糖因素对菠萝果脯品质的影响  

Effects of Sugar on the Quality of Preserved Pineapple Fruits

作　　者：冼娅雪 陶虹 王君睿 梁肖肖 舒静鸿 闻江丽 兰州 吴昭燃 南立军[1,3] XIAN Yaxue;TAO Hong;WANG Junrui;LIANG Xiaoxiao;SHU Jinghong;WEN Jiangli;LAN Zhou;WU Zhaoran;NAN Lijun(School of Resources,Environment and Chemistry,Chuxiong Normal University,Chuxiong 675000,China;Mou Ding Yun Niu Biotechnology Co.,Ltd.,Chuxiong 675000,China;Yunnan University Grape and Wine Engineering Research Center,Chuxiong 675000,China)

机构地区：[1]楚雄师范学院资源环境与化学学院,云南楚雄675000 [2]牟定云牛生物科技有限公司,云南楚雄675000 [3]云南省高校葡萄与葡萄酒工程技术研究中心,云南楚雄675000

出　　处：《中国果菜》2023年第8期28-33,共6页China Fruit & Vegetable

基　　金：云南省牟定云牛生物科技有限公司南立军专家基层科研工作站。

摘　　要：混合糖与菠萝质量比和渗糖时间是影响菠萝果脯品质的主要因素。为了探究糖种类、糖与菠萝质量比以及渗糖时间对菠萝果脯口感、色泽、香气和外观品质的影响,从而改良菠萝果脯加工工艺,本试验以西双版纳新鲜中熟无眼菠萝为原料,在不同混合糖与菠萝质量比和渗糖时间条件下,制作果脯。结果表明,果脯在菠萝∶白砂糖∶麦芽糖比例为7∶0.7∶0.3时,蛋白质、总糖、总酸和pH值都接近于平均值,此时感官评价最好。果脯渗糖2 h,果脯中总糖、总酸、蛋白质、水分含量、pH值都接近平均值,且感官评价最好。因此,菠萝果脯最佳生产工艺为菠萝与白砂糖、麦芽糖质量比7∶0.7∶0.3,渗糖时间2 h。The ratio of mixed sugar to pineapple and sugar permeating time are the main factors affecting the quality of preserved pineapple.This study aimed to explore the effect of the types of sugar,the ratio of sugar to pineapple,and the osmosis time on the taste,color,aroma and appearance quality of preserved pineapple,to improve the processing technology of preserved pineapple.Under the conditions of the ratio of mixed sugar and pineapple and the osmosis time,preserved pineapple was made.Results showed that when the ratio of pineapple∶granulated sugar∶Maltose was 7∶0.7∶0.3,the protein,total sugar,total acid and pH value of preserved fruit were close to the average value,and the sensory evaluation was the best.Under the condition of osmosis of sugar for 2 h,the content of total sugar,total acid,protein and water in preserved fruit were all close to the average value,and the sensory evaluation was the best.Therefore,the best production technology of preserved pineapple was that the mass ratio of pineapple∶granulated sugar∶maltose was 7∶0.7∶0.3,and the sugar infiltration time was 2 h.

关 键 词：菠萝果脯 糖的种类 渗糖时间 工艺改良 品质 

分 类 号：S667[农业科学—果树学]