番石榴果干加工工艺的研究

Guava Dried Fruit Processing Technology Research

摘要: 本试验以新鲜番石榴为原材料，通过原料挑选、清洗、切分、盐水护色、冲洗、热烫、腌制、干燥、冷却、包装等工艺流程，探究番石榴果干在加工过程中的护色工艺和干制工艺中不同的工艺参数对番石榴果干品质的影响。在单因素试验的基础上，利用L9 (3³)正交试验得出该产品腌制的最佳配方组合，即柠檬酸用量0.4%，白砂糖用量30%，腌制时间1 h。在此最优水平制作的番石榴果干酸甜可口，色泽诱人，且具有浓郁的番石榴风味。研究表明，在干燥温度65℃，干燥速率2 m/s的条件下使用该配方组合能得到质地软硬适中、组织紧密、明亮黄绿色的番石榴果干。

Abstract: This experiment uses fresh guava as raw material, through the process of raw material selection, cleaning, cutting, salt water color protection, washing, blanching, pickling, drying, cooling, pack-aging, etc., to explore the protection of guava dried fruit in the processing process, and the effect of different process parameters in the color process and the dry process on the quality of guava dried fruit. On the basis of the single factor test, the best formula combination of the product was obtained by L9 (3³) orthogonal test. Namely, the dosage of citric acid was 0.4%; the amount of white granulated sugar was 30%; and the curing time was 1 hour. The guava fruit produced at this optimal level is sweet and sour, attractive in color, and has a rich guava flavor. Studies have shown that using the formula combination at a drying temperature of 65˚C and a drying rate of 2 m/s can obtain a guava dried fruit with moderate texture, compact structure and bright yellow-green color.