可食性胶体添加对低糖猕猴桃果脯微波渗糖效果的影响  

Effects of esculent colloid adding on sugar osmosis of low sugar preserved kiwifruit by microwave

作　　者：祝美云[1] 魏征[1] 郭祥永[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《果树学报》2011年第4期635-640,共6页Journal of Fruit Science

基　　金："十一五"国家科技支撑计划项目(2006BAD22B04);河南省教育厅科技攻关计划项目(2011A550012)

摘　　要：以猕猴桃为试材,对低糖果脯微波渗糖糖液组成与配比、渗糖时间等部分工艺进行了研究,重点探讨了可食性胶体添加对低糖果脯微波渗糖效果的影响。结果表明,微波渗糖时需配制质量分数40%的糖液,其中麦芽糖取代量为50%,同时添加0.2%的柠檬酸;在30%微波火力下渗糖40 min时果脯含糖量达32.55%,产品外观晶莹透明,口感纯正;在微波渗糖的糖液中加入1.0%明胶,渗糖后果脯含糖量为30.88%,对微波渗糖影响最小,果脯饱满度和透明度较好,风味口感较佳;用1.2%CMC-Na在干燥前对果脯进行浸胶处理30 s,果脯果型饱满,色泽鲜亮,可以获得较好的终产品品质。The aim was to achieve optimal sugar osmosis processing technology by microwave.The individual effect of esculent colloid adding was investigated with single factor experiment,and the sugar solution constitute,the amount of maltose syrup and citric acid were examined using orthogonal array design for sugar content,and the sensory quality was also evaluated after sugar osmosis.Results indicated that the optimum conditions for sugar osmosis were as follows：40%（w/w） sugar liquid in which maltose substitution fluid took 50% and citric acid took 0.2%.The sugar content reached 32.55% when sugar osmosis took 40 min under 30% microwave firepower,and the product had transparent appearance with pure taste quality.If 1.0% gelatin was added after sugar osmosis,the sugar content reached up to 30.88%,the product had preferable satiation degree and transparency,better flavor and taste,and the treatment had the least impact on sugar osmosis by microwave.Soaking for 30 s in 1.2% CMC-Na before drying,the product gained good final quality.

关 键 词：猕猴桃 低糖果脯 可食性胶体 微波渗糖 

分 类 号：S663.4[农业科学—果树学]