回糖法抑制乌梅果脯返砂的工艺研究

Prevention of Sugar Crystals of Preserved Fruit by Re-cooking in Syrup

摘要:

采用正交实验研究了物料与水的比例、添加糖的量和加热时间等因素对返砂乌梅果脯回糖后的影响，通过对回糖后的果脯感官评价来确定回糖的最佳参数。结果表明返砂的乌梅果脯在料液比1:6，30%的糖浆中沸水浴60 min，返砂问题得以有效解决。

Abstract:

Using orthogonal experiment, the effects of the proportion of water, material and the amount of added sugar and heating time on the re-cooked preserved fruit were determined, The best sugar-crystal prevention processing parameters were determined by sensory evaluation as: the material to water tatio 1:8, the syrup concentration 25%, boiling water bath treatment time 60 minutes.