“龙滩”珍珠李低糖果脯加工工艺
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摘要
以"龙滩"珍珠李为试材,采用正交实验设计方法,对硬化剂浓度、护色剂配方、护色时间、甜味剂浓度、填充剂配方、糖煮时间和超声波渗糖等关键加工工艺条件进行了优化确定,为延长珍珠李供应期,提升附加值提供参考依据。结果表明:"龙滩"珍珠李低糖果脯最佳加工工艺条件为0.4%CaCl_2、0.20%D-异抗坏血酸钠、0.30%抗坏血酸、0.15%L-半胱氨酸盐酸盐混合溶液中硬化护色3h;50%甜味剂(白砂糖∶葡萄糖粉=4∶1)、0.20%瓜尔胶、0.10%黄原胶、0.25%CMC-Na的混合液中糖煮20min;再经超声功率300W、料液比1∶1g·g~(-1)、超声4h。在此条件下,可制得形态饱满、色泽均匀、酸甜适度、软硬适中的"龙滩"珍珠李低糖果脯。
Taking ‘Longtan'pearl plum as the test material on optimization of the key processing conditions of hardening concentration,color fixing formula and time,sweetener concentration,filler formula,sugar boiling time and ultrasonic osmotic sugar by orthogonal test design method were tested,to provide reference for prolonging period of supply and evaluating its additional value.The results showed that the optimum conditions of hardening and color fixing were 0.4% CaCl_2,0.20%D-sodium erythorbate,0.30% ascorbic acid and 0.15% L-cysteine hydrochloride,the time was 3 hours.The sweetener(sucrose∶glucose=4∶1)was 50%,guar gum was 0.20%,xanthan gum was0.10%,CMC-Na was 0.25%,sugar boiling time was 20 minutes.The optimum condition of ultrasonic process were ultrasonic power 300 W,liquid-solid ratio 1∶1g·g~(-1),the time was 4hours.Under these conditions the low-sugar‘Longtan'pearl plum preserved fruit were full appearance,uniform color,moderate sour-sweet and soft-hardness taste.
Taking ‘Longtan'pearl plum as the test material on optimization of the key processing conditions of hardening concentration,color fixing formula and time,sweetener concentration,filler formula,sugar boiling time and ultrasonic osmotic sugar by orthogonal test design method were tested,to provide reference for prolonging period of supply and evaluating its additional value.The results showed that the optimum conditions of hardening and color fixing were 0.4% CaCl_2,0.20%D-sodium erythorbate,0.30% ascorbic acid and 0.15% L-cysteine hydrochloride,the time was 3 hours.The sweetener(sucrose∶glucose=4∶1)was 50%,guar gum was 0.20%,xanthan gum was0.10%,CMC-Na was 0.25%,sugar boiling time was 20 minutes.The optimum condition of ultrasonic process were ultrasonic power 300 W,liquid-solid ratio 1∶1g·g~(-1),the time was 4hours.Under these conditions the low-sugar‘Longtan'pearl plum preserved fruit were full appearance,uniform color,moderate sour-sweet and soft-hardness taste.
引文
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[16]冯媛媛,李雪丹,桑亚新,等.微波渗糖技术加工低糖欧李果脯[J].食品科技,2015,40(7):103-109.
[17]程双,胡文忠,马跃,等.鲜切果蔬酶促褐变机理及控制研究进展[J].食品与机械,2009,25(4):173-176.
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[2]管恩魁,韦海燕,范明忠,等.珍珠李在广西天峨的表现及栽培技术[J].中国南方果树,2008,37(1):73-74.
[3]陈香玲,韦发才,李标,等.晚熟李新品种“龙滩”珍珠李[J].果农之友,2009(9):7.
[4]陈香玲,韦发才,李标,等.晚熟李新品种“龙滩”珍珠李的选育[J].果树学报,2010,27(1):152-153.
[5]段泽境.“龙滩”珍珠李种植与管理[J].南方农业,2014,8(15):27-29.
[6]韦发才,郭昌永,马玉玲.“龙滩”珍珠李产业发展现状及对策[J].南方园艺,2015,26(5):32-33.
[7]郭淼.低糖果脯的起源、现状及加工前景[J].江苏调味副食品,2004,21(2):30-31.
[8]于新.果脯蜜饯加工技术[M].北京:化学工业出版社,2013:73-84.
[9]白仕君.无硫低糖杏脯加工工艺[J].农产品加工,2005(7):34-35.
[10]周宇.低糖果脯的研究进展与前景展望[J].食品界,2017(9):42-43.
[11]罗树灿,李远志,张翠丽.黄皮果脯贮藏特性研究[C].2016年广东省食品学会年会论文集,2016:169-173.
[12]中华人民共和国国家质量监督检验检疫总局,中华人民共和国标准化管理委员会.GB/T 10782-2006蜜饯通则[S].北京:中国标准出版社,2006.
[13]盛金凤,李丽,孙健,等.不同渗糖方式对芒果果脯品质及组织细胞的影响[J].现代食品科技,2014,30(6):202-206.
[14]茅林春,吴涛,方雪花.氯化钙和热处理对鲜切南瓜的保鲜作用[J].中国食品学报,2007,7(1):115-118.
[15]周家华,兰彦平,姚砚武,等.欧李无硫低糖果脯的加工工艺研究[J].食品科技,2007(6):151-153.
[16]冯媛媛,李雪丹,桑亚新,等.微波渗糖技术加工低糖欧李果脯[J].食品科技,2015,40(7):103-109.
[17]程双,胡文忠,马跃,等.鲜切果蔬酶促褐变机理及控制研究进展[J].食品与机械,2009,25(4):173-176.
[18]卢塞红,王春晖,彭运祥,等.L-半胱氨酸和氯化钙在金针菇保鲜上的应用[J].中国食用菌,2010,29(5):52-54.