以杏坯为原料加工杏脯的渗糖工艺优化  

Optimization of Sugar Permeation Process for Processing Preserved Apricot with Apricot Billet as Raw Material

作　　者：王雪 王新宇 刘希艺 李慧 毕莹 阿依加·马里克 王静 WANG Xue;WANG Xin-yu;LIU Xi-yi;LI Hui;BI Ying;Ayijia·MALIKE;WANG Jing(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国调味品》2023年第7期101-110,共10页China Condiment

基　　金：2020年中央财政林草科技推广示范项目(新[2020]TG19号);2021新疆维吾尔自治区农业技术推广与服务(2221-LYE1)。

摘　　要：以杏坯为研究对象制备色泽优良、软硬适中的杏脯,通过探究不同渗糖工艺中的渗糖时间、渗糖功率及糖液浓度对杏脯在制备过程中色泽、总糖含量及感官评分的影响,采用正交试验确定不同渗糖工艺条件下制备杏脯的最佳工艺条件。结果表明,以杏坯为原料加工杏脯的最优超声波渗糖工艺为300 W超声波功率+50%糖液浓度超声波处理60 min;最优真空渗糖工艺为:0.07 MPa真空度+50%糖液浓度真空渗透30 min;最优微波渗糖工艺为231 W微波功率+50%糖液浓度微波处理10 min;最优煮制渗糖工艺为693 W煮制功率+50%糖液浓度煮制处理5 min,渗糖处理后的果坯在常温常压下浸糖24 h,经干燥可得到品质较好的杏脯产品。Preserved apricot with excellent color and moderate hardness and softness is prepared with apricot billet as the research object.By exploring the effects of different sugar permeation processes including sugar permeation time,sugar permeation power and sugar liquid concentration on the color,total sugar content and sensory score of preserved apricot during the preparation process,orthogonal test is used to determine the the optimal process conditions for preparing preserved apricot under different sugar permeation process conditions.The results show that the optimal ultrasonic sugar permeation process for processing preserved apricot with apricot billet as the raw material is 300 W ultrasonic power+50%concentration of sugar liquid,ultrasonic treatment for 60 min;the optimal vacuum sugar permeation process is 0.07 MPa vacuum degree+50%concentration of sugar liquid,vacuum permeation for 30 min;the optimal microwave sugar permeation process is 231 W microwave power+50%concentration of sugar liquid,microwave treatment for 10 min;the optimal cooking sugar permeation process is 693 W cooking power+50%concentration of sugar liquid,cooking treatment for 5 min.After sugar permeation treatment,the fruit billet is soaked in sugar at normal temperature and pressure for 24 h.After drying,the preserved apricot product with good quality can be obtained.

关 键 词：杏脯 超声波渗糖 真空渗糖 微波渗糖 煮制渗糖 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]