摘要
以新鲜天麻为原料,在传统工艺基础上,采用微波渗糖工艺研制低糖天麻果脯;基于感官评定标准,通过单因素试验和正交试验,确定低糖天麻果脯的最佳生产工艺条件;并通过保藏试验,确定产品最佳保藏方式。结果表明:预煮15 min、0.6%柠檬酸护色3 h,1.0%CaCl2硬化3 h、微波渗糖35 min、糖渍15 h、干燥温度50℃、干燥时间10 h为最佳生产工艺条件;并确定巴氏杀菌5 min,4℃冷藏为最佳保藏方式。以此法制备的天麻果脯含糖量低、酸甜适宜、品质良好。
In the paper,low-sugar preserved gastrodia was made of fresh Gastrodia elata with microwave permeability sugar. According to sensory evaluation standard,the optimal process of low sugar preserved gastrodia was clear by the single-factor and orthogonal experiments. The best way to preserve the product was determined through the preservation test. The results showed that the keys of optimum production process were15 min precooking in boiling water for gastrodia,3 h color protecting with 0.6 % citric acid,3 h hardening with1.0 % CaCl2,35 min microwave permeability sugar,15 h sugar soaked and 10 h drying with 50 ℃. Besides,it’s uncovered that the best preservation way was 5 min-pasteurization and 4 ℃ refrigeration. The preserved gastrodia had low sugar content,suitable sour and sweet and good quality prepared by this method.
作者
贺森
李晓霞
张雪
王希付
李泽东
谢钰松
俞捷
曹冠华
HE Sen;LI Xiao-xia;ZHANG Xue;WANG Xi-fu;LI Ze-dong;XIE Yu-song;YU Jie;CAO Guan-hua(School of Traditional Chinese Medicine,Yunnan University of Chinese Medicine,Kunming 650500,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第23期116-122,共7页
Food Research and Development
基金
国家自然科学基金项目(81560612)
云南省科技计划项目[2017FF116(-019)、2017FF117(-014)]
国家重点研发计划项目(2017YFC1700704)
云南省南药研究协同创新中心项目(30270100500)
中央本级重大增减支项目(2060302)
关键词
低糖天麻果脯
微波渗糖
加工工艺
真空包装
保藏方式
low sugar preserved gastrodia
sugar permeability by microwaves
processing technology
vacuum package
preservation methods
