响应面法优化百香果果脯微波渗糖工艺  

Optimization of Microwave Sugar Infiltration Process of Preserved Passion Fruit by Response Surface Method

作　　者：卢珍兰 覃心怡 余森艳 李致宝 李语炎 LU Zhenlan;QIN Xinyi;YU Senyan;LI Zhibao;LI Yuyan(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo,Guangxi 532200,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524000,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200 [2]广东海洋大学食品科技学院,广东湛江524000

出　　处：《农产品加工》2024年第2期37-42,共6页Farm Products Processing

基　　金：广西民族师范学院科研经费资助项目(2020FG001,2019FG007);广西高等教育本科教学改革工程项目(2022JGB387)。

摘　　要：以百香果为主要原料,采用微波渗糖技术将其制成果脯,考查了柠檬酸添加量、百香果原汁添加量、糖液质量分数、微波渗糖时间对果脯感官评分的影响,结合响应面试验优化微波渗糖的加工工艺。结果表明,在柠檬酸质量浓度为0.75 g/L,百香果原汁添加量为15%,糖液质量分数为15%,微波渗糖时间为25 min条件下,所制得百香果果脯颜色为玫红色,透亮无杂质,软硬度、酸甜度均适中,微黏牙,具有百香果浓郁的风味特征,品质和口感达到最佳,感官评分为93分。经理化指标检测,水分含量、总糖含量和总酸含量均符合相关的国家标准要求。The preserved fruit was prepared by microwave sugar infiltration technology which using passion fruit as the main raw material.The effects of citric acid addition,passion fruit juice addition,sugar concentration and microwave sugar infiltration time on the sensory score of preserved fruit were investigated,and the processing process of microwave sugar infiltration was optimized combined with the response surface test.The results were as follows:under the conditions of 0.75 g/L citric acid,15%passion fruit juice,15%sugar concentration,and 25 min microwave sugar infiltration time,the preserved passion fruit was rose red in color,transparent and free of impurities,with moderate soft,hard,sour and sweet degrees,slightly sticky teeth,rich flavor of passion fruit,and the best quality and taste,with a sensory score of 93 points.The moisture content,total sugar content and total acid content of preserved passion fruit met the requirements of relevant national standards through physical indicators testing.

关 键 词：百香果 果脯 微波渗糖 响应面法 工艺优化 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]