摘要
采用-18 ℃冷冻处理代替传统李子凉果制备工艺中盐渍、暴晒、漂盐和脱盐等工艺,利用单因素及响应面对冷冻青脆李制备凉果加工工艺进行优化.结果表明:冷冻李子凉果制备最佳工艺参数是:料液比1∶4g/mL、氯化钙浓度为3.00％、氯化钙浸泡时间为4h、糖液浓度30.30％、糖煮时间为49.00 min,在该工艺条件下李子凉果感官评分为89.00分.因此,通过优化冷冻新鲜李子制备凉果工艺,可显著提高李子凉果的品质、缩短加工时间,对李子凉果加工具有指导意义.
Abstract
In this paper,freezing treatment was used Instead of salting,exposure,bleaching and desalination in the traditional plum preserved fruits preparation process,and the processing parameters of plum preserved fruits with frozen fruit were optimized by single factor and response surface method.The results showed that the best process parameters for the preparation of frozen plum preserved fruits were as follows:material-liquid ratio of 1∶4 g/mL,calcium chloride concentration of 3.00％,calcium chloride soaking time of 4 h,sugar solution concentration of 30.30％,sugar boiling time of 49.00 min.Under this process condition,the sensory score of plum preserved fruits was 89.00 points.By optimizing the process of preparing frozen plum preserved fruits,the quality of plum preserved fruits can be significantly improved,and the processing time can be shortened,which has guiding significance for the processing of plum preserved fruits.
基金项目
广东省重点领域研发计划(2020B020225006)
NETL
NSTL
万方数据