Microwave-Assisted Sugar Permeation for Production of Low-Sugar Preserved Blueberries

doi:10.7506/spkx1002-6630-201310011

Abstract

Abstract:

This study was undertaken to optimize microwave-assisted sugar permeation conditions for the production of
low-sugar preserved blueberries. The effects of pretreatment methods, treatment time for simultaneous color protection
and hardening, gelatin concentration and sugar permeation time on sugar content, color change and sensory quality were
investigated using single factor and orthogonal array design methods. The best results were obtained by freeze drying and
microwave-assisted sugar permeation. The best sugar permeation conditions were 4.5 h of color protection and hardening,
0.6 g/100 mL of gelatin concentration and 35 min of sugar permeation time. Preserved blueberries obtaiend under the
optimized conditions had the highest sugar content (35.14%) and the best sensory quality.

Key words: low-sugar preserved blueberries, sugar content, microwave-assisted sugar osmosis, sensory quality

CLC Number:

TS 255.41

MA Yan-hong1，ZHOU Jian-zhong1，WANG Ying1，XIE Qin2，HUANG Kai-hong1,*. Microwave-Assisted Sugar Permeation for Production of Low-Sugar Preserved Blueberries[J]. FOOD SCIENCE, 2013, 34(10): 50-54.

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