以牡丹花为原料,利用超声波的强化传质特性制备牡丹花脯,优化超声渗糖的工艺条件,并对比分析不同渗糖方式对牡丹花脯质构特性的影响.结果表明,超声渗糖的最佳工艺条件为:超声功率110 W、渗糖时间40 min、蔗糖浓度40％,渗糖后花脯含糖量为32.96％,且花脯渗糖速率得到提高;采用超声渗糖法制备的牡丹花脯的硬度值为16.069 N,凝聚性为0.606,弹性为0.876,胶着性为9.738 N,咀嚼性为8.530 mJ,且超声渗糖花脯的硬度、胶着性及咀嚼性与真空及常压渗糖花脯对比均有显著性差异,呈现出良好的质构特性.%In order to maximize the utilization of the peony resources,the fresh peony was used as the raw material,and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves,then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability.Taking sugar content as the research index,the optimum process was as follows:ultrasonic power 110 W,time 40 min,sucrose concentration 40％,and sugar content of sugar cane was 32.96％.The rate of sugar permeation was increased.The results of texture profile analysis (TPA) showed that the hardness was 16.069 N,cohesive was 0.606,elasticity was 0.876,gumminess was 9.738 N,chewiness was 8.530 mJ.The hardness,adhesiveness and chewiness of ultrasonic permeation sugar preserved fruits were significantly different from those of vacuum and osmotic sugar.
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