低糖山楂果脯的加工工艺

以山楂为原料系统地研究了制作低糖果脯的加工工艺,包括填充剂的组配和填充、真空渗糖、防腐保藏等。最佳工艺技术及参数为:果坯热烫100℃、2 min;填充0.5％琼脂+0.5％CMC、煮沸5 min、浸渍30 min;真空渗糖糖液浓度50％、真空度0.06Mpa、抽真空时间15min、充气时间45～60 min;防腐保藏防腐裹包膜液0.01乳酸链球菌+0.1％鹿蹄草浸液+0.5％茶多酚、复合食品袋抽空包装、35～40 kGyCo~(60)射线辐照。

Processing Technology of Hawthorn Preserves Content Lower Sugar

The processing technology of hawthorn preserves with low sugar content was re-searched systematically. The whole process mainly included the ingredients forming, filling, sugarpenetrating in vacuum, roasting, preserving, and so on. The optimal parameters were that the scald-ing at 100℃ for 2 min, bulk filling with 5‰ agar and 0.5% CMC, boiling time for 5 min and steep-ing for 30min; sugar being penetrated under 0.06MPa in vacuum, applying vacuum for 15 min, ap-plying air filling for 45 ～ 60min and the sugar concentration being controlled at 50%. The parametersfor preservation were that the wrapping film fluid contained 0.01% streptococcus lactic + 0.1% pyrolasoaking fluid + 0.5% tea polypheol. The packaging was laminated food bag with vacuum treatmentand 3.5 ～ 4.0 kGy Co~(60) ray radiation.