低糖无硫茄子脯加工工艺研究

对茄子脯加工过程中的热烫、护色、硬化、浸糖工艺进行了研究。结果表明:采用100℃热烫4min;1%柠檬酸+0.2%V_c混合溶液护色20min;4%的δ-葡萄糖酸内酯硬化4h;糖液配制条件为采用50%的蜂蜜代替50%的蔗糖,同时添加0.3%的果胶,2.0%的NaCl溶液;采用50%的糖液常压渗糖20min,常温浸糖15h;在65℃下烘干约20h;烘干后回软24h的加工工艺,制作的茄脯含糖量低,质地较为饱满,色泽鲜亮,甜味柔和。

Study on the Processing Technology of Low Sugar Non-sulfur Eggplant Preserved

The research of the processing technology of low sugar non-sulfur eggplant candied and pre- served fruit quality had been investigated,including hot floating,color protecting,hardening and sugar infil- trating.The results showed that the best processing conditions were:hot floating time was 4 min,the tem- perature was 100℃;1%citric acid and 0.2% Vc as color fixative;the processing time 20min;hardening by 4% glucono-deha-lactone for 4h;50% of sugar replaced by honey,0.3% carboxymethycellulose and 0.2% Sodium chloride solution added;500% sugar at normal atmospheric pressure infiltrating for 20min and soaked forl5h;dryly at 65℃for 20h.