南方农业学报2017，Vol.48Issue(5)：889-895,7.DOI:10.3969/j.issn.2095-1191.2017.05.022
轻糖原味菠萝蜜果干加工技术优化
Optimization for processing technology of light-sugar dried jackfruit with natural flavor
摘要
Abstract
[Objective]The key technology for processing light-sugar dried jackfruit with natural flavor was explored in order to provide referential technologies for processing new type of non-sulfur dried fruits with low sugar and natural flavor.[Method]Yellow flesh jackfruit was taken as raw materials. Combining single factor test and orthogonal test , influences of different maturities of jackfruit on processing properties of natural flavor dried fruit , effects of different pulp pre-treatments on sugaring process and product quality, and effects of different ratio of sugar compound liquid on quality of dried fruit were studied, in a bid to determine the optimal solution for key processing technology of light-sugar dried jackfruit with natural flavor. [Result]The optimal processing for light-sugar dried jackfruit with natural flavor was as follows: ackfruits at 80%-90% maturity ripened by 1000 mg/L ethephon under 45 ℃ for 72 h were raw materials, heated in water adding 0.6%d-sodium erythorbate solution under 80 ℃for 3 min;then sugared the jackfruits with direct sugar replenishment and intermittent forced sugar solution(initial sugar solution degree 25 °Bx, adding 15% proportion of 75% maltose syrup and 0.3% glycerine) cycling technology; drained the fruits when the sugar solution remained stable at 35 °Bx. After stoving procedure, the dried jackfruits preserved the original smell and taste of fresh ones with soft texture, moderate sweetness and good taste, while moisture content≤18%, total sugar(calculated by reducing sugar)≤60%, residual sulfur dioxide≤0.02 g/kg. [Conclusion]Dried jackfruit produced with the combination of matured fruit processing technology , heat treatment for sterilizing, enzyme deactivation and color protection, and intermittent forced sugar solution cycling with low concentration sugar compound liquid can preserve the natural flavor of flesh jackfruit and contain low total sugar and sulfur dioxide residue. It fulfills the requirements of natural flavor preservation, light sugar and sulfur free. The technology can be applied to the actual production of new type light-sugar, sulfur-free dried fruits with natural flavor.关键词
菠萝蜜/轻糖原味果干/加工/技术优化Key words
jackfruit/light-sugar dried fruit with natural flavor/processing/technology optimization分类
轻工纺织引用本文复制引用
李建强,冯春梅,黎新荣,温立香,黄寿辉,王妍,罗小杰,梁春..轻糖原味菠萝蜜果干加工技术优化[J].南方农业学报,2017,48(5):889-895,7.基金项目
广西科学研究与技术开发计划项目(桂科合15104003-1-5) （桂科合15104003-1-5）
广西重点研发计划项目(桂科AB16450007) （桂科AB16450007）
