食品科学2025，Vol.46Issue(7)：100-106,7.DOI:10.7506/spkx1002-6630-20240827-194
海藻糖替代蔗糖浸渍处理对草莓脯品质的影响
Effect of Trehalose as Replacer of Sucrose for Osmotic Dehydration on the Quality Properties of Candied Strawberry
摘要
Abstract
In order to determine the effect of trehalose as a total or partial replacement of sucrose in osmotic dehydration on the quality of candied strawberry,the changes in the solid growth rate,water loss rate,water activity,free sugar content,water state,texture and color of candied strawberry were studied when the osmotic dehydration was performed using a mixture of trehalose at varying levels ranging from 0%to 40%and sucrose(the total mass was 40%of that of strawberry).The results showed that with increasing trehalose proportion,the solid gain rate decreased linearly while the water activity and the trehalose content increased linearly.However,the relationships of trehalose levels with the transverse relaxation times and peak areas for three water states and color parameters were all fitted to a quadratic function,indicating that the interaction between trehalose and sucrose is mainly manifested in the freedom of water and color.In addition,excessive addition of trehalose increased the individual differences in the texture of candied strawberry.At addition levels of 35%and 40%,the variation coefficients of viscous force were 174%and 67%,respectively,which were higher than those at the other addition levels(17%-46%).The research results provide a reference for the application of trehalose in candied strawberry.关键词
海藻糖/渗透脱水/草莓脯/水分状态/品质Key words
trehalose/osmotic dehydration/candied strawberry/water state/quality分类
轻工纺织引用本文复制引用
牛丽影,蔡晨翔,李大婧,何茸茸,聂梅梅,吴海虹,唐冬妹..海藻糖替代蔗糖浸渍处理对草莓脯品质的影响[J].食品科学,2025,46(7):100-106,7.基金项目
江苏省重点研发项目(BE2021316) （BE2021316）
江苏省农业科技自主创新资金项目(CX(21)2026) （CX(21）
