不同烘烤方式对菠萝果脯品质的影响

Effects of Different Roasting Methods on the Quality of Pineapple Preserved Fruit

目的:为获得优质菠萝果脯,探究菠萝烘烤方式。方法:本实验以经糖渍、渗糖的菠萝为原料,测定不同烘制温度(45℃、50℃、55℃、60℃和65℃)、烘烤方式(直接升温,即分别升温至45℃、50℃、55℃、60℃和65℃烘烤;梯度升温,即以35℃为初始温度,分别以每隔1 h和2 h升温5℃的升温方式升至45℃、50℃、55℃、60℃和65℃)和不同烘制时间(累计烘烤20 h),测定菠萝果脯的糖、酸、水、蛋白质、pH等关键性指标,进行感官测评,筛选出菠萝果脯最佳烘烤方式。结果:直接升温45℃、50℃、55℃、60℃和65℃的果脯中糖分别为15.10、18.15、25.19、18.23和23.56 mg/L,酸分别为3.36、5.60、3.64、2.44和2.16 mg/L,水分分别14.0、20.0、6.0、10.0和16.0 mg/L,蛋白质分为0.0591、0.0580、0.0560、0.0554和0.0573 mg/L,PH分别为3.54、3.61、3.80、3.63和3.77,直接升温最佳温度应低于55℃;梯度升温45℃、50℃、55℃、60℃、65℃果脯中糖分别为13.79、15.28、21.75、18.23和23.56 mg/L,酸分别为5.56、6.22、2.48、0.96和3.24 mg/L,水分分别为19.6、18.0、8.0、18.0和10.0 mg/L,蛋白质分别为0.0593、0.0582、0.0568、0.0578和0.0574 mg/L,pH分别为3.44、3.45、3.72、3.72、3.71,过高温度影响菠萝果脯品质,梯度升温最佳温度应为55℃。结论:直接升温最佳温度应低于55℃;梯度升温是将35℃直接升温到45℃,再每隔2 h升温5℃至55℃,为获得优质菠萝果脯提供参考依据。

Objective: In order to obtain high-quality preserved pineapple, explore the baking method of pineapple. Method: In this experiment, pineapple soaked and soaked in sugar was used as raw material. Different baking temperatures (45˚C, 50˚C, 55˚C, 60˚C, and 65˚C), baking methods (direct heating, i.e. heating to 45˚C, 50˚C, 55˚C, 60˚C, and 65˚C respectively;gradient heating, i.e. starting at 35˚C, rising to 45˚C, 50˚C, 55˚C, 60˚C, and 65˚C at 5˚C every 1 hour and 2 hours), and different baking times (cumulative baking for 20 hours) were measured to determine the sugar, acid, and Conduct sensory evaluation on key indicators such as water, protein, and pH to select the best baking method for preserved pineapple. Result: The sugar content in preserved fruits directly heated at 45˚C, 50˚C, 55˚C, 60˚C, and 65˚C was 15.10, 18.15, 25.19, 18.23, and 23.56 mg/L, respectively. The acid content was 3.36, 5.60, 3.64, 2.44 and 2.16 mg/L, respectively. The water content was 14.0, 20.0, 6.0, 10.0 and 16.0 mg/L, respectively. The protein content was 0.0591, 0.0580, 0.0554, and 0.0573 mg/L, and the pH was 3.54, 3.61, 3.80, 3.63 and 3.77, respectively. The optimal tem- perature for direct heating should be below 55˚C;Gradient heating at 45˚C, 50˚C, 55˚C, 60˚C, and 65˚C resulted in sugar content of 13.79, 15.28, 21.75, 18.23, and 23.56 mg/L, acid content of 5.56, 6.22, 2.48, 0.96, and 3.24 mg/L, water content of 19.6, 18.0, 8.0, 18.0, and 10.0 mg/L, protein content of 0.0593, 0.0582, 0.0568, 0.0578, and 0.0574 mg/L, and pH of 3.44, 3.45, 3.72, 3.72, and 3.71, respectively. Excessive temperature affects the quality of preserved pineapple. The optimal temperature for gradient heating should be 55˚C. Conclusion: The optimal temperature for direct heating should be below 55˚C;Gradient heating refers to directly raising the temperature from 35˚C to 45˚C, and then raising the temperature every 2 hours from 5˚C to 55˚C, providing a reference basis for obtaining high-quality preserved pineapple.