摘要
运用单因素试验对所选因素进行水平确定,结果表明,选取白砂糖添加量40%,50%,60%;柠檬酸添加量0.1%,0.2%,0.3%;糖渍时间16,20,24 h;烘干时间6,7,8 h做五因素三水平的正交试验来确定制作滇藏杜英果脯的最佳配方。正交试验结果表明,滇藏杜英果脯制作的最佳工艺条件为白砂糖添加量50%,柠檬酸添加量0.2%,糖渍时间24 h,烘干时间6 h。
Single factor test was used to determine the levels of selected factors.The results showed that the optimal formula for preparing Dianzang Tuying preserved fruit was determined by orthogonal experiment with five factors and three levels,including 40%,50%,60%white sugar;0.1%,0.2%,0.3%citric acid;16,20,24 h sugar making time;6,7,8 h drying time.The orthogonal experiment results showed that the processing conditions of saccharification of Dianzang Tuying preserved fruit were white sugar 50%,citric acid 0.2%,sugar making time 24 h,drying time 6 h.
作者
田素梅
施忠芬
TIAN Sumei;SHI Zhongfen(Dehong Teachers College,Mangshi,Yunnan 678400,China;Yunnan Agricultural Vocational and Technical College,Kunming,Yunnan 650212,China)
出处
《农产品加工》
2024年第19期34-36,共3页
Farm Products Processing
基金
云南省教育厅科学研究基金项目(2019J1003)。
关键词
滇藏杜英
果脯制作
加工工艺
Dianzang Tuying
dried fruit production
processing technology
