轻糖原味菠萝蜜果干加工技术优化

摘要

[目的]探索轻糖原味菠萝蜜果干加工关键技术,为生产轻糖原味无硫新型果干提供技术参考.[方法]以干苞黄肉菠萝蜜为原料,采用单因素试验与正交试验相结合的方法,研究不同成熟度菠萝蜜对原味果干加工特性的影响、果肉不同预处理方式对糖渍工艺和果干质量的影响、不同复合糖液配比对果干质量的影响,确定轻糖原味菠萝蜜果干加工关键工艺技术的最佳方案.[结果]轻糖原味菠萝蜜果干加工最佳工艺:采用1000 mg/L乙烯利、45℃下催熟72 h的80%~90%成熟度菠萝蜜为原料,在加入0.6%D-异抗坏血酸钠的80℃清水中热烫3 min,再采用直接加糖、间歇强制循环复合糖液(糖水初始糖度25°Bx、75%麦芽糖浆添加量15%和甘油添加量0.3%)的技术进行糖浸,直至糖液稳定在35°Bx后捞起沥干糖水,烘干后制成的轻糖原味菠萝蜜果干水分≤18%、总糖(以还原糖计)≤60%、二氧化硫残留≤0.02 g/kg,具有新鲜菠萝蜜特有的果香味,质地柔软,甜度适中,口感较好.[结论]综合运用熟果加工技术、热烫杀菌灭酶无硫护色联合处理技术和间歇强制循环轻浓度复合糖液浸渍技术生产的菠萝蜜果干,具有新鲜菠萝蜜特有的果香味,总糖含量和二氧化硫残留量低,可实现果干的原味化、轻糖化和无硫化,该技术可用于轻糖原味无硫新型果干的工厂化生产.%[Objective]The key technology for processing light-sugar dried jackfruit with natural flavor was explored in order to provide referential technologies for processing new type of non-sulfur dried fruits with low sugar and natural flavor.[Method]Yellow flesh jackfruit was taken as raw materials. Combining single factor test and orthogonal test , influences of different maturities of jackfruit on processing properties of natural flavor dried fruit , effects of different pulp pre-treatments on sugaring process and product quality, and effects of different ratio of sugar compound liquid on quality of dried fruit were studied, in a bid to determine the optimal solution for key processing technology of light-sugar dried jackfruit with natural flavor. [Result]The optimal processing for light-sugar dried jackfruit with natural flavor was as follows: ackfruits at 80%-90% maturity ripened by 1000 mg/L ethephon under 45 ℃ for 72 h were raw materials, heated in water adding 0.6%d-sodium erythorbate solution under 80 ℃for 3 min;then sugared the jackfruits with direct sugar replenishment and intermittent forced sugar solution(initial sugar solution degree 25 °Bx, adding 15% proportion of 75% maltose syrup and 0.3% glycerine) cycling technology; drained the fruits when the sugar solution remained stable at 35 °Bx. After stoving procedure, the dried jackfruits preserved the original smell and taste of fresh ones with soft texture, moderate sweetness and good taste, while moisture content≤18%, total sugar(calculated by reducing sugar)≤60%, residual sulfur dioxide≤0.02 g/kg. [Conclusion]Dried jackfruit produced with the combination of matured fruit processing technology , heat treatment for sterilizing, enzyme deactivation and color protection, and intermittent forced sugar solution cycling with low concentration sugar compound liquid can preserve the natural flavor of flesh jackfruit and contain low total sugar and sulfur dioxide residue. It fulfills the requirements of natural flavor preservation, light sugar and sulfur free. The technology can be applied to the actual production of new type light-sugar, sulfur-free dried fruits with natural flavor.