[目的]研究微波渗糖工艺对圣女果果脯品质的影响。[方法]比较了传统煮制和微波渗糖2种工艺对圣女果果脯品质的影响,并通过正交试验寻求硬化及微波渗糖工艺的最优组合。[结果]在微波30 m in和浸糖30 m in条件下,微波渗糖果脯的含糖量和干燥率比传统煮制的分别提高34.32%和26.90%;渗糖1 h内,微波渗糖果脯含糖量高出传统渗糖0.6~1.8倍;在360 W、渗糖10 m in、间隔冷却10 m in、渗糖3次的微波渗糖条件下,其果脯形态保持最好,果坯渗糖量达32.42%,比传统煮制的高34.47%~79.12%;微波30 m in,果坯渗糖量约为32.00%。由正交试验得出的硬化及微波渗糖工艺最优组合为:δ-葡萄糖酸内酯浓度4.00%,硬化时间5 h,微波渗糖25m in,可得到饱满完整、甜酸适宜和颜色鲜艳的圣女果果脯。[结论]微波渗糖工艺可提高圣女果果脯的渗透率及饱满度。
【英文摘要】
[Objective] The study aimed to research the effect of permeating sugar permeability technique by microwave on quality of preserved small tomato.[Method] The effects of 2 sugar permeability techniques by microwave and by traditional cooking were compared and the optimum combination for hardening treatment and sugar permeability technique by microwaves was screened through orthogonal experiment.[Result] Under the condition of microwaves for 30 min and dipping sugar for 30 min,the sugar content and drying rate...
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