苹果果脯制作工艺研究

苹果果脯制作工艺研究(6600字)
摘要：本文对苹果果脯加工工艺进行了研究，先对可能影响果脯质量的几个因素进行单因素试验，再选择合适的因素水平做正交试验，同时对不同条件下制成的成品进行了酸度、总糖以及含水量指标的测定和感官评价。试验结果表明，糖煮时间为6min, 氯化钙添加量为0.3%，柠檬酸添加量为0.4%、 糖的添加量为鲜苹果片重量百分数的55%-60%-65%时，制得的苹果脯的酸度、甜度、含水量以及外观均较佳[11]。
关键词：苹果果脯；工艺研究；单因素实验；正交试验； 感官评价

Research on Apple Candied Fruit Making

Abstract: The purpose of this article is to research on apple candied fruit making technique. Firstly, choosing the factors which may influence the quality of apple candied fruit to do single factor experiment, then selecting proper factors to do orthogonal experiment .Meanwhile determining the index of acidity、total sugar and water and do sensory evaluation in apple candied fruit with defferent making conditions.The results indicate that when the added sugar percentage is55%-60%-65%、the time boiling the apple when sugaring is 6min、the added caciumchloride percentage is 0.3%and the added citric acid percentage is 0.4% ,the apple candied fruit have best taste and pretty appearance .
 
Key words: Apple candied；Single factor experiment；Orthogonal experiment；sensory evaluation

目  录


摘要………………………………………………………………………1
1．前言……………………………………………………………………2
2.材料与方法……………………………………………………………3
2.1 材料、仪器设备与试剂……………………………………………3
2.2 试验方法……………………………………………………………3
2.2.1 工艺流程…………………………………………………………3
2.2.2 原材料选择………………………………………………………3
2.2.3 单因素试验………………………………………………………3
2.2.4 L9(34)正交试验 …………………………………………………6
2.2.5 苹果脯理化指标测定……………………………………………6
2.2.6 苹果脯卫生指标测定……………………………………………7
2.2.7 试验数据处理……………………………………………………7
3.结果与分析……………………………………………………………7
3.1白砂糖的添加量对果脯质量的影响结果 …………………………9
3.2糖渍时苹果片糖煮时间对果脯质量的影响 ………………………9
3.3硬化时氯化钙的添加量对果脯质量的影响  ……………………10
3.4糖渍前柠檬酸的添加量对果脯质量的影响  ……………………11
3.5正交试验及结果分析  ……………………………………………12
3.6苹果脯卫生指标测定结果  ………………………………………13
4.小结与讨论 …………………………………………………………13
参考文献 ………………………………………………………………14
致谢 ……………………………………………………………………15