| 甘薯柑橘复合果脯加工工艺研究 |
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| 引用本文： | 祝美云,魏征,邵建峰,张建威,赵光辉.甘薯柑橘复合果脯加工工艺研究[J].河南农业大学学报,2009,43(3). |
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| 作者姓名： | 祝美云 魏征 邵建峰 张建威 赵光辉 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 基金项目： | 河南农业大学食品科学技术学院资助项目 |
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| 摘 要： | 以甘薯为主要原料,添加适量的柑橘、赋形剂及其他辅料制作甘暑柑橘复合果脯,通过单因素和正交试验对相关工艺参数进行优化.结果表明.甘薯去皮切块后采用质量分数0.3%的Vc和0.6%柠檬酸复合护色其BD值最低,护色效果显著;赋形剂采用质量分数1.5%的卡拉胶、3%的明胶和1.5%的琼脂复配有利于成型;复合果脯配方为柑橘甘薯浆液比1:1.8,糖液质量分数20%,柠檬酸质量分数0.1%品质最佳;混合后采用3段式非鼓风干燥5～8 h后切块,真空包装.
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| 关 键 词： | 甘薯 柑橘 复合果脯 赋形剂 干燥工艺 |
Research on processing technology of composite preserved citrus and sweet potato |
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| ZHU Mei-yun,WEI Zheng,SHAO Jian-feng,ZHANG Jian-wei,ZHAO Guang-hui.Research on processing technology of composite preserved citrus and sweet potato[J].Journal of Henan Agricultural University,2009,43(3). |
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| Authors: | ZHU Mei-yun WEI Zheng SHAO Jian-feng ZHANG Jian-wei ZHAO Guang-hui |
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| Institution: | College of Food Science and Technology;Henan Agricultural University;Zhengzhou 450002;China |
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| Abstract: | Using sweet potato as raw material,adding appropriate amount of citrus,excipient and other accessorial materials to manufacture citrus preserved fruit and single factor and orthogonal test are performed to optimize the related technological parameter.Rusult indicated: soaking with quality score 0.3% Vc and 0.6% citric acid BD value down to the lowest and the color effect is remarkable;excipient with 1.5% Kara rubber,3% gelatin and 1.5% agar-agar is conducive to molding; formula of composite candied fruit: c... |
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| Keywords: | sweet potato citrus composite candied fruit excipient drying technology |
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