低糖猕猴桃果脯渗糖优化及干燥工艺研究  

Research on Optimization of Sugar Permeation and Drying Technology of Low-Sugar Kiwi Fruit Preserves

作　　者：唐焕强 王仁才[2] 苏小军 郭红英 李清明 周祖辉 王锋 TANG Huanqiang;WANG Rencai;SU Xiaojun;GUO Hongying;LI Qingming;ZHOU Zuhui;WANG Feng(College of Food Science and Technology,Hunan Agricultural University,Changsha 410000,China;College of Horticulture,Hunan Agricultural University,Changsha 410000,China;Hunan Zhou Shengtang Biotechnology Co.,Ltd.,Fenghuang 416000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410000 [2]湖南农业大学园艺学院,湖南长沙410000 [3]湖南周生堂生物科技股份有限公司,湖南凤凰416000

出　　处：《食品科技》2024年第10期88-96,共9页Food Science and Technology

基　　金：湖南省重点研发计划项目(2023NK2042)。

摘　　要：采用新鲜猕猴桃、海藻糖和赤藓糖醇为主要原料制作低糖猕猴桃果脯,并对果脯超声辅助渗糖工艺进行优化,研究不同干燥条件对果脯品质特性的影响。响应面优化得到较优渗糖工艺参数为渗糖时间4 h、渗糖温度60℃、糖液质量分数45%、超声功率120 W。在热风温度50~70℃、热风风量90~150 m^(3)/h范围,提高热风温度能显著提高果脯的水分扩散系数,缩短果脯干燥所需时间,但会对果脯的品质产生负面影响,而增加热风风量可以减少高温对果脯产生的负面影响。热风温度70℃和热风风量150 m^(3)/h的干燥条件更适用于果脯的干燥。The main ingredients used in the production of a low-sugar kiwi fruit preserve included fresh kiwi fruit,trehalose,and erythritol.The sugar penetration process was optimized with the assistance of ultrasound,and the impact of different drying conditions on the quality characteristics of the preserves was investigated.Response surface optimization resulted in the following optimal parameters for sugar penetration:a time of 4 hours,temperature of 60℃,liquid concentration of 45%,and ultrasonic power of 120 W.Within the range of hot air temperatures between 50℃and 70℃and hot air volumes between 90 m^(3)/h and 150 m^(3)/h,increasing the temperature significantly enhanced water diffusion coefficient and reduced drying time,however,it had an adverse effect on preserve quality.Increasing hot air volume mitigated this negative impact at high temperatures.Therefore,drying conditions involving a hot air temperature of 70℃and a hot air volume of 150 m^(3)/h were found to be more suitable for preserving.

关 键 词：猕猴桃 低糖果脯 综合评价 响应面 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]