【摘要】 以圣女果为原料,在单因素基础上,以圣女果果脯的感官评分值为指标,研究了卡拉胶添加量、糖液浓度、真空渗透时间等因素对圣女果果脯真空渗透工艺的影响,并采用响应曲面法优化了工艺条件。结果表明:优化后的最佳工艺条件为卡拉胶添加量0.18%、糖液浓度49%、真空渗透时间25min,制品的感官分值可达到8.86,且产品色泽宜人、饱满,风味酸甜可口。更多还原

【Abstract】 Taking cherry tomato as the raw material,basing on the results of single factor tests,the sensory value was chosen as the indicators,the effect of addition of carrageenan,sugar concentration and vacuum infiltration time on vacuuming sugar infusion processing of cherry tomato preserves were studied and process parameters were optimized by Response Surface Methodology(RSM).The results showed that the optimum process conditions for addition of carrageenan was 0.18%,sugar concentration was 49%,vacuum infiltration time was 25min.Under these conditions,the sensory value of production was 8.86,which obtained better color and shape and flavor.更多还原