为充分利用高营养价值的废弃柚子皮，以蜜柚柚子皮为原料、甘草为辅料，对低糖甘草蜜柚柚子皮蜜饯的工艺和配方进行研究，并对产品进行感官、理化及微生物分析。结果表明，最佳工艺条件是蜜柚皮直接切分，1.5％NaCl溶液脱苦，0.7％CaCl2溶液硬化2.5 h，二次糖煮30 min后浸渍24 h，45℃干燥24 h；最佳原料配方为糖液40％， NaCl溶液1.5％， CaCl2溶液0.7％，甘草液0.5％。研制出的柚子皮蜜饯色泽金黄、组织透明、酸甜适中、具有柚子皮清香，营养丰富且安全性高。%To make full use of discarded pomelo peel with high nutritional value,with honey pomelo peel as raw material and licorice as assistant material,the processing technology and optimum material formula of low-sugar-content candied honey pomelo peel with licorice is studied. The final product is analyzed by sensory,chemical and microbiological inspection. Results show that optimum processing technology is,direct segmentation of honey pomelo peel,removing bitterness with 1.5% NaCl solution, solidifying 2.5 h with 0.7% CaCl2 solution,soaking 24 h after second candying for 30 min,drying for 24 h at 45 ℃. The optimum material formula is that sugar solution 40%,NaCl solution 1.5%,CaCl2 solution 0.7%,licorice solution 0.5%.
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