| 释迦凤梨果脯的加工工艺研究 |
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| 引用本文： | 张巍,周熙航,李晓云.释迦凤梨果脯的加工工艺研究[J].农业机械化与电气化,2014(11):43-45. |
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| 作者姓名： | 张巍 周熙航 李晓云 |
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| 作者单位： | 齐齐哈尔工程学院食品教研室,黑龙江齐齐哈尔161005 |
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| 基金项目： | 齐齐哈尔工程学院2014年院级科研立项（2014-Y01） |
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| 摘 要： | 以释迦凤梨为原料，在不添加防腐剂的情况下，采用常温浸糖工艺制作释迦凤梨果脯，研究柠檬酸、氯化钙、食盐及干燥时间对产品感官品质的影响。通过单因素试验和正交试验得到的最优配方和工艺为：柠檬酸0．4％，氯化钙0．2％，食盐0．2％，干燥温度75℃，干燥时间7 h。采用此工艺制得的释迦凤梨果脯组织饱满，色泽纯净，软硬适中，酸甜可口。
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| 关 键 词： | 释迦凤梨 果脯 加工工艺 正交试验 单因素试验 |
Study on Preserved Fruit Producing Technique of Custard Apple |
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| Authors: | ZHANG Wei ZHOU Xihang LI Xiaoyun |
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| Institution: | (Staff Room of Food Qiqihar Institute of Engineering, Qiqihar Heilongjiang 161005, China) |
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| Abstract: | The article expounds examinations for producing preserved fruit of custard apple. The group staff use custard apple as raw material, produce preserved fruit with using the technique of dipped sugar without adding preservative under ordinary temperature, and studies the influences of citric acid、CaCl2、NaCl and drying time to the sensory quality of the product. After single factor experiment and orthogonal experiment, the optimal formula and process are turned out as：citric acid 0.4%, CaCl2 0.2% , NaCl 0.2%, dying tempera-ture 75 ℃, drying time 7 h. After this treatment, the preserved fruit of custard apple is full flesh, pure color, moderate hardness and delicious. |
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| Keywords: | custard apple preserved fruit producing technique orthogonal experiment single factor experiment |
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