摘要
以市售的红富士苹果为原材料,制备金黄色苹果干。对苹果切片、熏硫、糖渍、干燥等情况进行比较,通过单因素试验及均匀设计实验得到最佳工艺条件为亚硫酸钠浓度0.3%、熏硫时间80min、干燥温度75℃、干燥时间2.5h,制得的苹果干色泽金黄均匀,酸甜适口,具有苹果清香的特征。
Production of golden dried apple slices was studied using Fuji apples as raw material.Single factor and homogeneous design experiments showed that the best processing conditions were as follows：0.3% sodium sulfite,80 min of sulfitation time,75 ℃ of drying temperature and 2.5h of drying time in the blast drying oven.Under these conditions,the product showed golden color,suitable sweetness and sourness and apple flavor.
出处
《现代食品科技》
EI
CAS
2010年第6期625-627,共3页
Modern Food Science and Technology
关键词
苹果干
金黄色
熏硫条件
干燥时间
干燥温度
dried apple slices
golden
sulphuring
drying time
drying temperature
