不同渗糖方式对徐香猕猴桃果脯品质的影响  

Effects of Different Sugar Permeability Methods on Properties of Xuxiang Kiwi Preserved Fruit

作　　者：颜娜 李华佳[2] 徐星烨 朱永清[2] 张源 雷敏 郭壮[1] YAN Na;LI Hua-jia;XU Xing-ye;ZHU Yong-qing;ZHANG Yuan;LEI Min;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;Institute of Agro-products Processing,SichuanAcademy of Agricultural Sciences,Chengdu 610066,Sichuan,China)

机构地区：[1]湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所,湖北襄阳441053 [2]四川省农业科学院农产品加工研究所,四川成都610066

出　　处：《食品研究与开发》2019年第21期71-75,131,共6页Food Research and Development

基　　金：成都市产业集群协同创新项目(2015-cp030031-nc);湖北文理学院食品新型工业化学科群建设项目(2018);湖北文理学院教师科研启动基金项目(202059035)

摘　　要：以徐香猕猴桃为原料,探讨常压、真空、微波和超声波渗糖4种不同渗糖方法对其水分构成、复水性、硬度、韧性、风味和滋味品质的影响。经低场核磁共振检测发现,微波和超声波渗糖制备果脯中结合水的相对含量显著偏高(P<0.05)。经复水性试验和物性测试仪检测发现,超声波渗糖方式制备果脯的复水率、硬度和韧性显著偏高(P<0.05)。电子鼻和电子舌检测结果表明,真空渗糖方式制备徐香猕猴桃果脯的风味品质较差,而微波渗糖方式制备的徐香猕猴桃果脯咸味显著偏高(P<0.05)。由此可见,超声波渗糖工艺制备的徐香猕猴桃果脯品质较佳。Xuxiang kiwi samples were used as materials to analyze the effect of sugar permeability method on the water content,rehydration characteristics,hardness,toughness,odor and taste qualities of preserved fruit by traditional,vacuum,microwave and ultrasonic.The results of low field nuclear magnetic resonance(NMR)imaging technology indicated that Xuxiang kiwi preserved fruit samples treatment by microwave and ultrasonic sugar permeability methods with significant higher relative content of bound water(P<0.05).The result of rehydration and texture analyzer test indicated that preserved fruit samples treatment by microwave sugar permeability method with significant higher rehydration ratio,hardness and toughness(P<0.05).The results of electronic tongue and electronic nose indicated that Xuxiang kiwi preserved fruit samples treatment by vacuum sugar permeability method with poor flavor quality,and the relative content of saltness were significant higher in Xuxiang kiwi preserved fruit samples treatment by microwave sugar permeability method(P<0.05).Thus,the Xuxiang kiwi preserved fruit samples treatment by microwave sugar permeability method with better product qualities.

关 键 词：徐香猕猴桃 果脯 不同渗糖方式 品质 评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]