不同工艺条件对低硫杏脯二氧化硫残留量的影响

Effect of different process conditions on sulfur dioxide residues of low-sulfur apricots

中文关键词:  杏脯  低硫工艺  二氧化硫残留量

英文关键词:apricots  low-sulfur process  sulfur dioxide residue

中文摘要:

      目的 研究不同工艺参数对低硫杏脯二氧化硫残留量的影响, 探索最优控制工艺条件使低硫杏脯制品食用更安全。方法 采用单因素实验和正交实验, 分析真空度、真空预抽时间、焦亚硫酸钠溶液浓度和真空渗糖时间对低硫杏脯二氧化硫残留量的影响。结果 在真空度0.08 Mpa、真空预抽时间1 h、焦亚硫酸钠溶液浓度0.2%、真空渗糖时间2 h条件下, 二氧化硫残留量最低, 仅为0.0130 g/kg。结论 采用此工艺条件制成的杏脯, 食用安全性较高, 可以满足消费者对绿色食品消费的需求。

英文摘要:

      Objective To investigate the effect of different processing parameters on sulfur dioxide residue in low-sulfur preserved apricot, and explore the optimal control process conditions to make the low-sulfur preserved apricot products more safe to eat. Methods Single factor experiment and orthogonal experiment were carried out to analyze the effects of vacuum degree, vacuum pre-pumping time, sodium pyrosulfite solution concentration and vacuum sugar seepage time on sulfur dioxide residue in low-sulfur preserved apricot. Results Under the conditions that vacuum degree 0.08 MPa, vacuum pre pumping time 1 h, sodium pyrosulfite solution concentration 0.2%, and vacuum sugar seepage time 2 h, the sulfur dioxide residue was the lowest, and was only 0.0130 g/kg. Conclusion The preserved apricot made by this technology is safe and can meet the demand of consumers for green food.