不同渗糖工艺对蓝莓果脯品质的影响

Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit

为评估不同渗糖工艺对蓝莓果脯品质的影响并优选其渗糖工艺。本研究分别对蓝莓果实进行常压渗糖、超声渗糖、微波渗糖和真空渗糖处理,以感官、质构、复水性、总糖含量、多酚含量、花青素含量以及体外抗氧化能力为主要指标,对比评估不同渗糖工艺对于蓝莓果脯品质的影响。结果表明:从感官、质构方面比较,微波渗糖工艺显著优于其他渗糖工艺(P<0.05);从游离多酚、总多酚、游离花青素和总花青素含量方面比较,常压渗糖、超声渗糖和真空渗糖工艺显著高于微波渗糖工艺(P<0.05);从复水性和抗氧化能力方面比较,真空渗糖工艺优于其他渗糖工艺。对不同渗糖工艺产品的感官品质、理化指标及功能性品质综合比较后认为真空渗糖工艺制备的蓝莓果脯品质综合表现最佳,适用于蓝莓果脯的生产加工。

In order to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry and optimize the sugar infiltration process, the blueberry fruit were treated with atmospheric pressure infiltration, ultrasonic infiltration, microwave infiltration and vacuum infiltration. The sensory, texture, rehydration, total sugar content,polyphenols content, anthocyanin content and antioxidant capacity in vitro were used as the main indexes to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry fruit. The results showed that: In terms of sensory and texture, microwave infiltration was significantly better than other sugar infiltration processes(P<0.05). In terms of free polyphenols content, total polyphenols content, free anthocyanin content and total anthocyanin content, atmospheric pressure infiltration, ultrasonic infiltration and vacuum infiltration were significantly higher than microwave infiltration(P<0.05). In terms of rehydration and antioxidant ability in vitro, vacuum infiltration was better than other sugar infiltration processes. After comprehensive comparison of sensory quality, physical and chemical indexes and functional quality of products with different sugar infiltration processes, it was concluded that the quality of candied blueberry treated by vacuum infiltration process was the best, which was suitable for production and processing of candied blueberry.