摘要
采用单因素和L9(34)正交试验研究预处理方式、护色硬化时间、渗糖液中明胶添加量、微波渗糖时间对低糖蓝莓果脯微波渗糖效果的影响,通过测定微波渗糖过程中的含糖量变化、色度变化、以及样品感官品质来确定最佳微波渗糖工艺。结果表明:蓝莓经冷冻处理,微波渗糖效果最佳;最佳渗糖条件为护色、硬化4.5h、渗糖液中明胶添加量为质量浓度0.6g/100mL,微波渗糖时间35min,该条件下制得的蓝莓果脯具有最高的含糖量(35.14%)和最好的感官品质。
This study was undertaken to optimize microwave-assisted sugar permeation conditions for the production of low-sugar preserved blueberries.The effects of pretreatment methods,treatment time for simultaneous color protection and hardening,gelatin concentration and sugar permeation time on sugar content,color change and sensory quality were investigated using single factor and orthogonal array design methods.The best results were obtained by freeze drying and microwave-assisted sugar permeation.The best sugar permeation conditions were 4.5 h of color protection and hardening,0.6 g/100 mL of gelatin concentration and 35 min of sugar permeation time.Preserved blueberries obtaiend under the optimized conditions had the highest sugar content（35.14%） and the best sensory quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期50-54,共5页
Food Science
基金
江苏省农业自主创新项目(cx(11)2066)
关键词
低糖蓝莓果脯
含糖量
微波渗糖
感官品质
low-sugar preserved blueberries
sugar content
microwave-assisted sugar osmosis
sensory quality
