山东农业大学学报（自然科学版）2025，Vol.56Issue(3)：517-524,8.DOI:10.3969/j.issn.1000-2324.2025.03.016
渗糖方式对百香果果脯品质特性的影响
Sugar Infiltration Methods on the Quality Characteristics of Preserved Passion Fruit
摘要
Abstract
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.关键词
百香果/果脯/渗糖方式/渗糖时间/品质Key words
Passion fruit/preserved fruit/sugar infiltration method/sugar infiltration time/quality分类
轻工纺织引用本文复制引用
朱苗,刘定波,杨兴义,金文娜..渗糖方式对百香果果脯品质特性的影响[J].山东农业大学学报（自然科学版）,2025,56(3):517-524,8.基金项目
铜仁学院2021年省级一流专业建设点(YLBK-2022046) （YLBK-2022046）
铜仁学院2021年省级一流专业建设点(YLBK-2022045) （YLBK-2022045）
