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低糖牡丹花脯加工工艺研究

来源：花匠小妙招时间：2026-01-24 01:44

摘要: 为更好的利用牡丹花资源,本文以新鲜牡丹花为原料,经烫漂、护色、硬化、糖渍及杀菌等工艺制成低糖牡丹花脯。实验结果表明最佳加工工艺为:牡丹花沸水烫漂2min并立即冷却;用0.25%(w/v)柠檬酸,0.2%(w/v)异维生素C钠和0.2%(w/v)无水氯化钙配制的护色硬化液常温浸泡30min;在25%(w/v)蔗糖,0.4%(w/v)柠檬酸的糖液中,于35℃渗糖70min,真空度为0.09MPa,感官评定得分为93分;杀菌工艺为100℃杀菌15min。

关键词: 牡丹花脯 / 低糖 / 护色 / 真空糖渍

Abstract: For better use of peony flowers resources, low-sugar preserved Peony Flower was processed from fresh peony flowers through the following procedures: bleaching, color fixing, hardening, sugaring and sterilizing. The optimal processing technology of low-sugar preserved peony flower was determined as follows: fresh peony flower were bleached in boiling water for 2min and immediately cooled; following color fixing and hardening by soaking for30min in a solution containing citric acid 0.25% ( w /v) , sodium isoascorbate 0.2% ( w /v) , and calcium chloride0.2% ( w /v) , sugar-dipping with sucrose 25% ( w /v) and citric acid 0.4% was done at 35℃ for 70 min, the sensory evaluation score was 93.The vacuum degree 0.09MPa, the sterilize condition were 100℃ and 15min.

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