食品科学 ›› 2009, Vol. 30 ›› Issue (6 ): 292-294.doi: 10.7506/spkx1002-6630-200906070

• 技术应用 • 上一篇    

微波灭酶在无硫杏脯加工中的应用研究

康 健,王爱芹,顾晶晶   

  1. 新疆大学生命科学与技术学院
  • 收稿日期:2008-06-27 出版日期:2009-03-15 发布日期:2010-12-29
  • 通讯作者: 康健 E-mail:xjdxkj@yahoo.com.cn

Study on Microwave Kill Enzyme and Its Application on Processing of Non-sulfur Preserved Apricots

KANG Jian,WANG Ai-qin,GU Jing-jing   

  1. (College of Life Science and Technology, Xinjiang University, Urumqi 830046, China)
  • Received:2008-06-27 Online:2009-03-15 Published:2010-12-29
  • Contact: KANG Jian, E-mail:xjdxkj@yahoo.com.cn

摘要:

为了解决杏脯存在的高糖、高硫问题,本实验研究了新的加工工艺和方法,改变多次浸糖为一次浸糖,采用微波灭酶技术代替过去的熏硫护色工艺,说明微波处理对无硫杏脯制作的优越性。通过正交试验优化得到无硫杏脯微波处理的最佳生产工艺参数为:微波功率600W,鲜杏质量45g,加热时间180s。经过多次实验,并采用扫描仪和计算机软件对杏脯产品的色泽进行RGB 值测试,测试结果与感官评价结果一致。

关键词: 微波灭酶, 无硫杏脯, 加工工艺

Abstract:

In order to solve the problems of high-sugar and high-sulfur existing in preserved apricots, a new processing technology and method of preserved apricots was studied. Do changes steeping sugar in several times to one time, and uses microwave kill enzyme technology to replace the past smoked sulfur color technology, and proves on microwave advantages in processing nonsulfur preserved apricots. Through orthogonal test to optimum conditions, the optimum production process parameters as follows: microwave power 600 W,fresh apricot weights 45 g, heating time 180 s. After several experiments, the results of the preserved apricot RGB color values which are determined by scanner, computer and software consistent with the sensory evaluation results.

Key words: microwave kill enzyme, non-sulfu preserved apricot, process technology

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