Impacts of infusion processing techniques on some quality parameters of osmotically treated Mulberries

摘要

In order to improve the texture quality of anthocyanin-enriched mulberries, the textural properties after treatment were evaluated by different osmotic dehydration methods. Ultrasonic-assisted pretreatment technique combined pressure infusion with enzyme solution was studied, regarding to osmotic permeability property and retention of mulberry firmness. Thus, the cut mulberries resulted in textural improvement quality, which were subsequently pretreated by ultrasonic-assisted vacuum infusion (40 kHz for 7 min, 0.08 MPa for 15 min) solution with preparation of 100 U/mL PME and 0.5 % (w/w) CaCl2.2 H2O, the firmness of pretreated mulberry was increased from 557 g to 829 g compared with cold storage mulberries. Besides, the potential application might be used to anthocyanins enriched berries products suitable for consumption, and for developing. berries products of the high quality and improve texture of thermal processing.