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[摘要]
本文通过对比振荡、超声波、间歇真空等物理辅助方式研究其对青梅盐胚浸泡脱盐效果及产品品质的影响。结果表明,经振荡浸泡、超声辅助浸泡方式脱盐4h后,脱盐率与青梅盐胚的水分含量均达到平衡状态,脱盐率超过60%,而间歇真空浸泡和静置浸泡方式脱盐8h后脱盐率仍低于60%;超声波辅助浸泡脱盐后梅胚中有机酸含量要显著高于其它方式,多酚含量要显著高于振荡浸泡、间歇真空辅助浸泡;振荡浸泡、超声辅助浸泡脱盐的梅胚渗糖4h后果脯总糖含量分别达36.5%、34.1%,优于静置浸泡、间歇真空辅助浸泡的27.1%、24.3%。综合考虑,超声辅助浸泡为适合青梅盐胚脱盐较佳的物理辅助方式,在提升脱盐效率的同时可有效保留梅胚有机酸并提升脱盐梅胚的渗糖效率。
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[Abstract]
In the present study, the effects of physical-assistedimmersion methods such as oscillation, ultrasonic and intermittent vacuum onthe desalination efficiency and qualitiesof salted Prunusmume were compared and studied. The results indicated that the desalination rate and the moisture content of salted Prunusmume would be reached equilibrium after 4 h immersion when assistedwith oscillation and ultrasonic, and the desalination rate over60%.As a contrast, the desalination rate was less than 60% after 8 h of desalination when assisted with intermittent vacuum. The organic acid content of salted Prunusmume after ultrasonic assisted immersion was significantly higher than theoscillation immersion and intermittent vacuum assisted immersion,as well as the total polyphenol content. After 4 hours of sugar permeability, the total sugar content of the desalted Prunusmume were reached 36.5% and 34.1%, which were higher than those of Prunusmume that desalted with still or intermittent vacuum immersion (27.1% and 24.3%). In conclusion, ultrasound is a superiorphysical-assisted method for desalination of salted Prunusmume, which could improve the desalination efficiencyand retain the organic acids effectively, besides improve the sugar infiltration efficiency of desalted plumsmume.
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