鷹嘴桃干制備工藝的研究

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摘 要：本研究以鷹嘴桃為原料，對鷹嘴桃干的制備工藝進行了研究，開發(fā)了一種可以提高瑕疵果經(jīng)濟效益的果干制備工藝。結(jié)果表明，鷹嘴桃干最佳制備工藝為白砂糖添加量20%、檸檬酸添加量0.60%、烘干溫度65～75 ℃、烘干時間13 h。此工藝制成的鷹嘴桃干色澤明亮均一，酸甜適中，有獨特的風味。

關(guān)鍵詞：鷹嘴桃干；單因素試驗；正交試驗

Study on the Preparation Technology of Dried Olecranon Peaches

XIE Yangzhou， XU Dahao， LIU Yihan， LI Zhuoying， HAN Lu*

（Guangzhou College of Technology and Business， Foshan 528137， China）

Abstract： In this study， olecranon peach was used as raw material to study the preparation process of dried olecranon peach， and a preparation process of dried olecranon peach which could improve the economic benefit of defective fruit was developed. The results showed that the optimum preparation process of dried olecranon peaches was as follows ： sugar addition 20%， citric acid addition 0.60%， drying temperature 65～75 ℃， drying time 13 h. The dried olecranon peaches made by this process has bright and uniform color， moderate acidity and sweetness， and a unique flavor.

Keywords： dried olecranon peaches; single factor test; orthogonal test

廣東省河源市連平縣上坪鎮(zhèn)的“上坪鷹嘴桃”因其形狀神似鷹嘴而得名，2011年榮獲“嶺南十大佳果”稱號，被農(nóng)科專家譽為“桃之極品”。（剩余4307字）