摘要
为了探讨不同的预处理对超声波渗糖制备芒果果脯品质的影响,以去离子水浸泡2 min为对照,芒果片经过V C+柠檬酸、漂烫、冷冻、NaCl+CaCl 2等几种方式处理后,超声波渗糖、干燥制成果脯,以总糖、总酸、V C、含水量、感官评价和硬度(N)、内聚性(Ratio)、弹性(mm)、胶粘性(N)、咀嚼性(mJ)等为指标评价芒果果脯的品质。结果表明:与对照相比,V C+柠檬酸处理效果最好,可以显著改善果脯的色泽(p<0.05),保持较高的总糖、总酸和V C含量,感官评分最高;NaCl+CaCl 2处理降低了果脯总酸含量和含水量,但感官评价、质构与对照无显著差异(p>0.05);漂烫处理使果脯质地太硬,颜色太深,显著增加了V C的损失(p<0.05),含水量最低,感官评价最差;冷冻处理显著增加了V C的损失(p<0.05),并且相比对照渗糖量和感官评分都显著降低(p<0.05)。
In order to explore the effects of different pretreatments on the quality of preserved mango prepared by ultrasonic sugar infiltration,using deionized water soaking for 2 min as the control,mango slices are treated by V C+citric acid,blanching,freezing,NaCl+CaCl 2 and other methods.The preserved fruit is made by ultrasonic sugar infiltration and drying.Total sugar,total acid,V C,water content,sensory evaluation and hardness(N),cohesiveness(Ratio),elasticity(mm),adhesiveness(N),chewiness(mJ)are used to evaluate the quality of preserved mango.The results show that compared with the control,V C+citric acid treatment has the best effect,which could significantly improve the color of preserved fruit(p<0.05),maintain higher total sugar,total acid and V C content,and has the highest sensory score.NaCl+CaCl 2 treatment reduces the total acid content and water content of preserved fruit,but there is no significant difference in sensory evaluation and texture with the control(p>0.05).Blanching treatment makes the texture of preserved fruit too hard and the color too dark,which significantly increases the loss of V C(p<0.05),the water content is the lowest,and the sensory evaluation is the worst.Freezing treatment significantly increases the loss of V C(p<0.05),and compared with the control,the sugar infiltration amount and the sensory score are significantly reduced(p<0.05).
作者
袁芳
李丽
黄秋婵
李想
蓝祈光
YUAN Fang;LI Li;HUANG Qiu-chan;LI Xiang;LAN Qi-guang(College of Biology and Food Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,China;Institute of Agro-products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Chongzuo Food and Drug Inspection Institute,Chongzuo Food and Drug Administration in Guangxi Province,Chongzuo 532200,China;Guangxi Yiquan Detection and Evaluation Corporation,Liuzhou 545004,China;Key Laboratory of Fruits and Vegetables Storage and Processing New Technology in Guangxi Province,Nanning 530007,China)
出处
《中国调味品》
CAS
北大核心
2019年第10期35-39,共5页
China Condiment
基金
广西高校中青年教师基础能力提升项目(2019KY0791)
广西民族师范学院科研项目(2017YB001)
广西创新驱动发展专项项目(桂科AA17204038)
广西农业科学院基本科研业务专项项目(桂农科2015YT86,桂农科2018YM04,桂农科2018YT27)
关键词
预处理
超声波
渗糖
芒果果脯
品质
pretreatment
ultrasound
sugar infiltration
preserved mango
quality
