《低糖蓝莓果脯的微波渗糖工艺 Microwave-Assisted Sugar Permeation for Production of Low-Sugar Preserved Blueberries》.pdfVIP

502013,V01．34,No．10 良晶科学 ※工艺技术 低糖蓝莓果脯的微波渗糖工艺 马艳弘1，周剑忠‘，王英‘，谢芹2，黄开红I’术 (1．江苏省农业科学研究院农产品加工研究所，江苏南京 210014；2．中国药科大学药学院，江另：南京 210009) 摘要：采用单因素和L。(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 好的感官品质。 关键词：低糖蓝莓果脯；含糖量；微波渗糖；感官品质 Microwave·-AssistedPermeationforProductionof PreservedBlueberries Sugar Low--Sugar MA Qin2，HUANG Yan．hon91，ZHOUJian．zhon91，WANGYin91，XIE Kai．hon91’木 Products (1．InstituteofAgr／culturalProcessing，JiangsuAcademyofAgriculturalSciences，Nanjing210014，China 2．School Pharmaceutical 210009，China) ofPharmacy,ChinaUniversity,Nanjing undertakento forthe of Abstract：Thiswas microwave-assistedconditions study optimize sugarpermeation production of blueberries．Theeffects timeforsimultaneouscolor low—sugarpreserved pretreatmentmethods，treatment protection and concentrationand timeon and were hardening，gelatin sugarpermeationsugarcontent，colorchangesensoryquality investigated factorand array methods．Thebestresultswereobtainedfreeze and usingsingle onhogonaldesign by drying microwave—assisted best conditionswere4．5hofcolor and sugar sugarpermeation．Thepermeation protectionhardening． 0．6 00mLof concentrationand35min