低糖大樱桃裂果果脯的加工工艺及品质评价

Processing Technology and Quality Evaluation of the Preserved Cracked Large Low-sugar Cherry Fruits

为减少由裂果引起的大樱桃损耗,实现大樱桃裂果的高值化利用,以云山大樱桃裂果为原料,以糖种类、糖添加量、酸添加量、糖制时间和糖酸比为实验因素,感官评分为指标,设计单因素试验;以糖添加量、酸添加量、糖制时间为实验因素,感官评分与质地多面分析仪(Texture Profiles Analysis,TPA)为指标,设计L9 (3^3)正交试验,以优化低糖大樱桃裂果果脯的加工工艺。结果表明:糖种类为白砂糖:麦芽糖醇=1:1(m/m),糖添加量为30%(m/m),酸添加量为0.60%(m/m,柠檬酸),糖制21 h,糖酸比为2.00%,制得的果脯品质最佳。经测定,果脯中总糖含量、水分含量和微生物学指标均符合国家标准,建立了低糖大樱桃裂果果脯的加工工艺。

In order to reduce the loss of big cherries caused by cracking and realize the high-value utilization of big cherry fruits,the cracked fruits of the Yunshan big cherries were used as the raw material.The types of sugar,amount of added sugar,amount of added acid,time of sugar preparation and acid to sugar ratio were used as experimental factors,with sensory score as an indicator,to design single-factor experiments.Taking the amounts of added sugar addition and added acid and sugar preparation time as experimental factors,sensory score and texture profiles analysis(TPA)as indicators,L9(3^3)orthogonal experiments were designed to optimize the processing of cracked large low-sugar cherry fruits.The results showed that the quality of the preserved fruits were the best under the following conditions:selected sugar was a mixture of white granulated sugar and maltitol(1:1 m/m),amount of added sugar was 30%(m/m),amount of added acid was 0.60%(m/m,citric acid),sugar preparation time was 21 h,and acid-sugar ratio was 2.00%.Based on the analyses,the total sugar content,moisture content and microbiological indicators in the preserved fruits all met the national standards.Therefore,the processing procedure of cracked low-sugar large cherry fruits was established.