野生酸浆果脯的加工工艺研究

Study on Processing Technology of Preserved Physalis

摘要:

本研究以野生酸浆果实为主要原料，通过单因素试验和正交试验筛选出野生酸浆果脯的加工工艺，即：糖液质量分数50%、糖渍时间24 h、烘干温度60 ℃、烘干时间12 h。并对影响酸浆果脯品质的护色、烫漂、硬化、糖渍和干燥等关键工艺技术进行了研究，结果表明，护色、烫漂和硬化是酸浆果脯生产的必要工序，糖渍和干燥则是控制成品含糖量及影响产品品质的关键因素。

Abstract:

Using Physalis alkekengi L. as the main material and based on single factor and orthogonal experiments, the best production conditions of preserved Physalis were optimized as sugar concentration of 50%, sugar-dipping time of 24 h, drying temperature of 60 ℃ and drying time of 12 h. The effects of color-protecting, blanching, hardening, sugar-dipping and drying on the process technology of preserved Physalis were studied. The results showed that color-protecting, blanching and hardening were necessary. Sugar-dipping and drying were the most important processes, by which the sugar content and the quality of products were affected.