Optimization of Preparation of Dianzang Tuying Preserved Fruit
田素梅 1施忠芬2
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作者信息
1. 德宏师范高等专科学校,云南芒市 678400
2. 云南农业职业技术学院,云南 昆明 650212
折叠
摘要
运用单因素试验对所选因素进行水平确定,结果表明,选取白砂糖添加量40％,50％,60％;柠檬酸添加量0.1％,0.2％,0.3％;糖渍时间16,20,24 h;烘干时间6,7,8 h做五因素三水平的正交试验来确定制作滇藏杜英果脯的最佳配方.正交试验结果表明,滇藏杜英果脯制作的最佳工艺条件为白砂糖添加量50％,柠檬酸添加量0.2％,糖渍时间24 h,烘干时间6 h.
Abstract
Single factor test was used to determine the levels of selected factors.The results showed that the optimal formula for preparing Dianzang Tuying preserved fruit was determined by orthogonal experiment with five factors and three levels,includ-ing 40％,50％,60％white sugar;0.1％,0.2％,0.3％citric acid;16,20,24 h sugar making time;6,7,8 h drying time.The orthogonal experiment results showed that the processing conditions of saccharification of Dianzang Tuying pre-served fruit were white sugar 50％,citric acid 0.2％,sugar making time 24 h,drying time 6 h.
关键词
滇藏杜英/果脯制作/加工工艺
Key words
Dianzang Tuying/dried fruit production/processing technology
万方数据