【作者】 张璐；

【导师】 唐晓珍；

【作者基本信息】 山东农业大学 ， 食品工程（专业学位）， 2013， 硕士

【摘要】 近年来,随着人们生活水平的提高和食品工业的不断发展,人们对于健康食品的要求也愈来愈高。高糖果脯由于含糖量过高与今天人们对于食品低糖的要求不符,并且高糖制品对人身体健康不利,所以,研究开发低糖果脯是果脯行业中的热点。本研究以姜芽为材料,制作低糖姜脯为目的,对低糖姜脯加工过程中的热烫、硬化、护色、填充、超声波渗糖、干燥条件等工序的主要工艺参数做了考察,摸索了姜脯糖煮液澄清、脱色的方法,结果如下：1.通过对姜脯进行烫漂和加入适当比例护色液的方法来抑制褐变的发生。在烫漂温度为100℃,烫漂时间为5min,亚硫酸氢钠护色液最适配比为0.3%的亚硫酸氢钠、0.5%的氯化钠、0.3%的柠檬酸或者新型无硫护色液最佳配比为柠檬酸0.7%、抗坏血酸0.5%、植酸0.2%、氯化钠1.5%,可有效抑制姜脯褐变的发生。采用1%的CaCl2浸泡姜芽30min对姜脯进行硬化,产品的感官品质最好。2.选择羧甲基纤维素钠(0.3%)+海藻酸钠(0.2%)的填充剂组合,采用先填充后糖煮的填充方式制作的低糖姜脯,具有较好的保水性能和渗糖效果,可提高产品的饱满程度。3.确定了最佳超声波渗糖工艺条件为超声波温度60℃、功率360W、时间80min、料液比1：15。4.低糖姜脯最佳烘烤条件为烘烤温度60℃、时间5h。5.考察了普通包装、真空包装、添加防腐剂以及真空包装与防腐剂联用的保藏效果,其中0.3‰山梨酸钾结合真空包装对低糖姜脯的保藏效果最好。6.姜脯糖煮液澄清及脱色的最佳工艺条件为将姜脯糖煮液稀释到35%,加入0.5%的柠檬酸,0.05%的明胶,再加入0.2%的硅藻土,放置2h澄清；脱色温度为78.86℃、5%活性炭、脱色时间为35.17min,在此条件下糖煮液脱色率为45.1%。更多还原

【Abstract】 For years, with the improvement of living standard and the development of food industry, requirements of healthy food has become higher and higher. High sugar products has been gradually died out in the market because of its unhealthy property which is far from the real demand of people. Therefore the study of low sugar preserved fruit become a hot pints in present time.In this study, ginger bud was used to produce the low sugar preserved ginger. The main technological parameter in the production of low sugar preserved ginger was researched, including blanching, hardening, color protecting, filling, ultrasonic infiltration sugar and drying. Meanwhile the method of clarification and discoloration of sugar liquid was also studied. The results are as follows:1. In this study the method of blanching and color fixing solution was used to against browing. Blanching at temperature of 100℃ for 5 minutes, the optimal ratio of the mixed solvent consisting of sodium bisulfite is 0.3% sodium bisulfite,0.5% sodium chloride and 0.3% citric acid. The optimal ratio of the new mixed solvent consisting of non-sulfur antioxidants is citric acid 0.70%, ascorbic acid 0.50%, phytic acid 0.20% and sodium chloride 1.50%. CaCl2 is used to keep the shape of preserved ginger. The optimal condition is that ginger bud is soaked in the CaCl2 solution for 30 minutes. In this condition the product has good sensory quality.2. The useage of fillers can improve the size of product and reduce the level of sugar content. The combination can imporve the water retaining ability and sugar permeability effectively, in which sodium carboxymethyl cellulose (0.3%) and sodium alginate (0.2%) were combined. The process of saccharify is behind the filling.3. The best conditions of supersonic on sugar permeability was that 60 ℃ ultrasonic temperature,360W power,80 min ultrasonic time and 1:15 material liquid ratio.4. The best drying condition of low sugar preserved ginger is drying at 60 ℃ for 5 hours.5. In this study, the preservation effect of general packaging, vacuum packaging, adding preservative and the combination of vacuum packaging and preservative was also discussed, the results show that the best storage condition is the combination of 0.3%o potassium sorbate and vacuum packing.6. The best process conditions of clarification and discoloring of sugar liquid is that 35% diluted suger liquid,0.5% citric acid,0.05% gelatin and 0.2% diatomite, clarifying for 2h. Other conditions of discoloring is 78.86℃ destaining temperature,35.17 min destaining time and 5%.activated carbon. In this condition the decoloring rate of sugar liquid can achieve the rate of 45.1%.更多还原