响应面法优化杏梅超声波渗糖工艺

Optimization of Ultrasonic Sugar Osmotic Process of Preserved Apricot by Response Surface Methodology

探讨响应面法优化杏梅超声波渗糖工艺,为杏梅的新工艺提供依据。在单因素试验中,使用TPA质构测试杏梅硬度、弹性、凝聚力、咀嚼性及回复性的变化,结合含糖量筛选渗糖条件。并以含糖量、硬度为指标,通过响应面试验优化杏梅的超声波渗糖工艺。结果表明,单因素试验中,在不同渗糖条件下,硬度总体呈现递减趋势,含糖量总体呈现递增趋势。通过响应面法优化的渗糖工艺条件为:超声功率225 W、超声时间45 min、糖液浓度43%,此时杏梅含糖量为51.02%±0.21%,硬度为(904.64±20)g,与理论值相比,分别增加了1.31%、0.29%。以上结果表明,响应面法优化杏梅渗糖工艺后,可在保证质构特性的前提下,有效提高渗糖效率。

The response surface methodology was used to optimize the ultrasonic sugar osmotic technology of preserved apricot, in order to provide a basis for the new technology of preserved apricot.In the single factor experiment ,TPA texture was used to test the changes of firmness, elasticity, cohesion, chewiness and recovery of preserved apricot, combined with sugar content the sugar osmotic conditions were screened. Taking sugar content and hardness as indexes, response surface method was used to optimize the ultrasonic sugar osmotic process of preserved apricot. The results showed that, under the different sugar osmotic conditions,the hardness showed a decreasing trend,the sugar content was increasing in the single factor test.The sugar osmotic conditions optimized by the response surface method were： ultrasonic power 225 W, ultrasonic time 45 min, sugar solution concentration 43% ,at this time the sugar content of apricot plum was 51.02%± 0.21% , the hardness was （904.64±20） g, which increased by 1.31% and 0.29%, respectively, compared with the theoretical value. The above results showed that ultrasonic sugar osmotic process of preserved apricot could be optimized by response surface method, guaranting the texture characteristics and improving the efficiency of osmotic sugar.