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投稿时间：2019-02-17
投稿时间：2019-02-17
中文摘要: 以沿河沙子空心李为原料，探讨漂烫温度、漂烫时间、干燥温度、干燥时间、干燥方式、渗糖方式、食盐添加量对沿河沙子空心李果脯品质的影响。结果表明，漂烫温度为85 ℃、漂烫时间为3 min、干燥温度为60 ℃、干燥时间为35 h、常压热风干燥、超声波渗糖、食盐添加量为2.5%，沿河沙子空心李果脯呈棕褐色，色泽均匀，组织结构饱满，空心李果香味明显，口感细腻，含糖量较低，果脯品质最佳。
Abstract:The effects of blanching temperature，blanching time，drying temperature，drying time，drying method，sugar infiltration method and salt content on quality of Yanhe Prunus salicina Lindl.cv'Shazikongxinli'preserved fruit were studied.The results showed that blanching temperature 85 ℃，blanching time 3 min，drying temperature 60 ℃，drying time 35 h，atmospheric hot air drying，ultrasonic sugar infiltration，salt content 2.5%.Yanhe Prunus salicina Lindl.cv‘Shazikongxinli’preserved fruit were brown，uniform in color，full in structure，with obvious fragrance，delicate taste，low sugar content and the best quality.
keywords: blanching temperature drying temperature permeability of sugar Prunus salicina Lindl.cv‘Shazikongxinli’ preserved fruit quality
文章编号：201923022 中图分类号： 文献标志码：
基金项目:贵州省教育厅优秀科技创新人才奖励计划（黔教合KY 字[2015]515）
| Author Name | Affiliation |
| ZHANG Shao-yang，LI Hong-yan，LI Gang-feng，WU Shi-min，WU Shu，TIAN Ya-rong | Tongren University，Tongren 554300，Guizhou，China |
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