响应面法优化低糖椰肉果脯真空渗糖工艺  

The Optimization on Vacuum Sugar Permeability Process for Low Sugar Coconut Meat by Response Surface Methodology

作　　者：谢婧[1] 李咏梅[1] 陈晓欣 唐泳钰 李佳纯 XIE Jing;LI Yongmei;CHEN Xiaoxin;TANG Yongyu;LI Jiachun(Guangdong Polytechnic of Science and Trade,Guangzhou510430)

机构地区：[1]广东科贸职业学院,广州510430

出　　处：《食品工业》2022年第10期5-9,共5页The Food Industry

基　　金：广东省教育厅2021年度教育科学规划课题高等教育专项:“一核一带一区”背景下现代农业与食品产业的人才培养路径研究(2021GXJK110);清远市哲学社会科学2021年规划项目:产教融合背景下构建食品类专业高质量教育课程体系的研究与实践(ZZH45)。

摘　　要：以海南椰肉为原料,在单因素基础上,以椰肉果脯感官评分为指标,研究CaCl_(2)浓度、NaHSO_(3)浓度、CMC-Na浓度、真空渗糖时间和温度对椰肉果脯品质的影响,并采用正交试验优化工艺条件。结果表明,优化后的最佳工艺条件:CaCl_(2)浓度0.4%,NaHSO_(3)浓度0.32%,真空渗糖时间120 min,真空温度55℃,CMC-Na浓度0.52%,在此条件下可制得色泽、口感和组织状态皆佳的椰肉果脯。Taking Hainan coconut meat as raw material,the efects of CaCl_(2)concentration,NaHSO_(3)concentration,CMC-Na concentration,vacuum saccharification time and temperature on the quality of coconut meat were studied on the basis of single factor and sensory score of Hainan coconut meat as index,and orthogonal test was used to optimize the processing condition.The results showed that the optimal condition was the concentration of CaCl_(2)0.4%,the concentration of NaHSO_(3)0.32%,the vacuum saccharification time 120 min,the vacuum temperature 55℃,and the concentration of CMC-Na 0.52%.Under this condition,coconut preserved fruit with good color,taste and texture could be prepared.

关 键 词：低糖果脯 椰肉 真空渗糖 工艺参数 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]