| 枇杷果脯真空渗糖和微波真空干燥工艺参数优化 |
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| 引用本文： | 谭红军,杨勇,吴振,师萱,陈岗.枇杷果脯真空渗糖和微波真空干燥工艺参数优化[J].安徽农业科学,2013,41(5):2254-2256. |
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| 作者姓名： | 谭红军 杨勇 吴振 师萱 陈岗 |
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| 作者单位： | 重庆市中药研究院,重庆,400065 |
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| 基金项目： | 重庆市南岸区科技攻关计划项目 |
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| 摘 要： | 目的]提高枇杷果实的附加值。方法]通过试验优化详细探讨了枇杷果脯的真空渗糖和微波真空干燥工艺参数,确定枇杷果脯的最佳制作工艺。结果]试验表明,枇杷果脯最佳真空渗糖工艺参数为糖液浓度40%、柠檬酸用量0.25%、渗糖温度40℃、渗糖时间90 min;最佳微波真空干燥工艺参数为真空度0.07 MPa、微波强度5.06 W/g、微波干燥时间16.4 min;按此条件进行验证试验,枇杷果脯质量最佳。结论]研究建立了枇杷果脯的真空渗糖和微波真空干燥工艺参数,可为枇杷果实的精深加工提供参考依据。
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| 关 键 词： | 枇杷果脯 真空渗糖 微波真空干燥 优化 |
Optimization of Vacuuming Sugar Infusion and Microwave Vacuum Drying Processing Parameters for Preserved Fruit of Eriobotrya japonica |
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| Institution: | TAN Hong-jun et al(Chongqing Academy of Chinese Materia Medica,Chongqing 400065) |
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| Abstract: | Objective] To improve addictive value of Eriobotrya japonica fruits.Method] Through experiment optimization,the vacuuming sugar infusion and microwave vacuum drying processing technological conditions were discussed in detail,the optimum processing technique was obtained.Result] As indicated by the results,the optimum technique parameters are the density of vacuum sugar infiltration 40%,the content of citric acid 0.25%,the temperature 40 ℃,the time 90 min;the degree of vacuum 0.07 MPa,microwave power 5.06 W/g and microwave vacuum drying time 16.4 min.Under the optimum conditions,the high quality of preserved fruit of Eriobotrya japonica was formulated.Conclusion] The vacuuming sugar infusion and microwave vacuum drying processing technological conditions of Eriobotrya japonica preserved fruit were established,which can provide reference basis for deep processing of Eriobotrya japonica fruits. |
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| Keywords: | Preserved fruit of Eriobotrya japonica Vacuuming sugar infusion Microwave vacuum drying Optimization |
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