[1]李明娟,游向荣,张雅媛,等.“龙滩”珍珠李低糖果脯加工工艺[J].北方园艺,2019,43(01):127-133.[doi:10.11937/bfyy.20181606]
　LI Mingjuan,YOU Xiangrong,ZHANG Yayuan,et al.Processing Technology of Low-sugar ‘Longtan’ Pearl Plum Preserved Fruit[J].Northern Horticulture,2019,43(01):127-133.[doi:10.11937/bfyy.20181606]
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“龙滩”珍珠李低糖果脯加工工艺

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 43卷 期数: 2019年01 页码: 127-133 栏目: 出版日期: 2019-01-15
Title:
Processing Technology of Low-sugar ‘Longtan’ Pearl Plum Preserved Fruit
作者:
李明娟1; 2; 3; 游向荣1; 2; 3; 张雅媛1; 2; 3; 王颖1; 2; 3; 周葵1; 2; 3; 邓凤莹4
（1.广西农业科学院 农产品加工研究所，广西 南宁 530007；2.广西果蔬贮藏与加工新技术重点实验室，广西 南宁 530007；3.广西香蕉保鲜与加工工程技术研究中心，广西 南宁 530007；4.广西大学 农学院，广西 南宁 530004）
Author(s):
LI Mingjuan1; 2; 3; YOU Xiangrong1; 2; 3; ZHANG Yayuan1; 2; 3; WANG Ying1; 2; 3; ZHOU Kui1; 2; 3; DENG Fengying4
(1.Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007;2.Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning,Guangxi 530007;3.Guangxi Engineering Technology Research Center of Banana Preservation and Processing,Nanning,Guangxi 530007;4.College of Agriculture,Guangxi University,Nanning,Guangxi 530004)
关键词:
“龙滩”珍珠李; 低糖果脯; 加工工艺
Keywords:
‘Longtan’ pearl plum; low sugar preserved fruit; processing technology
DOI:
10.11937/bfyy.20181606
文献标志码:
A
摘要:
以“龙滩”珍珠李为试材，采用正交实验设计方法，对硬化剂浓度、护色剂配方、护色时间、甜味剂浓度、填充剂配方、糖煮时间和超声波渗糖等关键加工工艺条件进行了优化确定，为延长珍珠李供应期，提升附加值提供参考依据。结果表明：“龙滩”珍珠李低糖果脯最佳加工工艺条件为0.4% CaCl2、0.20% D-异抗坏血酸钠、0.30%抗坏血酸、0.15% L-半胱氨酸盐酸盐混合溶液中硬化护色3 h；50%甜味剂（白砂糖∶葡萄糖粉=4∶1）、0.20%瓜尔胶、0.10%黄原胶、0.25% CMC-Na的混合液中糖煮20 min；再经超声功率300 W、料液比1∶1 g·g-1、超声4 h。在此条件下，可制得形态饱满、色泽均匀、酸甜适度、软硬适中的“龙滩”珍珠李低糖果脯。
Abstract:
Taking ‘Longtan’ pearl plum as the test material on optimization of the key processing conditions of hardening concentration,color fixing formula and time,sweetener concentration,filler formula,sugar boiling time and ultrasonic osmotic sugar by orthogonal test design method were tested,to provide reference for prolonging period of supply and evaluating its additional value.The results showed that the optimum conditions of hardening and color fixing were 0.4% CaCl2,0.20% D-sodium erythorbate,0.30% ascorbic acid and 0.15% L-cysteine hydrochloride,the time was 3 hours.The sweetener (sucrose∶glucose=4∶1) was 50%,guar gum was 0.20%,xanthan gum was 0.10%,CMC-Na was 0.25%,sugar boiling time was 20 minutes.The optimum condition of ultrasonic process were ultrasonic power 300 W,liquid-solid ratio 1∶1 g·g-1,the time was 4 hours.Under these conditions the low-sugar ‘Longtan’ pearl plum preserved fruit were full appearance,uniform color,moderate sour-sweet and soft-hardness taste.

备注/Memo

第一作者简介：李明娟（1986-），女，硕士，助理研究员，研究方向为农产品加工及产品开发。E-mail：limingjuan230@163.com.责任作者：游向荣（1979-），女，博士，研究员，研究方向为农产品加工利用。E-mail：areyouare@163.com.基金项目：国家自然科学基金资助项目（31360494）；广西科技基地和人才专项资助项目（桂科AD16380088，桂科AD17195040）；广西重点研发计划资助项目（桂科AB18221070）;广西科技重大专项资助项目（桂科AA17202029）；广西农业科学院资助项目（2015YT87，2018YM05）。收稿日期：2018-06-27

更新日期/Last Update: 2019-02-12