Position: Home > Articles > Study on Processing Technology of Preserved Myrica rubra from Liquor Residue of the Myrica rubra
Forest By-Product and Speciality in China
2005
(3)
50-52
杨梅酒渣制杨梅脯加工工艺的研究
作 者：
陈根洪;周志
单 位：
湖北民族学院生物科学与技术学院
关键词：
杨梅酒渣;杨梅脯;渗糖
摘 要：
以杨梅酒渣为原料,在不添加防腐剂、色素的前提下采用良好的加工工艺研制出色、香、味俱佳的杨梅脯产品,并对其工艺技术条件进行了探讨,为杨梅的综合利用探索出新的途径。结果表明,将杨梅酒渣盐坯清洗浸泡3~4h后,用浓度1.5%的CaCl2溶液浸泡硬化1h,再用40%的糖液真空渗糖35min,接着浸糖12h,浸糖期间分3~4次加糖浓缩提高杨梅脯糖度至60%,浓缩结束后加入1.8%的柠檬酸调节酸度,最后在55~60℃温度下烘箱干燥12h,制得的杨梅脯产品风味口感均佳。
译 名：
Study on Processing Technology of Preserved Myrica rubra from Liquor Residue of the Myrica rubra
作 者：
Chen Gen hong ,Zhou Zhi (College of Bioscience and Technology, Hubei Institute for Nationalities,Enshi, 445000)
关键词：
the liquor residue of the Myrica rubra ; the Myrica rubra preserves; penetrates sugar
摘 要：
The experiment uses the liquor residue of the arbutus to study and produce good preserved arbutus by fine processing technology. Without add any antiseptic and pigment. At the same time, the experiment investigates the processing condition, give a new way for multipurpose use, and provide a suitable process and figures. The results showed that the liquor residue of the arbutus soak in 3～4h with water, then use 1.5% CaCl_2 to soak and indurate 1h, vacuum penetrate the sugar 35minutes with 40% in sugar, during penetrates sugar, add sugar for 3～4 times and reach 60%, and to soak with sugar 12h, add 1.8% lemon acid after the concentration, at last to toast 12h at 55～60℃ is the best parameter. The product is fine.
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