鲜切荔枝果肉冰点调节工艺

摘要

Effects of different freezing point regulators including sucrose, sorbitol and glucose on the freezing point of fresh - cut litchi pulp were evaluated and optimized by response surface methodology. Results showed that the optimal conditions were： sorbitol content 6.24% , glucose content 7.31% and sucrose content 40.93%. Under the optimal conditions, the freezing point of the fresh -cut litchi pulp decreased to -4.15℃ , close to the predicted val ue of -4.13℃. The optimal freezing point of the fresh - cut litchi pulp was reduced by 1.3℃ comparing to the control group.%研究了蔗糖、山梨醇、葡萄糖3种冰点调节剂对降低鲜切荔枝果肉冰点的效果及复配浓度的影响。在单因素实验的基础上，以鲜切荔枝果肉的冰点为响应值，通过响应曲面法建立回归模型，得到山梨醇、葡萄糖、蔗糖3种冰点调节剂的优化复配浓度为：山梨醇6．24％，葡萄糖7．31％，蔗糖40．93％。鲜切荔枝果肉经此优化复配浓度在3cc、浸渍3h处理后，其冰点可降至-4．15℃，与模型预测值（-4．13℃）接近，比未处理果肉的冰点降低了1．3℃。