响应面试验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析

doi:10.7506/spkx1002-6630-201520009

食品科学

响应面试验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析

孙海涛1,2,3，邵信儒1,2，姜瑞平1，徐晶1，孙艳雪1，朱炎1，朱俊义4,*

1.通化师范学院长白山食用植物资源开发工程中心，吉林通化 134000；
2.通化师范学院长白山非物质文化遗产传承协同创新中心，吉林通化 134000；
3.吉林大学生物与农业工程学院，吉林长春 130022；4.通化师范学院生命科学学院，吉林通化 134000

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 朱俊义
基金资助:
吉林省教育厅“十二五”科学技术研究项目（2014402）；
吉林省“2011计划”长白山非物质文化遗产传承协同创新中心项目（[2013]6号）；通化师范学院自然科学科研项目（201274）

Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Actinidia arguta by Response Surface Methodology and Texture Analysis

SUN Haitao1,2,3, SHAO Xinru1,2, JIANG Ruiping1, XU Jing1, SUN Yanxue1, ZHU Yan1, ZHU Junyi4,*

1. Development Engineering Center of Edible Plant Resources of Changbai Mountain, Tonghua Normal University,
Tonghua 134000, China; 2. Inheritance and Collaborative Innovation Center of Intangible Cultural Heritage of Changbai Mountain,
Tonghua Normal University, Tonghua 134000, China; 3. College of Biological and Agricultural Engineering, Jilin University,
Changchun 130022, China; 4. College of Life Science, Tonghua Normal University, Tonghua 134000, China

Online:2015-10-25 Published:2015-10-20
Contact: ZHU Junyi

摘要/Abstract

摘要：

采用超声渗糖制备野生软枣猕猴桃果脯并进行质构分析，探讨超声波对渗糖效果的影响。以含糖量为考察指标，通过响应面法分析优化超声渗糖条件为超声渗糖时间5.1 h、超声功率140 W、渗糖液糖度54 °Brix，此条件渗糖后的果脯湿基含糖量为32.27%，提高了果脯的渗糖速率。全质构分析和穿刺测试结果表明，采用超声渗糖法制备的软枣猕猴桃果脯的硬度值为4 345 g，咀嚼性为52.73 mJ，凝聚性为0.22 mJ，黏性值为58 g，脆性值为435.5 g，其主要质构指标与对比蜜枣果脯接近，感官质量优于真空渗糖软枣猕猴桃果脯。

关键词: 软枣猕猴桃果脯, 超声渗糖, 质构分析, 渗糖效果

Abstract:

Preserved Actinidia arguta was prepared by ultrasound-assisted sugar permeation and its texture was analyzed.
The effect of ultrasound on sugar permeability was studied. Through response surface analysis using sugar content (on a wet
weight basis) as the response variable, the optimized conditions for sugar permeation were determined as follows: ultrasound
time, 5.1 h; ultrasound power, 140 W; and sugar content of permeation solution, 54 °Brix. Under these conditions, the sugar
content of preserved Actinidia arguta was 32.27% before drying, suggesting that the sugar permeability can be improved by
ultrasound. The results of texture profile analysis (TPA) and puncture test showed that the hardness was 4 345 g, chewiness
52.73 mJ, cohesive 0.22 mJ, viscosity 58 g, and brittleness 435.5 g. The texture of preserved Actinidia arguta was similar to
that of candied jujube, and the sensory quality was better than that produced by vacuum sugar permeation.

Key words: preserved Actinidia arguta, ultrasound-assisted sugar permeation, texture analysis, sugar permeability

中图分类号:

TS205.1

孙海涛，邵信儒，姜瑞平，徐晶，孙艳雪，朱炎，朱俊义. 响应面试验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520009.

SUN Haitao1,2,3, SHAO Xinru1,2, JIANG Ruiping1, XU Jing1, SUN Yanxue1, ZHU Yan1, ZHU Junyi4,*. Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Actinidia arguta by Response Surface Methodology and Texture Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520009.

[1]	郭萌，何川，翟雯怡，郭慧园，吕莹，仝其根. 鸡蛋豆腐配方及质构特点微观分析[J]. 食品科学, 2020, 41(22): 279-288.
[2]	薛倩倩，姜晓明，温运启，薛长湖，栾东磊. 微波巴氏杀菌对软包装大马哈鱼鱼片的品质影响[J]. 食品科学, 2020, 41(21): 52-57.
[3]	赵圆圆，易建勇，毕金峰，吴昕烨，彭健，候春辉. 干燥方式对复水香菇感官、质构及营养品质的影响[J]. 食品科学, 2019, 40(3): 101-108.
[4]	刘壮，张鹏辉，姚亚亚，张会彦，欧阳伶俐，李慧静. 薏米全粉的添加对小麦粉加工品质的影响[J]. 食品科学, 2018, 39(20): 99-103.
[5]	江连洲，朱颖，陈惠惠，祁新华，周艳，李杨，隋晓楠，齐宝坤，王中江. 真空低温油炸工艺对豆腐泡品质的影响[J]. 食品科学, 2018, 39(18): 242-248.
[6]	刘宣伯，甘晶，韭泽悟，殷丽君，庞志花，程永强. 魔芋葡甘聚糖对馒头品质的影响[J]. 食品科学, 2017, 38(21): 100-105.
[7]	高涵，王玉，郭全友，俞骏，王锡昌，包海蓉. 鲣鱼罐头的变温与恒温杀菌工艺比较[J]. 食品科学, 2016, 37(8): 81-85.
[8]	吕帆，朱文彬，王兰梅，董在杰. 福瑞鲤与黄河鲤、建鲤鱼肉品质的比较及影响肉质的主成分分析[J]. 食品科学, 2016, 37(5): 28-34.
[9]	汪瑨芃，管瑛，芮昕，陈晓红，徐笑，黄璐，董明盛. 茯砖茶添加对益生菌豆腐凝胶特性及抗氧化功能的影响[J]. 食品科学, 2016, 37(15): 25-30.
[10]	尹玲，王长林*，王迎杰，向成钢，陈花. 南瓜的感官品质、质构及生化分析[J]. 食品科学, 2013, 34(5): 26-30.
[11]	李楠楠范志红. 不同烹调方法对鱼营养价值及感官评价的影响[J]. 食品科学, 2012, 33(5): 93-97.
[12]	田芬，粘靖祺，霍贵成. 嗜酸乳杆菌和双歧杆菌发酵乳的流变特性研究[J]. 食品科学, 2012, 33(5): 155-159.
[13]	陈旭平，谢怡，邓刘蒙子，黄雪松. 不同因素对茶多糖凝胶特性的影响[J]. 食品科学, 2012, 33(11): 35-38.
[14]	宋瑶瑶，陈杰，何剑飞，徐侃，孟岳成. 正交试验法优化米饭汉堡制备工艺条件[J]. 食品科学, 2011, 32(12): 88-91.
[15]	许喜林，李应琼. 雅致放射毛霉和运动发酵单胞菌混合发酵霉豆渣研究[J]. 食品科学, 2011, 32(11): 103-106.

响应面试验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析

Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Actinidia arguta by Response Surface Methodology and Texture Analysis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价