食品科学 ›› 2013, Vol. 34 ›› Issue (10): 50-54.doi: 10.7506/spkx1002-6630-201310011

• 工艺技术 • 上一篇    下一篇

低糖蓝莓果脯的微波渗糖工艺

马艳弘1,周剑忠1,王 英1,谢 芹2,黄开红1,*   

  1. 1.江苏省农业科学研究院农产品加工研究所,江苏 南京 210014;2.中国药科大学药学院,江苏 南京 210009
  • 收稿日期:2012-04-17 修回日期:2013-03-29 出版日期:2013-05-25 发布日期:2013-05-07
  • 通讯作者: 黄开红 E-mail:jaashuang@hotmail.com
  • 基金资助:

    江苏省农业自主创新项目

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

MA Yan-hong1,ZHOU Jian-zhong1,WANG Ying1,XIE Qin2,HUANG Kai-hong1,*   

  1. 1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. School of Pharmacy, China Pharmaceutical University, Nanjing 210009, China
  • Received:2012-04-17 Revised:2013-03-29 Online:2013-05-25 Published:2013-05-07

摘要:

采用单因素和L9(34)正交试验研究预处理方式、护色硬化时间、渗糖液中明胶添加量、微波渗糖时间对低糖蓝莓果脯微波渗糖效果的影响,通过测定微波渗糖过程中的含糖量变化、色度变化、以及样品感官品质来确定最佳微波渗糖工艺。结果表明:蓝莓经冷冻处理,微波渗糖效果最佳;最佳渗糖条件为护色、硬化4.5h、渗糖液中明胶添加量为质量浓度0.6g/100mL,微波渗糖时间35min,该条件下制得的蓝莓果脯具有最高的含糖量(35.14%)和最好的感官品质。

关键词: 低糖蓝莓果脯, 含糖量, 微波渗糖, 感官品质

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

中图分类号: