食品工业科技2026，Vol.47Issue(17)：51-62,12.DOI:10.13386/j.issn1002-0306.2025110092
不同渗透剂和干燥条件对柠檬蜜饯品质的影响
Effect of Different Osmotic Agents and Drying Conditions on the Quality of Lemon Preserves
摘要
Abstract
This study aimed to investigate the feasibility of using sugar alcohols(xylitol,sorbitol,and maltitol)as osmotic agents to replace traditional sucrose in the osmotic dehydration of lemon.Lemon preserves were subsequently obtained by drying at 45,50,and 55℃.The effects of osmotic agent type and drying temperature on product quality were systemati-cally evaluated in terms of osmotic efficiency,moisture content,textural properties,color,electronic nose responses,total phenolic and total flavonoid contents,antioxidant activity,soluble sugar content,and organic acid composition.Based on a comprehensive assessment integrating physicochemical indices and sensory evaluation,the optimal osmotic agent and drying temperature were determined.The results showed that,in terms of texture,sorbitol-and maltitol-treated samples dried at 45℃exhibited lower hardness and chewiness,whereas sucrose-and xylitol-treated samples showed higher values.Regarding nutritional quality,sucrose-and maltitol-treated samples dried at 45℃exhibited the highest total phenolic and flavonoid contents,followed by sorbitol-treated samples,with xylitol-treated samples showing the lowest levels.In terms of flavor quality,sucrose-treated samples dried at 45℃contained the highest levels of volatile compounds,followed by sor-bitol-and maltitol-treated samples,while the high osmotic efficiency of xylitol resulted in greater losses of volatile com-pounds.Sensory evaluation indicated that sucrose-treated samples dried at 45℃achieved the highest overall acceptability,followed by sorbitol-and xylitol-treated samples.Overall,based on a comprehensive assessment of physicochemical prop-erties with sensory evaluation,it can be concluded that substituting sucrose with sorbitol in combination with a drying tem-perature of 45 ℃is suitable for the development of low-sugar candied lemon products.关键词
渗透脱水/糖醇/蔗糖/柠檬/营养与风味/感官评价Key words
osmotic dehydration/sugar alcohols/sucrose/lemon/nutritional and flavor/sensory evaluation分类
轻工纺织引用本文复制引用
吕欣依,朱李想,姚瑶,周林燕..不同渗透剂和干燥条件对柠檬蜜饯品质的影响[J].食品工业科技,2026,47(17):51-62,12.基金项目
云南省国际科技特派员认定(个人)(202503AK140069) （个人）
云南省千人计划青年人才项目(YNQR-QNRC-2018-102) （YNQR-QNRC-2018-102）
云南省基础研究专项重点基金项目(202401AS070117). （202401AS070117）
