果脯中SO2残留量与硫处理方法相关性的研究

果脯生产过程中进行硫处理,能改善成品的色泽,防止褐变。本试验结果表明:果脯经硫处理,成品和糖液中SO_2残留量受亚硫酸盐使用浓度、使用方法、处理时间、原料种类及制作工艺等诸因素的影响。采用0.2％亚酸酸氢钠溶液浸泡果坯8h,或1％亚硫酸氢钠溶液浸泡果坯2h的硫处理方法,可使果脯中SO_2残留量保持在国家标准规定的允许范围内,并对保持和改善果脯色泽,提高产品质量有较好的效果。

A Contemporary Study on Relativity Between Remannent of SO_2 in Candied Fruits and Suphuring Method

With the method of sulphuring fruits in the process of candied fruits, the colour and lustre of products was improved and the browning of fruits prevented. The results showed that the candied fruits and the remanent of SO_2 in the sugur solution were both sbject to the effect of various factors such as the concentration of sulphite, the use of it and the treating hours with it besides the defferent fruit and its processing technology. The remanent of SO_2 in the solution was controlled under the index or limit permitted by the standard stipulatation of state. The better way to improve the colour and lustre of products and raise the quality of them is to soak the semifinished products in the solution of 0.2% sulphite for 8 hours or 1% sulphite for two hours. From the above mentioned, it can be claimed that the application of this method is sure to have a remarkable consequence and is worth spreading.