长白山野生软枣猕猴桃低糖果脯真空渗糖工艺优化

摘要

为了探索长白山野生软枣猕猴桃低糖果脯的最佳工艺参数,通过单因素试验考察了加工过程对果脯感官品质的影响,采用正交试验优化了渗糖液配方及真空渗糖工艺参数.结果表明:蔗糖和木糖醇质量配比为2:1、蔗糖和木糖醇混合溶液质量分数为50%、CMC-Na质量分数为0.5%、柠檬酸质量分数为0.6%;渗糖真空度为0.075 MPa、真空渗糖时间12 h.在此条件下可制得色泽、口感和组织状态俱佳的软枣猕猴桃低糖果脯.%To establish the processing conditions of Changbai mountain wild Actinidia arguta low-sugar preserved fruit, the effect of processing on the sensory quality of preserved fruit was studied. Optimize the sugar recipe and vacuum sugar permeability conditions by the orthogonal test. Results showed that sucrose :xylitol mass ratio 2:1, mixed sugar solution 50%, CMC-Na 0.5%, citric acid 0.6%, vacuum degree 0.075 MPa, vacuum 12 h. The finished product of Actinidia arguta low-sugar preserved fruit was good in color , taste and appearance.