关键词: 猕猴桃, 速食果片, 微波杀菌, 加工工艺

Abstract:

In this work, the processing technique of the instant slice of Chinese gooseberry was studied. The effects of fruit rigidity, vacuum sugar-infiltration liquor mixture ratio and sterilization condition by microwave on the quality of the instant slice of Chinese gooseberry were discussed. The study results showed that the fruit was easily peeled and sliced when the fruit rigidity was controlled at 10.0 kg/cm-2. The optimal formula of vacuum sugar-infiltration liquor was as follows: 15 % of the Chinese gooseberry pulps, 42 % of fructose syrup, 1.6 % of malic acid and 3‰ of pectin. Under this formula, the products taste sweetsour and delicious. Sterilization by microwave under microwave frequencies of 2450 MHz and microwave output power 850 W for 50 s will enable the product to meet the requirements of commercial sterility.

Key words: Chinese gooseberry, instant slice of fruit, microwave sterilization, processing technology