该实验以新疆特色林果李光杏为原料，为解决杏脯加工步骤繁多问题，采用配比复合渗糖溶液，将硬化、护色、渗糖、防腐简化为复合渗糖溶液，同时进行非热渗糖处理，旨在研究鲜杏果果脯最佳非热渗糖配方。研究利用单因素试验结合模糊数学感官模型，以感官品质、理化性质、营养成分为指标测定复合溶液结合冷渗处理对果脯品质的影响。设计响应面法优化试验、进行数据的处理和分析。结果表明：复合溶液渗糖配方为：1.0% CaCl2+0.8%护色剂（0.20% L-半胱氨酸+0.20%抗坏血酸+0.60%柠檬酸）、糖稀液（白糖烯:砂糖=2:8）（以上比例均按质量分数计算）。该配方进行低温冷渗处理后杏脯的模糊感官得分为84.10，硬度3 636.50 g，总糖含量为39.20%，可滴定酸含量为1.52%，维生素C含量为6.60 mg/100 g，色差值为38.41，POD酶活性为1.72 U/g、PPO酶活的相对活性是1.21 U/g。综上所述，该条件处理的杏脯相较传统工艺能提高营养物质保留率，提升感官特性，具有良好鲜杏风味，品质最佳。该研究为果脯非热加工处理提供理论依据。

The complicated processing steps in the production of dried apricots were addressed. Li Guangxing, a special fruit of Xinjiang, was used as the raw material. A composite sugar permeation with effects such as hardening, color protection, osmotic dehydration, and preservation was used along with a non-thermal osmotic dehydration process to explore the best low-temperature osmotic dehydration process non-thermal for making fresh apricot into preserved fruit. The effect of composite solution combined with non-thermal osmotic dehydration treatment on the quality of preserved fruit was measured using single-factor experiments and a fuzzy mathematical sensory model, taking sensory quality, physicochemical properties, and nutritional components as indexes. A response surface methodology was used to design and optimize the experiment, process, and analyze the data. The results showed that the saccharifying formula of the composite sugar permeation should be: 1.0% CaCl2+0.8% colorant (0.20% L-cysteine +0.20% ascorbic acid+0.60% citric acid) and sugar syrup (sucrose: granulated sugar=2:8) (the proportions above were calculated according to the mass fraction). The fuzzy sensory scores of preserved apricots processed by non-thermal osmotic dehydration treatment with the above formula were 84.10, hardness was 3 636.50 g, total sugar content was 39.20 mg/100 g, titratable acid content was 1.52%, Vc content was 6.60 mg/100 g, the color difference value was 38.41, POD enzyme activity was 1.72 U/g, and relative PPO enzyme activity was 1.21 U/g. In summary, compared with the traditional process, the preserved apricots treated under this process exhibited the best quality, showing an improved retention rate of nutrients and enhanced sensory properties, and the preserved apricots had retained the fresh fruit flavor. This study provides a theoretical basis for the non-thermal processing of preserved fruit.

新疆杏产业技术体系专项基金项目（XJCYTX-03-05-2021）