基于微波辅助的低糖菠萝蜜果脯工艺优化的研究  

Study on the Optimization of Low sugar Preserved Jackfruit Based on Microwave

作　　者：王硕 马英子 WANG Shuo;MA Yingzi(Guangzhou College of Technology and Business,Guangzhou 510800,China)

机构地区：[1]广州工商学院,广东广州510800

出　　处：《现代食品》2022年第21期52-55,共4页Modern Food

基　　金：教育部产学合作协同育人项目“基于创新能力培养的食品科学专业教研协同人才培养体系构建”(220506537235432)。

摘　　要：以新鲜菠萝蜜为原材料,经过原材料预处理、果肉硬化、渗糖等过程,将菠萝蜜加工成菠萝蜜果脯,满足当代人群对于低糖食品的需要。本文研究低糖菠萝蜜果脯的制作工艺和硬化剂对果肉的硬化效果,通过单因素试验和正交试验确定了氯化钙、柠檬酸钠、赤藓糖醇的最佳用量和渗糖加工时间,并对菠萝蜜果脯进行了感官性质评价以及产品品质分析。结果表明,低糖菠萝蜜果脯的最优加工配比为质量分数0.3%的氯化钙对果肉进行硬化处理1 h,柠檬酸的添加量是0.2%,采用微波辅助法对其进行渗糖,浓度为50%的赤藓糖醇渗糖时间为20 min。此配比条件下制作的菠萝蜜果脯颜色金黄,有光泽,软硬适中,有咀嚼感,有一定菠萝蜜果味。With fresh jackfruit as the raw material,jackfruit is processed into preserved jackfruit through the processes of raw material pretreatment,flesh hardening,sugar infiltration,etc.to meet the needs of modern people for low sugar food.The processing technology of low sugar jackfruit preserved fruit and the hardening effect of hardener on the flesh were studied.The amount of calcium chloride,sodium citrate,erythritol and the processing time of sugar infiltration were determined through single factor test and orthogonal test.The sensory properties of jackfruit preserved fruit were evaluated and the product quality was analyzed.The final research results showed that the optimal processing ratio of sugar reduced jackfruit preserved fruit was that 0.3% calcium chloride(mass fraction)hardened the pulp for 1h,the addition amount of citric acid was 0.2%,and the sugar infiltration was carried out by microwave assisted method.The sugar infiltration time of 50%erythritol was 20 minutes.The preserved jackfruit made under the condition of this ratio is golden in color,shiny,moderate in hardness,chewy,and has a certain taste of jackfruit.

关 键 词：低糖果脯 菠萝蜜 微波辅助 工艺优化 

分 类 号：S667.8[农业科学—果树学]