To explore the influence of different parameters on the pumpkin osmotic dehydration, choosing fresh pumpkin as experimental material, using different concentrations of maltose syrup as penetrant and constant temperature water-bath to create a steady temperature, dehydration treatment was carried out for a better method of pumpkin stuffing processing. With the dehydration rate and sensory propertiestraits of fried pumpkin stuffing as a standard, osmotic dehydration processing was analyzed, and the effects of osmotic dehydration on pumpkin of the permeate type, permeate concentration, treatment temperature, pumpkin slice size was com pared. The obtained processing method of the fried pumpkin stuffing after dehydration was:mixed penetrant of 30%maltose solution with 10%NaCl, infiltration temperature 45℃, penetration time for 6 h, size of pumpkin slice 2 mm-3 mm times 1 mm-2 mm. Water activity of fried stuffing after dehydration was 0.73, conducive to the preservation. Osmotic dehydration processing method of pumpkin stuffing was concise and easy to handle. The experimental product was bright and golden in color, rich in pumpkin fragrance, semi-solid in texture, delicate and smooth in taste.%为探索不同参数对南瓜渗透脱水的影响规律,寻找较好南瓜馅料加工方法,选当季新鲜南瓜为试验材料,用不同浓度的麦芽糖浆为渗透液,通过恒温水浴锅创造稳定的温度,对南瓜进行脱水处理.以脱水率和脱水后炒制成的南瓜馅料感官性状为标准,分析渗透脱水过程,比较出渗透液种类、渗透液浓度、处理温度、南瓜条大小等因素对南瓜渗透脱水的影响.脱水后的南瓜馅料进行炒制得到较好的脱水方案:渗透液为30%麦芽糖溶液+10%NaCl,渗透温度为45℃,渗透时间为6 h,南瓜条宽2 mm~3 mm,厚1 mm~2 mm.馅料炒制后水分活度为0.73,有利于馅料的保存.南瓜馅料渗透脱水工艺简洁,易于操作.制品色泽金黄、香味浓郁、半固体状态、口感细腻润滑.
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