摘要
以白桃为原料,研究木糖醇和柠檬酸的添加量,热杀菌温度及杀菌时间对罐头感官品质的影响,确定各因素水平范围,再使用正交试验确定木糖醇白桃罐头的最佳组合。结果表明,在木糖醇添加量12.5%,柠檬酸添加量0.12%,杀菌温度95℃,杀菌时间为15 min条件下制作的木糖醇白桃罐头感官评分最高。该产品酸甜适口、香味浓郁,果肉软硬适度,并且理化指标和微生物指标均达到桃罐头的国家标准。
White peach fruit was chosen as raw material. Effects of the addition quantity of xylitol and citric acid,sterilization temperature and sterilization time on canned quality were investigated to ensure factor level range. Orthogonal test was then used to optimize the conditions. The results showed that the best formula was xylitol powder addition of 12.5%,citric acid powder addition of 0.12%,sterilization temperature of 95 ℃ and sterilization duration of 15 min. This product had a good ratio of sweetness and sourness,strong flavour and suitable flesh hardness. Its physicochemical and microbiological indexes all met the nation standards of canned peach.
作者
李国琴
李楠楠
王宏萍
赵婉榕
陈希雅
杨荔荣
额日赫木
许国帅
刘晓霞
刘凯
CHEN Xiya;YANG Lirong;Erihemu;XU Guoshuai;LIU Xiaoxia;LIU Kai(School of Food Science,Shanxi Normal University,Taiyuan,Shanxi 030092,China;Linfen Comprehensive Inspection and Testing Center,Linfen,Shanxi 041000,China)
出处
《农产品加工》
2022年第3期13-15,19,共4页
Farm Products Processing
基金
山西省校级大学生创新创业训练计划项目(2021DCXM-87,2021DCXM-88)。
关键词
白桃
罐头
木糖醇
感官评价
white peach
can
xylitol
quality assessment
