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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (23): 140-144.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

真空浸糖樱桃番茄果脯加工工艺研究

祁芳斌 黄国成 陈发兴   

  • 收稿日期:2011-01-20 修回日期:2011-03-13 出版日期:2011-09-15 发布日期:2011-09-15
  • 基金资助:

    福建省科技厅重点资助

The processing technology of vacuum dipping sugar on cherry tomato

  • Received:2011-01-20 Revised:2011-03-13 Online:2011-09-15 Published:2011-09-15

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摘要：

采用护色硬化、真空浸糖等工艺对樱桃番茄低糖果脯影响的研究，结果表明采用1%柠檬酸溶液护色， 2%δ-葡萄糖酸内酯浸泡硬化，6g/kg海藻酸钠作保形处理，在真空为0.09 MPa、糖液温度为55℃，浸糖时间80 min后，温度65 ℃下干制12 h，可获得品质、外观和口感均较好的低糖樱桃番茄果脯。

关键词: 谷稗, 谷稗, 聚乙二醇, 萌发, 脯氨酸

Abstract:

The processes of hardening with color protection, vacuum dipping sugar were used to preserve the quality of cherry tomato. Results showed that the best quality of products with look and taste better cherry tomato preserves were abstained through 1% citric acid solution with color protection, 2% δ-gluconic acid lactone immersion hardening, 6g/kg alginate syrup shaped handle secured, in a vacuum to 0.09 MPa, sugar solution temperature was 55 ℃, sugar soaking time of 80 min, dried under 65 ℃, 12 h.

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