木糖醇对无糖梅片加工物性及感官品质的影响

The Effect of Xylitol on the Physical Properties and Sensory Quality of Sugar-free Plum Slices

为研究木糖醇对无糖梅片品质的影响,以梅片的质构、色泽、微观结构等物性及感官评价为指标,分析不同含量木糖醇对梅片的影响。结果表明,木糖醇对无糖梅片品质影响明显,随其含量的增加,梅片硬度、耐咀性、黏性明显提高;色泽亮度、黄色度提升,红色度有所降低;微观结构致密度提高,平整度明显增加。感官评价结果:木糖醇添加量对梅片外观及质地影响较大,而对味道影响很小,当其添加量为8 g/100 g果肉时,感官得分最高。

The effects of xylitol on the quality of sugar-free plum slices were carried out. The texture, color, microstructure properties and sensory evaluation of plum slices with different contents of xylitol were studied in the paper. The result showed that the impacts were quite obvious, and the xylitol was worthy of using in the sugar-free plum slices： with the increasing of the content of xylitol, the hardness, chewiness, adhesiveness, and luminance of sugar-free plum slices were higher, the color and micro-structure were better. The sensory evaluation showed that xylitol has little effect on the flavor, and the score of sensory evaluation was the highest when the content of xylitol was 8 g/100 g flesh.