李子果脯制备工艺优化研究
目的 以云南产三华李为原料, 对李子果脯传统制备工艺进行优化研究。方法 以李子相关理化指标为依据, 通过对李子果脯制备关键工艺步骤如盐腌、脱盐、杀青、浸糖、烘干进行单因素试验研究以优化李子果脯各关键工艺步骤参数; 并以感官指标为依据, 通过正交试验对李子果脯传统制备工艺进行进一步的优化。结果 李子果脯制备的最优工艺条件为: 20%的食盐盐腌24 d, 每隔6 h更换清水脱盐36 h, 沸水杀青 3 min, 逐步提高糖度法浸糖8 d, 60 ℃烘干20 h。结论 经该优化工艺制得的李子果脯, 果实饱满, 果形完整, 口感酸甜适中, 表面光滑不粘手, 保存期长。
Objective To optimize the traditional preparation technology of preserved plum by using sanhua plum from Yunnan as raw material. Methods Based on the relevant physical and chemical indexes of plums, the key process steps of preparing preserved plums, such as salting, desalting, green removing, sugar-soaking, and drying, were carried out to optimize the parameters of the key process steps of preserved plums by single-factor test. And based on the sensory indicators, orthogonal test was used to optimize experimental conditions for the preserved plums traditional preparing method. Results The most optimal technological conditions for the preparation of preserved plum were: salting for 24 d by 20% salt, desalting for 36 h by replacing the water every 6 h, green removing for 3 min by boiling water, sugar-soaking for 8 d by gradually increasing sugar concentration method, and drying at 60 ℃ for 20 h. Conclusion The preserved plums prepared by this optimization process have full fruit, complete fruit shape, moderate sweet and sour taste, smooth surface, non-handsticky, and long shelf life.
标题：李子果脯制备工艺优化研究
英文标题：Study on the process optimization of preserved plum
作者：
马菲菲 云南省农业科学院农产品加工研究所
胡昕 云南省农业科学院农产品加工研究所
王瀚墨 云南省农业科学院农产品加工研究所
普绍东 云南楚雄圣谷食品有限公司
杨延昌 云南省农业科学院农产品加工研究所
李宏 云南省农业科学院农产品加工研究所
中文关键词:三华李,果脯,工艺优化,
英文关键词:Shanhua plum,preserved fruit,process optimization,
发表日期：2020-02-24
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