微波真空膨化黑加仑整果的感官品质研究

Study on Sensory Quality of Blackcurrant Berry Under Microwave-vacuum Method

为研究微波真空膨化黑加仑浆果的感官品质,通过二次回归正交试验,分析了微波强度、真空度、初始含水率、膨化时间与黑加仑浆果感官品质的关系,并优化了工艺参数。结果表明,各因素对黑加仑感官评价值影响的主次顺序为:初始含水率、真空度、微波强度、膨化时间;优化工艺参数为:微波强度30W/g,初始含水率60%,真空度70%,膨化时间6 min。研究结果为微波真空膨化浆果的加工生产提供了理论依据和技术支持。

Microwave-vacuum sensory quality and optimal process parameters of whole blackcurrant berry were determined in this study.The quadratic regression orthogonal rotary method was used to analyze the effect of microwave intensity,initial moisture content,vacuum degree and puffing time on the sensory quality,The regression mathematical models were established to describe the relationship among the influencing factors and sensory quality of whole blackcurrant berry.The optimum processing parameters of microwave vacuum puffing were obtained.Results showed that various factors influence on blackcurrant berry of sensory quality with importance order as initial moisture content,vacuum degree,microwave intensity and puffing time.Optimum conditions were obtained as follows：microwave intensity of 30 W / g,the initial moisture content of 60%,vacuum degree of 70% and puffing time of 6 min.The results may provide the theoretical basis and technical support for industrialized production of microwave vacuum puffing berries.