不同渗糖技术对龙滩珍珠李果脯品质及果实细胞结构的比较

本文以龙滩珍珠李为原料,采用常压、真空、微波和超声波4种渗糖技术加工果脯,研究不同渗糖技术对龙滩珍珠李果脯感官品质、理化营养品质、质构特性以及对龙滩珍珠李果实细胞结构的影响。结果表明：真空渗糖制备的龙滩珍珠李果脯色泽最佳、褐变度最低（1.95）,Vc含量最高（58.33 μg/g）,总糖含量较低,但组织状态和口感差;微波渗糖得到的果脯色泽最差,褐变度最高（3.18）,Vc含量最低（41.34 μg/g）,且均与常压处理存在显著性差异（P<0.05）,硬度、咀嚼性、弹性和胶着性均最低,分别为508.33 g、10.57 mJ、3.44 mm和256.33 g;超声波渗糖获得的龙滩珍珠李果脯感官总分、总糖含量、硬度、咀嚼性、弹性和胶着性均为最高,分别为82.13分、49.22%、868.33 g、16.00 mJ、3.68 mm和452.33 g,显著高于常压处理的（P<0.05）,复水率最低（106.48%~128.66%）,且明显降低了对龙滩珍珠李果实细胞结构的破坏。可见,超声波渗糖技术对龙滩珍珠李果脯品质及果实细胞结构的保护效果最好。

Contrasts of Different Sugar Permeability Technologies on the Preserved Quality and Cellular Structure of ‘Longtan’ Pearl Plum

With ‘Longtan’ pearl plum as the raw materials, the fruit were immersed in sugar solution assisted by atmospheric, vacuum, microwave and ultrasonic technology to produce the preserved fruit. The sensory quality, physical-chemical-nutritional qualities and texture characteristics were studied. Meanwhile, the histiocyte of ‘Longtan’ pearl plum was examined using microscope. The results showed that the color was the best, browning degree was the lowest (1.95), and Vc content was the highest (58.33 μg/g) in the vacuum-assisted preserved fruit, the total sugar content was low, but the form and taste was poor. The color was the worst, browning degree was the highest (3.18), and Vc content was the lowest (41.34 μg/g) in the microwave-assisted preserved fruit , while these indexes showed significant difference from those of the atmospheric sugar permeability (P<0.05). The hardness, chewiness, elasticity and gumminess were the lowest, which was 508.33 g, 10.57 mJ, 3.44 mm and 256.33 g respectively. The sensory score, total sugar content, hardness, chewiness, elasticity and gumminess were the highest for the ultrasonic-assisted preserved fruit, which was 82.13 points, 49.22%, 868.33 g, 16.00 mJ, 3.68 mm and 452.33 g, respectively, while these indexes showed significantly higher than those of the atmospheric sugar permeability (P<0.05). Rehydration ratio was the lowest (106.48%-128.66%). Ultrasonic infiltration technology obviously reduced ‘Longtan’ pearl plum fruit cellular structure damage during sugar permeability. Therefore, ultrasonic sugar infiltration technology had the best protection effect on the preserved fruit qualities and cell structure of ‘Longtan’ pearl plum.