摘要
为提高百香果果皮资源利用率并解决果脯货架期短的技术瓶颈,以百香果果皮为原料,采用栅栏技术协同调控水分活度(Aw)、柠檬酸添加量、糖添加量3个关键因子优化加工工艺。以货架期为核心指标,通过单因素试验筛选参数范围,结合正交试验优化工艺参数,并辅以感官评价确定最佳工艺方案。结果表明:影响百香果果脯产品货架期的主次因素依次为柠檬酸添加量>水分活度>糖添加量,最优工艺组合为A2B2C3(Aw 0.5~0.55、柠檬酸0.8%、糖14%)。百香果果脯产品经45℃和35℃加速试验验证,预测25℃货架期达833 d。产品在25℃贮藏300 d后产品微生物指标符合GB/T 10782-2021《蜜饯质量通则》标准,感官评分88.33分,为百香果果皮高值化利用提供可靠工艺路径。
In order to improve the utilization rate of passion fruit peel resources and solve the technical bottleneck of short shelf life of candied fruits,the peel of passion fruit was used as the raw material,and three key factors of water activity(Aw),citric acid addition and sugar addition were synergistically regulated by using the hurdle technology to optimize the processing technology.By taking the shelf life as the core index,the range of parameters was screened through the single factor test,and the process parameters were optimized by the orthogonal test.Then,the best process scheme was determined by using the sensory evaluation.The results indicated that the primary and secondary factors affecting the shelf life of candied passion fruits were the citric acid addition>water activity>sugar addition.The optimal process combination was A2B2C3(Aw of 0.5-0.55,citric acid of 0.8%,sugar of 14%).The verification result through the accelerated tests at 45℃and 35℃showed that,the shelf life of the passion fruit preserves at 25℃was predicted to extend up to 833 days.After 300 days of storage at 25℃,the microbial index of the product met the requirements of GB/T 10782-2021 General Standard for the Quality of Preserved Fruits,with the sensory score of 88.33.This study provided a reliable technological pathway for the high-value utilization of passion fruit peels.
作者
陈芙蓉
CHEN Fu-rong(Zhangzhou Institute of Technology,Zhangzhou,Fujian 363000,China)
出处
《福建农业科技》
2025年第9期28-34,共7页
Fujian Agricultural Science and Technology
基金
福建省科技计划星火项目(2021S0048)。
关键词
百香果果脯
栅栏技术
货架期
水分活度
工艺优化
Passion fruit preserved peel
Hurdle technology
Shelf-life
Water activity
Process optimization
