食品与机械2017，Vol.33Issue(9)：173-177,5.DOI:10.13652/j.issn.1003-5788.2017.09.036
牡丹花脯超声渗糖工艺优化及其质构特性的对比分析
Optimization on ultrasonic sugar permeability process and comparative analysis of textural properties of peony preserves
摘要
Abstract
In order to maximize the utilization of the peony resources,the fresh peony was used as the raw material,and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves,then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability.Taking sugar content as the research index,the optimum process was as follows:ultrasonic power 110 W,time 40 min,sucrose concentration 40％,and sugar content of sugar cane was 32.96％.The rate of sugar permeation was increased.The results of texture profile analysis (TPA) showed that the hardness was 16.069 N,cohesive was 0.606,elasticity was 0.876,gumminess was 9.738 N,chewiness was 8.530 mJ.The hardness,adhesiveness and chewiness of ultrasonic permeation sugar preserved fruits were significantly different from those of vacuum and osmotic sugar.关键词
牡丹/花脯/超声波/渗糖/质构Key words
peony/preserved flower/ultrasonic/sugar permeability/texture引用本文复制引用
李宁,朱文学,白喜婷,马怡童..牡丹花脯超声渗糖工艺优化及其质构特性的对比分析[J].食品与机械,2017,33(9):173-177,5.基金项目
河南省高校科技创新团队支持计划资助(编号:17IRTSTHN016) （编号:17IRTSTHN016）
