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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. 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

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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

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