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食品研究与开发:2024,45(6):184-189
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朝鲜蓟果脯真空糖渍工艺优化及品质评价
(西南林业大学 生命科学学院,云南 昆明 650224)
Optimization of Vacuum Sugar Permeability Technology and Quality Evaluation of Preserved Artichoke Fruits
(College of Life Science,Southwest Forestry University,Kunming 650224,Yunnan,China)
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投稿时间:2022-10-06    
中文摘要: 为丰富朝鲜蓟产品,采用真空糖渍技术制备朝鲜蓟果脯。该文以感官评分为指标,通过正交试验优化朝鲜蓟果脯的真空糖渍工艺,并对产品的营养组分及微生物进行测定。结果表明:朝鲜蓟果脯的最佳制备工艺为柠檬酸浓度0.7%、护色时间40 min、蒸煮时间10 min、真空度0.05 MPa、糖渍时间10 h、糖液浓度35%、60 ℃干燥3 h,该条件下的朝鲜蓟果脯色泽透亮,甜度适中,饱满度好,总酚和总黄酮含量分别为2.87、4.48 mg/g,且产品理化指标及微生物指标均符合国家标准相关要求。
中文关键词: 朝鲜蓟  果脯  真空糖渍  工艺优化  品质
Abstract:The preserved artichoke fruits were prepared by the vacuum sugar permeability technology to enrich artichoke products.With the sensory quality score as the indicator,the vacuum sugar permeability process of preserved artichoke fruits was optimized by the orthogonal experiment,and the nutritional components and microorganisms of the product were determined.The results showed that the optimum preparation processes of preserved artichoke fruits were 0.7% citric acid,color fixation for 40 min,cooking for 10 min,vacuum degree of 0.05 MPa,vacuum permeation with 35% sugar for 10 h,and baking at 60 ℃for 3 h.The finished product had a bright color,moderate sweetness,and good plumpness,with the total polyphenols and flavonoids being 2.87 mg/g and 4.48 mg/g,respectively.The physical,chemical and microbial indicators of the product met the requirements of the relevant national standard.
文章编号:202406025     中图分类号:    文献标志码:
基金项目:2021 年西南林业大学科技创新基金项目(KJ21007);云南省“万人计划”青年拔尖人才专项资助项目(YNWR-QNBJ-2018-046)
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