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中文摘要: 以新鲜明星杏为原料，探讨超声辅助、微波辅助、真空、煮制浸糖4 种不同浸糖方式对其色泽、质构、复水率、总糖含量、香气和感官评价的影响。对比不同浸糖工艺对于杏果脯品质的影响，结果表明：超声辅助浸糖的杏脯色泽与其他组具有显著性差异（P＜0.05），L*值为43.86，b*值为30.09，超声辅助浸糖的杏脯硬度、黏性和咀嚼性与煮制组具有显著性差异（P＜0.05），采用超声辅助浸糖工艺的杏果脯复水率比煮制浸糖处理所得成品低24.97%，超声辅助浸糖总糖含量最高，为40.58%，香气测定结合感官评价超声辅助浸糖制备的杏果脯滋味最佳。
Abstract:Preserved apricots were produced with the fresh fruits of‘Star’apricot as the raw material.The ef?fects of ultrasonic?assisted，microwave?assisted，vacuum，and boiling methods for sugar permeation on the color，texture，rehydration，total sugar content，aroma，and sensory quality of the preserved apricots were in?vestigated.The results showed that the preserved apricots produced with the ultrasonic?assisted method had dif?ferent color and lustre，from those of other groups（P＜0.05），with the L* value of 43.86 and the b* value of 30.09.The hardness,stickiness,and chewiness of ultrasound?assisted sugar permeation were significantly dif?ferent from the produced with the boiling method（P＜0.05）.Moreover，the preserved apricots produced with the ultrasonic?assisted method showed the rehydration rate 24.97% lower than that produced with the boiling method，the highest sugar content（40.58%），and the best aroma and taste.
文章编号：202403012 中图分类号： 文献标志码：
基金项目:自治区杏产业技术体系精深加工岗（XJCYTX?03?05?2021）
| 作者 | 单位 |
| 伊丽达娜·开赛尔1，2，白羽嘉1，2*，郑丽萍1，2，胡娟玲1，2，古孜拉·努尔拉1，2，孔丽洁1，2，冯作山1，2* | 1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；2.新疆果品采后科学与技术重点实验室，新疆乌鲁木齐 830052 |
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