渗糖方式对百香果果脯品质特性的影响OA北大核心
Sugar Infiltration Methods on the Quality Characteristics of Preserved Passion Fruit
为获得制备百香果果脯较好的渗糖方式,以传统常压渗糖为对照,比较了超声波和微波辅助渗糖对百香果果脯的感官、色泽、质构特性、总糖含量、总酚含量及体外抗氧化性的影响.结果表明:相比于常压渗糖和微波辅助渗糖,超声辅助渗糖(50 min)可显著(P<0.05)提高百香果果脯的感官评分(82.67分)、硬度(343.02/g)、咀嚼性(114.31/mJ)、胶着性(189.71/g)、总糖(58.73%)、总酚(3.8 mg GAE·g-1)及DPPH自由基清除能力(86.83%),但其亮度和羟自由基清除能力显著与常压渗糖(50 min)无显著差异(P>0.05).因此,超声辅助渗糖(50 min)更适合百香果果脯的制备.
To obtain an optimal sugar infiltration method for the preparation of preserved passion fruit,this paper investigates the ultrasonic-assisted and microwave-assisted sugar infiltration technologies on the sensory score,color,texture characteristics,total sugar content,total phenol content and vitro antioxidant capacity of preserved passion fruit,adopting the conventional sugar infiltration method as a control.The results show that the sensory scores(82.67),hardness(343.02/g),chewiness(114.31/mJ),gelatinization(189.71/g),total sugars(58.73%),total phenols(3.8 mg GAE·g-1)and DPPH free radical scavenging ability(86.83%)of the preserved fruits are increased significantly(P<0.05)by ultrasonic-assisted sugar infiltration method(50 min)in comparison with the conventional and wave-assisted technologies,whereas the difference of brightness and hydroxyl radical scavenging ability between conventional and ultrasonic group are not significant(P>0.05).Hence,the ultrasonic-assisted sugar infiltration method(50 min)is more suitable for the production of preserved passion fruit.
朱苗;刘定波;杨兴义;金文娜
铜仁学院材料与化学工程学院,贵州 铜仁 554300铜仁学院材料与化学工程学院,贵州 铜仁 554300铜仁学院材料与化学工程学院,贵州 铜仁 554300铜仁学院材料与化学工程学院,贵州 铜仁 554300
轻工业
百香果果脯渗糖方式渗糖时间品质
Passion fruitpreserved fruitsugar infiltration methodsugar infiltration timequality
《山东农业大学学报（自然科学版）》 2025 (3)
517-524,8
铜仁学院2021年省级一流专业建设点(YLBK-2022046)铜仁学院2021年省级一流专业建设点(YLBK-2022045)
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