草莓脯加工工艺优化研究

摘要

Taking fresh strawberry as raw material , the processing technology of preserved strawberries was optimized on the basis of the single factor tests and L 9 (33 ) Orthogonal tests.The results showed that the optimal processing conditions were as follows:2%CaCl 2 as h ardening agent , solid-liquid ratio was 1∶5 and 1 h for hardening;sucrose solution 60%, dried for 7 h at 55℃.The productions had the special flavor of pre-served strawberries and the good tastes .%以草莓鲜果为原料，通过单因素试验及L9（33）正交试验对草莓脯生产工艺进行了优化。试验结果表明：硬化剂2％CaCl 2，料液比为1∶5，硬化时间为1 h；糖渍浓度60％，干燥温度55℃，干燥时间7h条件下得到的产品具有草莓脯特有的风味，口感良好，为最佳生产工艺条件。