海藻糖替代蔗糖浸渍处理对草莓脯品质的影响  

Effect of Trehalose as Replacer of Sucrose for Osmotic Dehydration on the Quality Properties of Candied Strawberry

作　　者：牛丽影[1] 蔡晨翔 李大婧[1] 何茸茸 聂梅梅 吴海虹[1] 唐冬妹 NIU Liying;CAI Chenxiang;LI Dajing;HE Rongrong;NIE Meimei;WU Haihong;TANG Dongmei(Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,China;Zhejiang Wufeng Freezing Food Co.,Ltd.,Hangzhou 310018,China;Suzhou Youi Foods Co.,Ltd.,Suzhou 215105,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]扬州大学食品科学与工程学院,江苏扬州225000 [3]浙江五丰冷食有限公司,浙江杭州310018 [4]苏州优尔食品有限公司,江苏苏州215105

出　　处：《食品科学》2025年第7期100-106,共7页Food Science

基　　金：江苏省重点研发项目(BE2021316);江苏省农业科技自主创新资金项目(CX(21)2026)。

摘　　要：为明确海藻糖全部或部分替代蔗糖浸渍对草莓脯品质的影响,研究海藻糖添加量为草莓质量的0%~40%(与蔗糖复合添加)时草莓脯的固增率、失水率、水分活度、游离糖含量、水分状态、质构以及色泽的变化规律。结果表明,随海藻糖添加量的增加,草莓脯固增率线性降低,而水分活度、海藻糖含量线性增加,3种状态水的弛豫时间与峰面积、色泽参数均呈二次函数分布,说明海藻糖和蔗糖的互作效应主要体现在对水分自由度和色泽的影响。另外,海藻糖的过多添加可加大草莓脯质构的个体差异,添加量为35%和40%时,黏力的变异系数分别为174%和67%,高于其他样品的变异系数(17%~46%)。研究结果可为海藻糖替代蔗糖在草莓脯中的应用提供参考。In order to determine the effect of trehalose as a total or partial replacement of sucrose in osmotic dehydration on the quality of candied strawberry,the changes in the solid growth rate,water loss rate,water activity,free sugar content,water state,texture and color of candied strawberry were studied when the osmotic dehydration was performed using a mixture of trehalose at varying levels ranging from 0%to 40%and sucrose(the total mass was 40%of that of strawberry).The results showed that with increasing trehalose proportion,the solid gain rate decreased linearly while the water activity and the trehalose content increased linearly.However,the relationships of trehalose levels with the transverse relaxation times and peak areas for three water states and color parameters were all fitted to a quadratic function,indicating that the interaction between trehalose and sucrose is mainly manifested in the freedom of water and color.In addition,excessive addition of trehalose increased the individual differences in the texture of candied strawberry.At addition levels of 35%and 40%,the variation coefficients of viscous force were 174%and 67%,respectively,which were higher than those at the other addition levels(17%–46%).The research results provide a reference for the application of trehalose in candied strawberry.

关 键 词：海藻糖 渗透脱水 草莓脯 水分状态 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]