学,2017,45(7):70-72.
[6]刘航,杨明,平志豪,等.多菌种混合发酵制备活菌型荸荠汁的关键技术[J].现代食品,2017(22):121-128.
[7]朱春,付瑞平,毕艳红,等.荸荠梨复合饮料的加工工艺及稳定性的研究[J].包装与食品机械,2017,35(4):24-29.
[8]王海,屠康,静玮,等.罐制过程中荸荠质构变化及其与淀粉特性的关系[J].农业工程学报,2003,23(4):222-226.
[9]杨草.荸荠果脯加工技术[J].农村新技术,2013(9):32.