响应面法优化红枣凉果超声波渗糖工艺

Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Red Dates by Response Surface Methodology

以鲜枣为原料制作枣坯,经脱盐处理后利用超声波渗糖技术结合响应面分析法优化红枣凉果渗糖工艺。在单因素试验基础上,研究了糖液糖度、超声渗糖时间、超声功率对红枣凉果含糖量及品质的影响。结果表明,随着渗糖液糖度不断增大,超声时间延长,超声功率增高时,红枣凉果的剪切力逐渐降低,响应面优化试验中红枣凉果超声波渗糖工艺的最佳条件为:渗糖液糖度40°Brix,超声渗糖时间55min,超声功率60 W。在此条件下,渗糖后的红枣凉果含糖量为66.78%。该渗糖条件下的红枣凉果晶莹剔透,质地柔软饱满,品质优良。

Fresh jujubes were taken as raw material to make jujube blank,after demineralization treatment,ultrasonic-assisted sugar permeability technology combined with response surface methodology was used to optimize preserved red dates sugar infiltration process.Based on the single factor experiment,the effects of liquid glucose,ultrasonic sugar permeation time and ultrasonic power on the sugar content and quality of preserved red dates were studied.The result showed that,with the increase of the penetration of liquid glucose,the prolonging of ultrasonic time and the strengthening of ultrasonic power,the shear force of the preserved red dates decreased gradually.The optimum conditions of the response surface optimization test for ultrasonic sugar permeating process were:sugar content of permeation solution:40°Brix,ultrasound time:55 min;ultrasound power:60 W.Under these conditions,the sugar content of preserved dates was 66.78% and the dates had a good quality with glittering and translucent color,soft and full texture.