猕猴桃果脯制作工艺优化

本文对猕猴桃果脯制作工艺进行优化,采用单因素实验探究了不同护色剂种类、硬化剂浓度和不同烫漂时间对猕猴桃果脯色度、硬度及总糖含量的影响,并利用Box-Behnken Design中心组实验设计,对渗糖时间、干燥时间和干燥温度进行响应面优化,研究各自变量及其交互作用对猕猴桃果脯总糖含量及感官的影响,并得到二次多项式回归方程的预测模型。结果表明,最佳护色条件为2 g/L的柠檬酸、氯化钠和异抗坏血酸钠的混合液,其体积比例为1:1:1;硬化剂为0.8 g/L氯化钙;烫漂时间为140 s。通过回归分析,果脯制备最优条件为渗糖时间48 min,干燥时间为5 h,干燥温度为80℃。在该条件下,猕猴桃果脯总糖含量与感官评价的实际综合值为75.41,与预测值74.60符合较好。通过研究表明优化猕猴桃果脯生产工艺可明显提升猕猴桃果脯的质量。

Optimization of Processing Technology of Preserved Kiwifruit

This paper optimized the processing technology of preserved kiwifruit. Single factor experiment was used to investigate the effects of different kinds color retention agent,curing agent concentration and blanching time on the chroma,hardness and total sugar content of kiwifruit. Response surface optimization of sugar oozing time,drying time and drying temperature was carried out by using Box-Behnken Design. The interaction of independent variables and their effects on total sugar content and sensory perception of preserved kiwifruit were studied,and the prediction model of quadratic polynomial regression equation was simulated and obtained. The results showed that the best color protection conditions were the mixture of citric acid,sodium chloride and sodium isoascorbate,with a volume ratio of 1:1:1 and a concentration of 2 g/L. The hardener was 0.8 g/L calcium chloride. The blanching time was 140 s. Through regression analysis,the optimal preparation conditions of preserved fruit were sugar infiltration time of 48 min,drying time of 5 h,the drying temperature was 80 ℃.Under this condition,the actual comprehensive value of the total sugar content of preserved kiwifruit and sensory evaluation was 75.41,which was in good agreement with the predicted value of 74.60.The results showed that the quality of preserved kiwifruit could be improved by optimizing the production technology of preserved kiwifruit.