不同浸糖方式对杏脯品质和香气的影响

Effects of Different Sugar Permeation Methods on the Quality and Aroma of Preserved Apricots

以新鲜明星杏为原料,探讨超声辅助、微波辅助、真空、煮制浸糖4种不同浸糖方式对其色泽、质构、复水率、总糖含量、香气和感官评价的影响。对比不同浸糖工艺对于杏果脯品质的影响,结果表明:超声辅助浸糖的杏脯色泽与其他组具有显著性差异(P<0.05),L^(*)值为43.86,b^(*)值为30.09,超声辅助浸糖的杏脯硬度、黏性和咀嚼性与煮制组具有显著性差异(P<0.05),采用超声辅助浸糖工艺的杏果脯复水率比煮制浸糖处理所得成品低24.97%,超声辅助浸糖总糖含量最高,为40.58%,香气测定结合感官评价超声辅助浸糖制备的杏果脯滋味最佳。

Preserved apricots were produced with the fresh fruits of‘Star’apricot as the raw material.The ef-fects of ultrasonic-assisted,microwave-assisted,vacuum,and boiling methods for sugar permeation on the color,texture,rehydration,total sugar content,aroma,and sensory quality of the preserved apricots were in-vestigated.The results showed that the preserved apricots produced with the ultrasonic-assisted method had different color and lustre,from those of other groups(P<0.05),with the L^(*)value of 43.86 and the b^(*)value of 30.09.The hardness,stickiness,and chewiness of ultrasound-assisted sugar permeation were significantly different from the produced with the boiling method(P<0.05).Moreover,the preserved apricots produced with the ultrasonic-assisted method showed the rehydration rate 24.97%lower than that produced with the boiling method,the highest sugar content(40.58%),and the best aroma and taste.