摘要
以猕猴桃鲜果为原料,研究猕猴桃速食果片加工工艺,并对影响其品质的鲜果硬度、真空渗糖液配比及微波杀菌工艺条件进行探讨。研究结果表明,猕猴桃鲜果硬度控制为10.0kg/cm2,易于去皮、切片处理;真空渗糖液的最佳配比为猕猴桃果浆15%、果葡糖浆42%、苹果酸1.6%、果胶3‰,产品甜酸可口;采用微波频率2450MHz、微波输出功率850W、灭菌时间50s的微波杀菌条件,可使成品达商业无菌要求。
In this work,the processing technique of the instant slice of Chinese gooseberry was studied.The effects of fruit rigidity,vacuum sugar-infiltration liquor mixture ratio and sterilization condition by microwave on the quality of the instant slice of Chinese gooseberry were discussed.The study results showed that the fruit was easily peeled and sliced when the fruit rigidity was controlled at 10.0 kg/cm-2.The optimal formula of vacuum sugar-infiltration liquor was as follows：15 % of the Chinese gooseberry pulps,42 % of fructose syrup,1.6 % of malic acid and 3‰ of pectin.Under this formula,the products taste sweet-sour and delicious.Sterilization by microwave under microwave frequencies of 2450 MHz and microwave output power 850 W for 50 s will enable the product to meet the requirements of commercial sterility.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期391-393,共3页
Food Science
关键词
猕猴桃
速食果片
微波杀菌
加工工艺
Chinese gooseberry
instant slice of fruit
microwave sterilization
processing technology
