[1]黄永红,李桂云,徐守国,等.珍珠油杏无硫低糖杏脯加工工艺研究[J].北方园艺,2017,41(03):145-147.[doi:10.11937/bfyy.201703033]
　HUANG Yonghong,LI Guiyun,XU Shouguo,et al.Processing Technology of Sulphur-free Sugar-curing Candied Pearl Oil Apricot[J].Northern Horticulture,2017,41(03):145-147.[doi:10.11937/bfyy.201703033]
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珍珠油杏无硫低糖杏脯加工工艺研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第41卷 期数: 2017年03 页码: 145-147 栏目: 出版日期: 2017-02-15
Title:
Processing Technology of Sulphur-free Sugar-curing Candied Pearl Oil Apricot
作者:
黄永红; 李桂云; 徐守国; 史修柱; 杨晓华
(山东省泰山职业技术学院 生物系，山东 泰安 271000)
Author(s):
HUANG Yonghong; LI Guiyun; XU Shouguo; SHI Xiuzhu; YANG Xiaohua
(Department of Biotchnology，Taishan Vocational Technical College，Tai′an，Shandong 271000)
关键词:
珍珠油杏; 无硫低糖; 加工工艺
Keywords:
Pearl persicum Oleum; sulfur-free sugar-curing; processing technology
DOI:
10.11937/bfyy.201703033
文献标志码:
A
摘要:
以珍珠油杏食用成熟度果实为试材，采用微波灭酶和真空浸糖结合二次浸渍工艺，利用分段烘焙方法，用真空充气包装等，研究了珍珠油杏无硫低糖杏脯加工工艺。结果表明：微波灭酶可以解决果脯硫残留问题，真空浸糖结合二次浸渍可以解决果脯高糖问题。
Abstract:
Taking pearl oil apricot as test material，using vacuum dip sugar with secondary dip process，applying section baking method and vacuum inflatable packaging，the processing technology of sulfur-free sugar-curing candied pearl oil apricot was studied.The results showed that microwave sterilization technology could avoid the sulfur remaining，and vacuum dip sugar with secondary dip process could decrease sugar containing amount of candied apricot.

参考文献/References:

 

[1]李元亭,李桂云,黄永红.几种水果贮藏前后营养物质变化的比较研究[J].安徽农业科学，2015,22(8):240-241.

[2]康健,王爱芹,顾晶晶.微波灭酶在无硫杏脯加工中的应用研究[J].食品科学，2009,29(4):337-339.

[3]白仕君.无硫低糖杏脯加工工艺[J].农产品加工,2005(7):34-35.

备注/Memo

第一作者简介：黄永红（1962-），女，山东泰安人，本科，教授，现主要从事果树栽培和贮藏加工等教学和科研等工作。E-mail:tzyhyh@163.com.基金项目：山东省泰安市科技计划发展资助项目（201440774-25B）。

更新日期/Last Update: 2017-03-22