摘要
目的以红心火龙果皮为原料,优化红心火龙果皮果脯的加工工艺。方法通过单因素试验来确定影响火龙果皮果脯的3个主要因素(柠檬酸钠浓度、糖液浓度和烘烤时间)的取值范围,并以成品的感官评分为响应值,通过响应面法优化以确定红心火龙果果皮果脯的最佳制作工艺。结果确定了红心火龙果皮果脯加工的最佳工艺,护色处理的柠檬酸钠浓度为0.75%、腌渍糖液浓度40%、烘烤时间3.0 h的制作工艺下,得到的火龙果果皮果脯色泽饱满,口感独特。结论本研究优化开发出了一种利用红心火龙果皮为原料制作的新型果脯产品,有效利用了火龙果加工副产物。
Objective To optimize the processing technology for preserved fruit made from red pitaya peel.Methods The 3 primary factors sodium citrate concentration,sugar solution concentration,and baking time were selected based on single factor experiments.Sensory scores of the preserved red pitaya peel fruit were used as response variables,and the optimal processing conditions were determined using response surface methodology.Results The optimal processing conditions for the peel and preserved fruit of red-fleshed pitaya was determined:0.75%sodium citrate(for color retention),40%sugar solution concentration and a baking time of 3.0 hours.The resulting product exhibited a vibrant color and distinctive taste.Conclusion This study proposes a novel method for producing preserved fruit using red pitaya peel,thereby effectively utilizing by-products from pitaya processing.
作者
叶丽敏
艾超
刘袆帆
谢永顺
莫清华
谢必新
王琴
马路凯
肖更生
谢曦
YE Li-Min;AI Chao;LIU Hui-Fan;XIE Yong-Shun;MO Qing-Hua;XIE Bi-Xin;WANG Qin;MA Lu-Kai;XIAO Geng-Sheng;XIE Xi(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《食品安全质量检测学报》
2025年第11期275-282,共8页
Journal of Food Safety and Quality
基金
广州市重点研发计划项目(2023B03J0821)
江门市基础与应用基础研究重点项目(2220002000277)
广东省重点研发计划项目(2023B20205001)。
关键词
火龙果皮果脯
响应面法
质构特性
感官评分
单因素试验
pitaya peel preserved fruit
response surface method
texture characteristics
sensory score
single factor experiments
