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投稿时间：2019-01-24
投稿时间：2019-01-24
中文摘要: 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。
Abstract: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 were 15 min precooking in boiling water for gastrodia，3 h color protecting with 0.6%citric acid，3 h hardening with 1.0%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.
keywords: low sugar preserved gastrodia sugar permeability by microwaves processing technology vacuum package preservation methods
文章编号：201923020 中图分类号： 文献标志码：
基金项目: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）
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