摘要
本研究以香水柠檬果皮为原料,初步探究了不同渗糖工艺对果脯品质特性的影响。结果表明,采用超声渗糖工艺的产品复水率低于微波渗糖产品,同时其弹性、咀嚼性、胶黏性和内聚性4项关键质构指标均优于其他3种工艺的产品,且感官评分最高(81.60分)。综合分析认为,超声渗糖工艺能最大限度保留原料的风味特征和营养成分,是制备高品质香水柠檬皮果脯的最优选择。本研究可为基于超声渗糖技术优化香水柠檬加工工艺、提升资源利用率提供理论支持与实践参考,具有较强的创新性与应用价值。
This study used perfume lemon peel as raw material to preliminarily explore the effects of different sugar infiltration processes on the quality characteristics of preserved fruit.The results showed that the rehydration rate of the product using ultrasonic sugar infiltration process was significantly lower than that of the microwave sugar infiltration product,and its four key texture indicators of elasticity,chewiness,stickiness and cohesion were significantly better than those of the other three processes,and the sensory score was the highest(81.60 points).Comprehensive analysis shows that the ultrasonic sugar infiltration process can retain the flavor characteristics and nutritional components of the raw materials to the maximum extent,and is the best choice for preparing high-quality perfume lemon peel preserved fruit.This study can provide theoretical support and practical reference for optimizing the processing technology of perfume lemon and improving resource utilization based on ultrasonic sugar infiltration technology,and has strong innovation and application value.
作者
毛悦
冯意
谭韩英
MAO Yue;FENG Yi;TAN Hanying(College of Food and Bioengineering,Hezhou University,Hezhou 542899,China)
出处
《现代食品》
2025年第15期89-93,共5页
Modern Food
基金
国家级大学生创新创业训练计划项目(202411838020X)。
关键词
香水柠檬
果脯
渗糖工艺
感官品质
perfume lemon
preserved fruit
sugar infiltration process
sensory quality
