食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 180 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024830

生产与科研应用

不同渗糖方式对红宝石李果脯品质的影响

  • 孙丽婷 ,
  • 刘立增 ,
  • 刘爱国 ,
  • 王伟佳 ,
  • 马江 ,
  • 杨毅
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  • 1(天津市食品生物技术重点实验室,天津商业大学 生物技术与食品科学学院,天津,300134)
    2(天津宝发食品有限公司,天津,300400)
    3(彼特锐斯(天津)商贸有限公司,天津,300300)
硕士研究生(刘立增副教授为通讯作者,E-mail:liulizeng@126.com)

收稿日期: 2020-06-22

  修回日期: 2020-08-10

  网络出版日期: 2021-02-03

基金资助

天津市企业科技特派员项目(19JCTPJC52500)

收起

Effects of different sugar infiltration methods on qualities of ruby plum preserved fruit

  • SUN Liting ,
  • LIU Lizeng ,
  • LIU Aiguo ,
  • WANG Weijia ,
  • MA Jiang ,
  • YANG Yi
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  • 1(Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
    2(Tianjin Baofa Food Co.Ltd., Tianjin 300400, China)
    3(Bitterest(Tianjin) Trading Co.Ltd., Tianjin 300300, China)

Received date: 2020-06-22

  Revised date: 2020-08-10

  Online published: 2021-02-03

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摘要

以红宝石李为原料,采用常压、真空、超声波和微波3种渗糖加工方式,研究不同渗糖工艺下红宝石李果脯的色泽、质构特性、总糖含量、复水性、水分构成、滋味以及果脯品质的感官变化。结果表明:采用真空渗糖技术能够显著提高产品的亮度,微波渗糖得到的产品色泽较差;超声波渗糖的产品复水率、硬度和韧性显著偏高(P<0.05),总糖含量最高;微波和超声波渗糖制备果脯中结合水的相对含量显著偏高(P<0.05)。电子舌滋味测定结合感官评价超声波渗糖制备的果脯滋味最佳。

关键词： 红宝石李; 果脯; 渗糖方式; 感官评价

本文引用格式

孙丽婷 , 刘立增 , 刘爱国 , 王伟佳 , 马江 , 杨毅 . 不同渗糖方式对红宝石李果脯品质的影响[J]. 食品与发酵工业, 2021 , 47(1) : 180 -185 . DOI: 10.13995/j.cnki.11-1802/ts.024830

Abstract

With ruby plum as experimental raw materials, the preserved fruits were processed by various sugar infiltration technologies such as atmospheric pressure, vacuum, ultrasonic wave and microwave, in order to study how different sugar infiltration methods affect the color, texture characteristics, total sugar content, rehydration, water composition, taste and sensory evaluation of preserved ruby plum.The results demonstrated that vacuum sugar infiltration technology could improve the color brightness of the product significantly, while the color obtained by microwave sugar infiltration was poor.Preserved fruits which applied ultrasonic wave sugar technology had observable higher rehydration rate, hardness and toughness (P＜0.05), and the gross sugar content was the highest.The relative content of bound water in the preserved fruit prepared by microwave and ultrasonic wave sugar infiltration technologies was remarkably higher (P＜0.05).Moreover, the results of electronic tongue measurement and sensory evaluation showed that the preserved fruit processed by ultrasonic wave sugar infiltration has the best taste.

Key words： ruby plum; preserved fruit; sugar infiltration method; sensory evaluation

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