| 低糖无硫莲藕果脯的加工工艺 |
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| 引用本文： | 张永清,吕慧芳.低糖无硫莲藕果脯的加工工艺[J].许昌学院学报,2014,33(5):74-78. |
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| 作者姓名： | 张永清 吕慧芳 |
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| 作者单位： | 许昌学院食品与生物工程学院,河南许昌,461000 |
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| 基金项目： | 2014年度许昌学院重点科研基金项目，2014年许昌市科技发展计划项目 |
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| 摘 要： | 以新鲜莲藕为原料,感官评分为标准,通过单因素试验和正交试验,确定了鲜切莲藕的最佳护色剂及其浓度.同时采用3次煮制糖渍技术,研究了硬化、预煮、糖液配比和干燥等条件对莲藕果脯品质的影响.结果表明：0.5％的食盐NaCl、0.3％的柠檬酸和0.2％的维生素C进行复合护色后,CaCl2最佳硬化浓度为1.5％,最佳预煮时间为9 min,最佳葡萄糖配比浓度为50％,55℃温度下干燥8h,最终可制得品质优良的低糖无硫莲藕果脯.
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| 关 键 词： | 低糖 无硫 莲藕 果脯 加工工艺 |
On The Processing Technology of Low-sugar Sulfur-free Preserved Lotus Root |
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| ZHANG Yong-qing,LV Hui-fang.On The Processing Technology of Low-sugar Sulfur-free Preserved Lotus Root[J].Journal of Xuchang University,2014,33(5):74-78. |
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| Authors: | ZHANG Yong-qing LV Hui-fang |
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| Institution: | ZHANG Yong-qing;LV Hui-fang;School of Food and Bioengineering,Xuchang University; |
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| Abstract: | This paper studies the process, such as color protecting, hardening and drying, in making lowsugar sulfur-free preserved lotus root. Results show that to make persevered lotus root of high quality, the optimal color fixative is 0.5% Nacl, 0.3% Citric acid and 0.2% Vitamin C, the optimal hardening concentration of CaCl2 is 1.5% , the optimal precooked time is 9 min, the optimal glucose concentration is 50% , and the optimal drying time is 8 hours at 55 ℃. |
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| Keywords: | low-sugar sulfur-free lotus root preserved fruit processing technology |
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