硬化工艺对圣女果脯品质的影响

[目的]确定圣女果果脯的烫漂工艺和硬化工艺条件。[方法]以新鲜圣女果为原料，选取葡萄糖酸内酯、CaCl2和Ca（OH）2为硬化剂，以感观评定为指标，筛选最优硬化剂，测定其浓度变化（1％、2％、3％、4％和5％）和时间变化（3、4、5和6h）对果坯硬度的影响。[结果]最佳烫漂工艺条件为：在90～100℃下不去皮烫漂，时间45～60s，Vc损失率为26．16％～51．81％；最佳硬化剂为蚤葡萄糖酸内酯，感官评定为8．53分，高于其他2种硬化剂13％－18％，硬化后果坯形态保持较好，果脯柔软，且无苦涩味；δ-葡萄糖酸内酯的最佳添加浓度为4％时，硬度比未硬化前增大62．50％；最佳硬化时间为5h时，硬度比未硬化前增大81．25％。[结论]该工艺研制出的圣女果果脯具有适宜的甜酸度，且外观较饱满，具有原果风味。

Effect of Hardening Process on Quality of Preserved Small Tomato

[Objective] The purpose was to confirm the process conditions of scalding and hardening for preserved small tomato.[Method] With fresh preserved small tomato as raw material,the glucono-delta-lactone(GDL) and CaCl2 and Ca(OH)2 were chosen as hardener,the organoleptic evaluation was taken as index to screen the best hardener,and the effects of its concn.change(1%,2%,3%,4% and 5%) and time variation(3,4,5 and 6h) on fruit hardness were determined.[Result] The optimal scalding process conditions were the scalding without peeling at 90-100 ℃ for 45-60 s and the Vc loss rate was 26.16%-51.81%.The best hardener was δ-GDL,and sensory evaluation was 8.53,13%-18% higher than other two hardeners,the fruit shape kept well after hardening,the preserved fruit was soft without bitter and astringent taste.When the optimal added concn.of δ-GDL was 4%, the hardening was more 62.50% than that prior un-hardening.When the best hardening time was 5h,the hardness was 81.25% more than that prior non-hardening.[Conclusion] The preserved small tomato made by this process had suitable sweet acidity and original fruit flavor with plump appearance.