超声辅助渗糖技术制备低糖金丝蜜枣及其营养品质评价  

Preparation and Texture Evaluation of Low Sugar Candied Jujube by Ultrasound-assisted Sugar Permeation

作　　者：田文妮 肖更生[1,3] 温靖 余元善[1] 彭健[1] 张利 TIAN Wen-ni;XIAO Geng-sheng;WEN Jing;YU Yuan-shan;PENG Jian;ZHANG Li(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Xinjiang Xisheng Fruit Industry Co.,LTD.,Kashi 844100,China;Institute of Light Industry Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510610,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]新疆西圣果业有限责任公司,新疆喀什844100 [3]仲恺农业工程学院轻工食品学院,广东广州510610

出　　处：《中国果菜》2022年第8期42-50,共9页China Fruit & Vegetable

基　　金：国家重点研发计划(2019YFD1002300);新疆维吾尔自治区支疆项目(2018E02012)。

摘　　要：为探讨超声波对金丝蜜枣渗糖效果的影响,本研究采用超声辅助渗糖技术制备低糖金丝蜜枣,并对其进行质构分析。以含糖量和水分含量为考察指标,通过响应面法优化超声辅助渗糖工艺的最优条件。结果表明,超声辅助渗糖技术制备低糖金丝蜜枣的最佳工艺为超声时间28 min、渗糖温度94℃、超声功率200 W,在此条件下制备的金丝蜜枣水分含量为15.03%,含糖量为23.01%,比未超声组分别降低11.60%和20.31%。营养成分和质构特性测试结果表明,相比未超声组,采用超声辅助渗糖法制备的金丝蜜枣中抗坏血酸含量、果胶含量和多酚含量分别提高了24.40%、12.15%和21.36%,单宁含量下降19.24%;其硬度、弹性和咀嚼性分别提高了7.93%、16.42%和21.45%。本研究采用的超声辅助渗糖工艺不仅成功制备了低糖金丝蜜枣,而且提高了金丝蜜枣的营养成分和质构特性。因此,超声辅助渗糖技术适用于制备低糖金丝蜜枣,具有效率高、成本低、工艺简单等特点,是一种绿色高效的制备工艺。Candied jujube was prepared by ultrasound-assisted sugar permeation and its texture was analyzed.The effect of ultrasound on sugar permeability on low sugar candied jujube was studied.Through response surface analysis using sugar content and water content as the response variable,the optimized conditions for sugar permeation were determined as follows:ultrasonic time 28 min,ultrasonic power 200 W,permeability temperature 94℃.Under these conditions,the water content and sugar content of candied dates were 15.03%and 23.01%,respectively after drying.The results of nutritional components and texture properties showed that compared with the non-ultrasonic group,the content of ascorbic acid,pectin and polyphenol of candied jujube prepared by ultrasonic-assisted sugar osmosis were increased by 24.40%,12.15%and 21.36%,respectively.The tannin content decreased by 19.24%while its hardness,elasticity and chewiness increased by 7.93%,16.42%and 21.45%,respectively.The ultrasonic-assisted sugar infiltration process adopted in this study not only successfully prepared low-sugar candied jujube,but also improved the nutritional components and texture properties of candied jujube.Therefore,the ultrasonic assisted sugar infiltration technology was suitable for the preparation of low-sugar candied jujube,which had the characteristics of high efficiency,low cost and simple process,and was a sustainable and efficient preparation process.

关 键 词：超声辅助渗糖 金丝蜜枣 渗糖效果 质构分析 响应面法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]