【作者】 冯毅楠； 马青雯； 王祥； 文森； 张海兵； 和劲松； 和绍禹；

【Author】 Yinan Feng;Qingwen Ma;Xiang Wang;Sen Wen;Haibing Zhang;Jinsong He;Shaoyu He;Yunnan Agricultural University;Yunnan Normal University;Yunnan Tianhui Apiculture Technology Co.,Ltd;

【机构】 云南农业大学； 云南师范大学； 云南天卉蜂业科技有限公司；

【摘要】 本研究以云南昭通地区的小草坝乌天麻为原料、洋槐蜂蜜为配料,以感官评分为指标,探究不同漂烫温度、漂烫时间、硬化时间、渗糖浓度对蜜饯品质的影响;并在37℃和47℃条件下,以时间、感官评分、菌落总数、大肠菌群、霉菌、水分、总糖、总酸含量预测产品的保质期。结果显示,当漂烫温度为85℃、漂烫时间为15 min、硬化时间为2 h、三次渗糖浓度为25%、30%、35%时,产品品质最好。在加速破坏性实验中,当保存温度为37℃和47℃时,产品的预测保质期分别为102 d和78 d,经过模型验证该蜜饯在常温条件下保质期为227 d。该研究为天麻的精深加工提供了理论依据。更多还原

【Abstract】 In this study,based on sensory score as the index,the effect of different blanching temperature,blanching time,hardening time,and sugar concentration on the quality of preserved fruit was investigated.This preserved fruit was made by Xiaocaoba Gastrodia elata in Zhaotong,Yunnan province,and the locust honey.At 37℃ and 47℃,the shelf life of the product was predicted by time,sensory score,total bacterial count,coliform,mold,moisture,total sugar and total acid content.The results showed that when the blanching temperature was 85℃,the blanching time was 15 min,the hardening time was 2 h,and the concentration of three times of sugar infiltration was 25%,30%,35%,the product quality was the best.In the accelerated destructive experiment,when the storage temperature is 37℃ and 47℃,the predicted shelf life of the product is 102 days and 78 days,respectively.The shelf life of the candied fruit is227 days under normal temperature conditions.This study provides a theoretical basis for the processing of Gastrodia elata.更多还原