响应面试验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析

Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Actinidia arguta by Response Surface Methodology and Texture Analysis

采用超声渗糖制备野生软枣猕猴桃果脯并进行质构分析,探讨超声波对渗糖效果的影响。以含糖量为考察指标,通过响应面法分析优化超声渗糖条件为超声渗糖时间5.1 h、超声功率140 W、渗糖液糖度54°Brix,此条件渗糖后的果脯湿基含糖量为32.27%,提高了果脯的渗糖速率。全质构分析和穿刺测试结果表明,采用超声渗糖法制备的软枣猕猴桃果脯的硬度值为4 345 g,咀嚼性为52.73 m J,凝聚性为0.22 m J,黏性值为58 g,脆性值为435.5 g,其主要质构指标与对比蜜枣果脯接近,感官质量优于真空渗糖软枣猕猴桃果脯。

Preserved Actinidia arguta was prepared by ultrasound-assisted sugar permeation and its texture was analyzed. The effect of ultrasound on sugar permeability was studied. Through response surface analysis using sugar content（on a wet weight basis） as the response variable, the optimized conditions for sugar permeation were determined as follows： ultrasound time, 5.1 h; ultrasound power, 140 W; and sugar content of permeation solution, 54 °Brix. Under these conditions, the sugar content of preserved Actinidia arguta was 32.27% before drying, suggesting that the sugar permeability can be improved by ultrasound. The results of texture profi le analysis（TPA） and puncture test showed that the hardness was 4 345 g, chewiness 52.73 m J, cohesive 0.22 m J, viscosity 58 g, and brittleness 435.5 g. The texture of preserved Actinidia arguta was similar to that of candied jujube, and the sensory quality was better than that produced by vacuum sugar permeation.