益智果脯无硫加工工艺研究

Study on the Processing Technology of Non-sulfur Preserved Alpinla Oxyphlla

摘要:

本文以益智为原料制作无硫果脯生产工艺，对益智果脯无硫加工工艺研究结果表明：最佳烫漂温度95 ℃，时间2.5 min；复合护色剂的最优组合为0.3%谷胱甘肽+0.3%柠檬酸+0.2%异抗坏血酸钠+0.3% EDTA-2Na，可制得感官品质良好的低糖无硫益智果脯。

Abstract:

In this paper, the processing technology of non-sulfur preserved Alpinia oxyphylla was studied.The results showed that the best hot floating temperature and time were 95 ℃ and 2min, respectively. The optimum formula of the color fixative contained 0.3% GSH, 0.3% citric acid, 0.2% D-isoacscorbic acid and 0.3% EDTA-2Na.