预处理对超声波渗糖制备芒果果脯品质的影响-《中国调味品》

文章信息/Info

Title:: Effect of Pretreatment on Quality of preserved Mango Prepared by ultrasonic for sugar permeability

摘要:: 为了探讨不同的预处理对超声波渗糖制备芒果果脯品质的影响，以去离子水浸泡2min为对照，芒果片经过VC+柠檬酸、漂烫、冷冻、NaCl+CaCl2等几种方式处理后，超声波渗糖、干燥制成果脯，以总糖、总酸、VC、含水量、感官评价和硬度(N)、内聚性(Ratio)、弹性(mm)、胶粘性(N)、咀嚼性(mj)等为指标评价芒果果脯的品质。结果表明：与对照相比，VC+柠檬酸处理效果最好，可以显著改善果脯色泽(p<0.05)，保持较高的总糖、总酸和VC含量，感官评分最高；NaCl+CaCl2处理降低了果脯总酸含量和含水量，但感官评价、质构与对照无显著差异(p>0.05)；漂烫处理使果脯质地太硬，颜色太深，显著增加了VC的损失(p<0.05)，含水量最低，感官评价最差；冷冻处理显著增加了VC的损失(p<0.05)，并且相比对照渗糖量和感官评分都显著降低(p<0.05)。

Abstract:: In order to investigate the effects of different pretreatment on the quality of preserved Mango prepared by ultrasonic for sugar permeability, the mango slices were immersed in deionized water for 2 min as control, and treated with VC citric acid, blanching, freezing and NaCl+CaCl2 as pretreatment, then Ultrasonic infiltration and drying. The quality of preserved Mango was evaluated by total sugar, total acid, VC, water content, sensory evaluation and thehardness (N), ratio (Ratio), elasticity (mm), tackiness (N), chewiness (mj). The results showed that compared with the control, Vc citric acid pretreatment had the best effect, which could significantly improve the color of preserved Mango (p<0.05), maintained high content of total sugar, total acid and VC, and the highest sensory score; NaCl+CaCl2 pretreatment reduced the preserved Mango’s content of total acid and water, but the sensory evaluation was not significantly different from the control (p>0.05); the blanching pretreatment which made the preserved Mango was too hard and the color was too dark, increased the loss of VC significantly (p<0.05), had the lowest water content, and got the worst sensory evaluation; the freezing pretreatment increased the loss of VC significantly (p<0.05) and sugar content was significantly lower (p<0.05) than the control as well as the sensory scores