【摘要】 以新鲜雪莲果为原料,经烫漂、护色、硬化、糖制及干燥等工艺研制低糖雪莲果果脯。采用对比实验与正交试验优化低糖雪莲果果脯加工工艺技术参数,结果表明:对厚约0.5cm的鲜切片进行沸水烫漂处理4min,并立即冷却;用1.0%食盐、0.5%柠檬酸、1.5%氯化钙配制的护色硬化液常温浸泡2h;在30%蔗糖、15%果葡糖浆、0.8%CMC-Na、0.4%柠檬酸的糖液中,于80℃条件下超声波辅助渗糖80min,然后再自然浸糖1h;采取50℃烘5h→65℃烘3h→50℃烘5h的低温慢速变温干燥工艺进行鼓风干燥;即得到色、香、味、形俱佳的低糖雪莲果果脯。更多还原

【Abstract】 Low-sugar preserved yacon fruit was processed from fresh yacon fruit through the following procedures: bleaching, color fixing, hardening, sugaring and drying. These procedures were optimized by comparative experiments or orthogonal array design. The optimal processing technology of low-sugar preserved yacon fruit was determined as follows: fresh yacon fruits were cut into slices of 0.5 cm thickness, and the slices were then bleached in boiling water for 4 min and immediately cooled; following color fixing and hardening by soaking for 2 h in a solution containing salt 1.0%, citric acid 0.5%, and calcium chloride 1.5%, sugaring with a 15% fructose syrup containing sucrose 30%, CMC-Na 0.8% and citric acid 0.4% was done at 80 ℃ in an ultrasonic field, followed by sugar-dipping for 2 h at room temperature; finally, variable low temperuture airblast drying was done in the following program of 50 ℃ for 5 h → 65 ℃ for 3 h→ 50 ℃ for 5 h. The finished product was good in color, flavor, taste and appearance.更多还原