滲糖方式對(duì)百香果果脯品質(zhì)特性的影響
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Abstract：Toobtainanoptimal sugar infiltration method forthepreparationof preserved passion fruit，thispaper investigatestheultrasonic-asistedandmicrowave-assistedsugarinfitrationtechnologiesonthesensoryscore，colotexture characteristics，totalsugarcontent，totalphenolcontentandvitroantioxidantcapacityofpreseredpasionfruit，adoptingthe conventional sugar infiltration method as a control.The results show thatthe sensory scores （82.67），hardness （343.02/g） ， chewiness （114.31/mJ） ，gelatinization （189.71/g） ，total sugars （58.73%） ，total phenols （3.8mgGAE.g-1） ）andDPPHfree radical scavenging ability （86.83%） ）ofthepreserved fruitsare increased significantly （P<0.05） by ultrasonic-assisted sugar infiltration method 50min ）in comparison with the conventional and wave-assisted technologies，whereas the difference of brightness and hydroxylradical scavenging ability between conventional and ultrasonic group are not significant （P>0.05） ： Hence，the ultrasonic-assisted sugar infiltration method （ 50min ）is more suitable for the production of preserved passion fruit.
Keywords：Passion fruit; preserved fruit; sugar infiltration method; sugar infiltration time;qualit
百香果（PassifloraedulisSims）學(xué)名西番蓮果，別名雞蛋果、巴西果，為西番蓮科西番蓮屬，因其果汁可散發(fā)出香蕉、檸檬、草莓等多種水果香味而被稱作"百香果"[1，2]。（剩余10362字）