低糖樱桃番茄果脯渗糖工艺研究及品质评价  

Study on the evaluation index of the quality of low sugar Cherry tomato preserved fruit

作　　者：王晨[1] 杨薇[1] 易丽[1] 于启洋[1] WANG Chen YANG Wei YI Li YU Qi-yang(Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, Chin)

机构地区：[1]昆明理工大学现代农业工程学院,云南昆明650500

出　　处：《食品工业科技》2017年第3期265-269,278,共6页Science and Technology of Food Industry

摘　　要：为了探讨果脯品质的量化评价指标,本文以樱桃番茄为研究对象,对不同渗糖梯度、食盐浓度制成的果脯进行感官评定和质地多面分析法(Texture Profiles Analysis,TPA)评价,优化了樱桃番茄果脯的生产工艺参数;同时对感官评定和TPA评价指标进行相关性分析。结果表明:制作樱桃番茄果脯较优工艺参数为渗糖梯度20%~30%~40%~50%,食盐浓度1%;TPA指标中的硬度、胶粘性和咀嚼性与感官评定指标存在显著相关性,并得到了以TPA指标为自变量,感官评定指标为因变量的具有统计学意义(p<0.05)的线性回归方程,此结果对感官评定指标进行了有效的补充,可为果脯品质的定量评价提供理论依据。In order to investigate the quantitative indicators of preserved fruits, the sensory evaluation and texture profile analysis（TPA） were used to analyze the Cherry tomato preserved fruits with different salt concentration, sugar permeability gradient, and the production process of the Cherry tomato preserved fruits was optimized. Meanwhile, the correlation analysis between TPA indexes and sensory evaluation indexes were conducted.The results indicated that the optimal process was the sugar permeability gradient of 20% -30% -40% -50% and salt content of 1%.The hardness, adhesive, chewing and sensory evaluation indexes were significantly correlational.Linear regression equations were established based on the TPA indexes as independent variables, and the sensory evaluation indexes as dependent variables in statistice. This result can be used to supplement the index of sensory evaluation.The study provides theory basis for determining the quantitative evaluation index of preserved fruits.

关 键 词：樱桃番茄果脯 感官评定 TPA 质构 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]