中国果菜2025，Vol.45Issue(7)：20-25,6.DOI:10.19590/j.cnki.1008-1038.2025.07.004
红心火龙果茎果脯的研制及感官鉴评指标合理性验证
Development of Preserved Red Pitaya Stem and Rationality Verification of Sensory Evaluation Indicators
摘要
Abstract
The pitaya stem is edible but has low utilization.This study utilized red-fleshed pitaya stems as raw material to develop red-fleshed pitaya stem preserves.Using single factor and orthogonal experiments to optimize the processing technology of dried fruits.The results showed that the optimal production process for preserved fruits was NaHSO3 dosage of 0.2 g/kg,CaCl2 dosage of 0.10％,sugar soaking time of 24 h,drying temperature of 65 ℃,and drying time of 6 h.Under these conditions,the pitaya stem preserves exhibited a natural golden color,a pleasantly sweet-sour taste,and achieved a sensorial score of 96 points.PCA and two-way ANOVA were performed on the sensory evaluation indicators,confirming that sweetness,color,and texture were indeed feasible and reliable sensory evaluation indices for red-fleshed pitaya stem preserves.关键词
火龙果茎/果脯/主成分分析/双因素方差分析Key words
Pitaya stem/preserved fruit/PCA/two-way ANOVA分类
轻工纺织引用本文复制引用
王建刚,吕艳..红心火龙果茎果脯的研制及感官鉴评指标合理性验证[J].中国果菜,2025,45(7):20-25,6.基金项目
山东药品食品职业学院院级课题-红心火龙果茎应用开发研究(Y2020Y04) （Y2020Y04）
