红椒果脯的加工工艺及评价
Academic Periodical of Farm Products Processing(2023)
Abstract
淮安地区红椒大多为初级产品,缺少精深的加工产品.以淮安红椒为原料加工制成红椒果脯,丰富红椒的产品种类.通过单因素试验和正交优化试验确定红椒果脯的最佳加工工艺.结果表明,红椒果脯的最佳工艺为热烫2 min,10%的氯化钙溶液硬化 3 h,0.15%的柠檬酸溶液护色 30 min,30%的糖液浸泡 12 h,60℃下烘烤4.5 h.此工艺制得的红椒果脯颜色红亮、甜度适宜、软硬适中,有红椒特有的风味,无其他异味,保存期较长.
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