研究了蔗糖、山梨醇、葡萄糖3种冰点调节剂对降低鲜切荔枝果肉冰点的效果及复配浓度的影响。在单因素实验的基础上,以鲜切荔枝果肉的冰点为响应值,通过响应曲面法建立回归模型,得到山梨醇、葡萄糖、蔗糖3种冰点调节剂的优化复配浓度为:山梨醇6.24%,葡萄糖7.31%,蔗糖40.93%。鲜切荔枝果肉经此优化复配浓度在3℃、浸渍3h处理后,其冰点可降至-4.15℃,与模型预测值(-4.13℃)接近,比未处理果肉的冰点降低了1.3℃。

Effects of different freezing point regulators including sucrose,sorbitol and glucose on the freezing point of fresh-cut litchi pulp were evaluated and optimized by response surface methodology.Results showed that the optimal conditions were: sorbitol content 6.24%,glucose content 7.31% and sucrose content 40.93%.Under the optimal conditions,the freezing point of the fresh-cut litchi pulp decreased to-4.15℃,close to the predicted value of-4.13℃.The optimal freezing point of the fresh-cut litchi pulp was reduced by 1.3℃ comparing to the control group.