中国果菜2026，Vol.46Issue(9)：42-50,9.DOI:10.19590/j.cnki.1008-1038.2026.09.007
荒漠肉苁蓉果脯超声辅助渗糖工艺优化及品质评价
Optimization of Ultrasonic-assisted Sugar Infiltration Process and Quality Evaluation of Desert Cistanche deserticola Preserved Fruit
摘要
Abstract
Desert Cistanche deserticola is a distinctive medicinal and edible resource in the sandy regions of Northwest China,possessing both ecological and nourishing value.Developing it into preserved fruit can extend the industrial chain and drive industrial upgrading.Using desert C.deserticola as the main raw material a response surface experiment was conducted based on single-factor experiments to optimize the parameters of the ultrasonic-assisted sugar infiltration process,followed by quality evaluation.The results indicated that the optimal process parameters for ultrasonic-assisted sugar infiltration of desert C.deserticolafruit preserves were a sugar permeation time of 60 min,a sugar permeation temperature of 50℃,and an ultrasonic power of 90 W.The factors influencing sensory scores,in descending order of impact,were sugar permeation time,ultrasonic power,and sugar permeation temperature.The desert C.deserticola fruit preserves produced using the optimal sugar-infusion process were golden yellow,uniform,and moist;sweet with no off-flavors;soft,chewy,and springy with no hard centers;and of excellent quality.This study provides an effective process reference for the development of functional C.deserticola preserved fruit snacks and provides theoretical basis and data for the high-value utilization of C.deserticoladeserticola resources.关键词
荒漠肉苁蓉/果脯/超声波/渗糖/香气/苯乙醇苷/药食同源Key words
Desert Cistanche deserticola/preserved fruit/ultrasound/sugar infiltration/aroma/phenylethanoid glycosides/medicine-food homology分类
轻工纺织引用本文复制引用
高振红,卢晓瑞,杨莹玉,曲昆生,张志伟..荒漠肉苁蓉果脯超声辅助渗糖工艺优化及品质评价[J].中国果菜,2026,46(9):42-50,9.基金项目
中央引导地方科技发展基金(25ZYCGSN01320) （25ZYCGSN01320）
新疆自治区科技支疆项目(2025E02011) （2025E02011）
