加热—真空渗透法生产优质杨梅脯的工艺研究
作 者：
莫开菊
单 位：
湖北民族学院
关键词：
杨梅脯;花青素;增稠剂;加热—真空渗透;加工工艺
摘 要：
试验采用加热—真空渗透法研究了生产优质杨梅脯加工工艺,结果表明:调整糖液的pH值为3.6～4.0,将糖液和果实共同加热至80℃,维持10min,结合真空渗透法加工杨梅脯,当糖液浓度提高到70%时,添加增稠剂。可有效地增加糖液渗透速度,显著地缩短了加工周期(常温下一次循环周期只需4h),保护了杨梅脯的色泽和防止了杨梅脯的不良发酵,避免了化学防腐剂的使用。在70%的糖液中加入0.5%的琼酯或者0.5%、1.0%的明胶,能有效地控制烘干过程中产品开裂,保持其粘糯的口感和柔软的质地。而1%的明胶还具有优化杨梅脯色泽的作用,由通常的黑红色变为明亮的宝石红。
译 名：
加热—真空渗透法生产优质杨梅脯的工艺研究
关键词：
candy of red bayberry;anthocyanidin;thickening agent;heating-vacuun osmosing;processing
摘 要：
The technology of producing the superior candied red bayberry fruit by heating-vacuum osmosing method wasstudied in this paper.The result demonstrated that if the pH of syrup was adjusted to 3.6～4.0, then, syrup and fruit were heatedtogether until 80℃, and kept 10 minutes under this temperature,followed by vacuum osmosing method to process the candiedred bayberry fruit. Then, the thickening agent was added to it when the concentration of syrup was raised to 70% .It could increasethe osmosing speed of syrup, markedly shortened the process period (only four-hour was needed in one circulation period underthe common temperature), protect the color of the candied red banberry fruit and stop it from mal-fermentating. And the use ofchemical antiseptic was avoided . If the agar (0.5%) or gelation (0.5%,1.0%) was added to the syrup (70%), this could effectivelycontrol the split of the product during the stoving and keep its sticky mouth fed and soft quality. The gelation(1%) could perfectthe color and lustre of the candied red bayberry fruit and make the color change from the dark to bright.
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杨梅酒渣制杨梅脯加工工艺的研究 [陈根洪, 周志] 中国林副特产 2005 (3) 50-52
