果脯加工工艺研究进展

Research Progress on Preserved Fruit Processing Technology

摘要: 果脯是我国历史悠久的传统休闲食品，近年来其加工工艺正逐步向低糖、低脂及功能化方向转型。本文围绕果脯生产的关键工艺环节展开综述。在原料预处理阶段，传统亚硫酸盐护色正被柠檬酸、抗坏血酸、植酸等无硫复配护色剂以及微波灭酶等新型技术替代，同时采用氯化钙、葡萄糖酸内酯等复合硬化剂改善质构。糖渍工艺中，为适应低糖果脯需求，真空渗糖、微波渗糖和超声波渗糖等技术可有效提升渗糖效率并减少营养损失，而海藻糖、赤藓糖醇等新型糖类常与蔗糖复配使用。烘干环节除了传统热风干燥外，微波干燥、真空干燥、热泵干燥及其联合工艺能更好地保留产品色泽与风味。对于低糖果脯，微波杀菌、低温等离子杀菌等冷杀菌技术及栅栏技术逐渐成为主流。在包装贮藏方面，真空包装、高阻隔复合材料包装及可食用膜技术可有效延长产品保质期。综上，果脯加工正通过护色、硬化、渗糖、干燥及杀菌等环节的技术创新，不断提升产品的安全性、营养品质与贮藏稳定性。

Abstract: Preserved fruit is a traditional leisure food with a long history in China. In recent years, its processing technology has been gradually shifting toward low-sugar, low-fat, and functional directions. This paper provides a review of the key technological steps in preserved fruit production. In the raw material pretreatment stage, traditional sulfite-based color protection is being replaced by sulfur-free compound color protectants such as citric acid, ascorbic acid, and phytic acid, as well as novel techniques like microwave enzyme inactivation. Meanwhile, compound hardening agents including calcium chloride and glucono delta-lactone are used to improve texture. In the candying process, to meet the demand for low-sugar preserved fruit, technologies such as vacuum sugar infiltration, microwave sugar infiltration, and ultrasonic sugar infiltration effectively enhance sugar infusion efficiency and reduce nutrient loss, while novel sugars like trehalose and erythritol are often used in combination with sucrose. For the drying stage, in addition to traditional hot air drying, microwave drying, vacuum drying, heat pump drying, and their combined processes better preserve product color and flavor. For low-sugar preserved fruit, cold sterilization technologies such as microwave sterilization and low-temperature plasma sterilization, as well as hurdle technology, are becoming mainstream. In terms of packaging and storage, vacuum packaging, high-barrier composite material packaging, and edible film technology can effectively extend product shelf life. In summary, preserved fruit processing is continuously improving product safety, nutritional quality, and storage stability through technological innovations in color protection, hardening, sugar infiltration, drying, and sterilization.