摘 要：本试验以优质的胡萝卜为材料，通过单因素试验和正交试验研究了低糖胡萝卜果脯的加工条件，确定了糖煮时起始糖液的最佳配比和收锅后糖洗的条件。结果表明：起始糖煮液的最佳配比为A1B3C3，即34％白砂糖，0.5％柠檬酸,8％蜂蜜，57.5％水；糖洗液的最佳配比为A2B3C2,按胡萝卜重加入,即24％的白砂糖，0.8％明胶，75.2％水，溶解后投料浸洗15分钟；并在45℃条件下，先烘干2小时，再在50℃～55℃的条件下烘干6小时；在常温下，真空密封保存为最好。
关键词： 胡萝卜，加工工艺，低糖果脯
The Processing Technology of Low-sugar Preserved Carrot
Abstract :Useing good quality and fresh carrot as raw materials,by a single element and orthogonal experiment in the processing to determined the potimal technological conditions. Recognize sugar cooks origin sugar of the best go together with a ratio and close the condition that the pot washes after sugar . The result indicated: The outset sugar boils fluid the best allocated proportion is A1B3C3, namely 34% white granulated sugar, 0.5% citric acid, 8% honey, 57.5% water; The sugar cleaning solution's best allocated proportion is A2B3C2, joins again according to the carrot, namely 24% white granulated sugar, 0.8% gelatin, 75.2% water, after the dissolution, gets ready the materials dips 15 minutes; And under 45℃ the condition, dries first for 2 hours, then under 50℃~55℃ the condition dries for 6 hours; Under normal temperature, vacuum seal preservation for best.
Key words: Carrot ; Processing technology ;Low-sugar preserved carrot
目 录 7400字
摘要……………………………………………………………………………1
关键词…………………………………………………………………………1
1前言………………………………………………………………………………2
2材料与方法……………………………………………………………………2
2.1材料 …………………………………………………………………2
2.2用具和设备………………………………………………………………2
2.1.1用具 ………………………………………………………………………3
2.1.1设备 ………………………………………………………………………3
2.3试验设计 ………………………………………………………………………3
2.3.1起始糖煮液配方的研究………………………………………………………3
2.3.2糖洗条件的研究………………………………………………………………4
2.3.3烘干时间的研究………………………………………………………………4
2.3.4贮存条件的研究………………………………………………………………4
2.4工艺流程 …………………………………………………………………5
2.5操作要点 …………………………………………………………………5
2.5.1原材料的选择 …………………………………………………………………5
2.5.2煮制 …………………………………………………………………5
2.5.3糖洗 …………………………………………………………………5
2.5.4干燥 …………………………………………………………………5
2.5.5包装 …………………………………………………………………5
2.6检测项目与方法 …………………………………………………………………5
2.6.1感官指标 …………………………………………………………………5
2.6.2理化指标 …………………………………………………………………6
2.6.3微生物指标 …………………………………………………………………6
3结果与分析 ………………………………………………………………………6
3.1起始糖煮液配方的确定…………………………………………………………6
3.1.1糖液起始浓度的确定…………………………………………………………7
3.1.2柠檬酸用量的确定………………………………………………………………8
3.1.3蜂蜜添加量的确定………………………………………………………………8
3.2糖洗条件的确定………………………………………………………………9
3.2.1糖洗液浓度的确定……………………………………………………………10
3.2.2明胶添加量的确定……………………………………………………………11
3.2.3浸洗时间的确定……………………………………………………………11
3.3烘干时间的确定及影响………………………………………………………12
3.4贮存条件的确定…………………………………………………………………12
4产品的质量指标……………………………………………………………………13
4.1感官指标……………………………………………………………………13
4.2理化指标……………………………………………………………………13
4.3微生物指标……………………………………………………………………13
5结论………………………………………………………………………………13
5.1加工果脯时起始糖液的配比……………………………………………………13
5.2果脯收锅后糖洗液的配比………………………………………………………13
5.3果脯烘干条件……………………………………………………………………13
5.4果脯的贮存条件…………………………………………………………………14
6问题与展望……………………………………………………………………14
6.1产品的品质问题…………………………………………………………………14
6.2发展前景……………………………………………………………………14
参考文献 ………………………………………………………………………14
致谢……………………………………………………………………………15
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