摘要
为了加快杏子渗透速率,提高杏脯品质。试验联合过热蒸汽漂烫和真空脉动渗透技术加工,采用均匀设计研究真空保持时间(1 min^12 min)、常压保持时间(1 min^12 min)、过热蒸汽漂烫时间(0 s^100 s)和糖液浓度(40°Brix^65°Brix)4个因素对杏子渗透速度和杏脯色泽的影响,利用二次多项式逐步回归建立了相应的预测模型。通过通径分析等方法分析了各影响因素对总渗透时间和杏脯色泽的影响,研究表明:真空保持时间和烫漂时间对总渗透时间有影响,且真空保持时间与其他3因素有较强的交互作用;漂烫时间对于杏脯色泽有极显著(P<0.01)的影响,烫漂时间越长,杏脯色差值越小。得到杏脯加工最优参数为:真空保持时间3.1 min,常压保持时间12 min,漂烫时间100 s,糖液浓度65°Brix,经过验证杏子渗透时间最短为1.55 h,色差值最小为15.15,达到了良好的试验效果。试验为杏脯的生产加工提供了理论依据和技术支持。
The aim of this study was to accelerate the osmosing rate and improve the quality of apricots during the preserved apricots process. Superheated steam blanching combined with vacuum pulse osmotic technology was applied to preserved apricot. Uniform design methodology was employed to analyze the effects of vacuum duration time（1 min-12 min）, atmospheric pressure duration time（1 min-12 min）, superheated steam blanching time（0 s-100 s） and sugar concentration（40 °Brix-65 °Brix） on the osmotic time and the color different values（ΔΕ＊）. The prediction models were established by quadratic polynomial stepwise regression. The effect of the four factors on the whole osmotic dehydration time and the products＇ color were analyzed by the path analysis and partial correlation analysis. The results demonstrated that vacuum duration time and blanching time have influence on the osmotic dehydration time, and vacuum duration time interacted with the other three factors. The blanching time had a significant impact on the color of preserved apricot, andlonger time blanching time could result in the lower value of ΔΕ＊. With the analysis of prediction models, the optimum conditions was 3.1 min of vacuum duration time, 12 min of atmospheric pressure duration time, 100 s of superheated steam blanching time and 65 °Brix of sugar concentration. Under that condition, the osmotic time and the ΔΕ＊ values were 1.55 h and 15.15, respectively. These values were experimentally verified, and good agreement between experimental and predicted values was obtained. The results could provide theoretic reference and tech support for preserved apricots process.
出处
《食品科技》
CAS
北大核心
2016年第6期80-85,共6页
Food Science and Technology
基金
国家自然科学基金项目(31201436)
江苏大学高级人才科研启动基金项目(15JDG060)
江苏省自然科学基金项目(BK20150491)
关键词
过热蒸汽漂烫
真空脉动
渗透脱水
杏脯
superheated steam blanching
vacuum pulse
osmotic dehydration
preserved apricots
