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投稿时间：2018-11-20
投稿时间：2018-11-20
中文摘要: 以砀山梨为原料，对梨膏加工过程中的护色和浓缩工艺进行优化研究。确定砀山梨膏的浓缩终点及流变类型；通过单因素试验和正交试验，确定梨膏复合护色剂的最佳配比；通过单因素试验确定真空浓缩的最佳温度；最后研究比较与同类产品的品质差异。结果表明，砀山梨膏的浓缩终点为69°Brix；梨膏表现为假塑性非牛顿流体，具有剪切稀化现象；砀山梨膏的最佳护色工艺参数：柠檬酸浓度0.7%，抗坏血酸浓度0.04%，氯化钠浓度1.1%；最佳浓缩工艺参数：浓缩温度70 ℃，真空度-0.1 MPa，转速60 r/min。
Abstract:With Dangshan pear as raw material，color protection and concentration process in the processing of pear paste were optimized.The terminal concentration point and rheological type of pear paste were determined.The best ratio of pear paste composite color protection was determined by single factor experiment and orthogonal experiment.Then，the optimal temperature of vacuum concentration was determined by single factor experiment.Finally，the study compared the quality differences with the congeneric product.The results showed that the terminal concentration point of pear paste was 69 °Brix，and the pear paste belonged to pseudoplastic non-Newtonian fluid with shear thinning phenomenon.The optimal technical parameters for pear paste composite color protection was citric acid 0.7 %，ascorbic acid 0.04 % and sodium chloride 1.1 %.And the optimal vacuum concentration parameters for pear paste were also obtained.The vacuum concentration temperature was 70 ℃，vacuum degree was-0.1 MPa and the rotary speed was 60 r/min.
文章编号：201913023 中图分类号： 文献标志码：
基金项目:安徽省科技重大专项计划项目（16030701078）
| 作者 | 单位 |
| 赵鹏广，刘伟，尚俊杰，金涛，王运香，颜玲，刘长虹 | 1.合肥工业大学食品与生物工程学院，安徽合肥230009；2.安徽建筑大学电子与信息工程学院，安徽合肥230601；3.安徽省砀山兴达罐业食品有限公司，安徽宿州235300 |
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