【摘要】 【目的】探明刺梨果脯最优生产工艺，为低糖刺梨果脯生产提供参考。【方法】以刺梨鲜果为原料，利用超声波技术辅助加工低糖刺梨果脯，通过单因素试验考察不同糖液浓度（20%、30%、40%、50%、60%）、卡拉胶添加量（0.1%、0.2%、0.3%、0.4%、0.5%）、超声波功率（180 W、240 W、300 W、360 W、420 W）、超声波渗糖温度（30℃、40℃、50℃、60℃、70℃）、超声波渗糖时间（0 min、30 min、60 min、90 min、120 min）对果脯含糖量与感官品质的影响，结合单因素试验结果设计3因素3水平正交试验，测定果脯含糖量，评价产品感官品质。【结果】低糖刺梨果脯最佳生产工艺为糖液浓度40%、卡拉胶添加量0.4%、超声波功率300 W、超声波渗糖温度50℃、超声波渗糖时间60 min，该工艺条件下制得的刺梨果脯含糖量为37.15%，感官评分为93.96分，产品外形饱满、色泽金黄且透亮、酸甜可口、软硬适中，具有刺梨特有的香气。【结论】超声波辅助工艺可有效提升刺梨果脯渗糖速率，缩短渗糖时间，减少风味物质损失，产品品质好，适合低糖刺梨果脯的加工。更多还原

【Abstract】 【Objective】The optimal production process of preserved low-sugar Rosa roxburghii was developed to provide a reference for production of preserved low-sugar R. roxburghii. 【Method】The effects of different sugar solution concentration(20%, 30%, 40%, 50% and 60%), carrageenan additive dosage(0.1%, 0.2%, 0.3%, 0.4% and 0.5%),ultrasonic power(180 W, 240 W, 300 W, 360 W and 420 W), ultrasonic sugar infiltration temperature(30 ℃, 40 ℃, 50 ℃,60 ℃ and 70 ℃) and ultrasonic sugar infiltration time(0 min, 30 min, 60 min, 90 min and 120 min) on sugar content and sensory quality of preserved R. roxburghii were analyzed by using single-factor tests to optimize the ultrasonic-assisted processing technology for production of preserved low-sugar R. roxburghii. The L9(34) orthogonal test based on the results of single-factor tests was used to determine and evaluate sugar content and sensory quality of preserved R. roxburghii.【Result】The optimal production process conditions of preserved low-sugar R. roxburghii were 40% sugar solution concentration, 0.4% carrageenan additive dosage, 300 W ultrasonic power, at 50 ℃ and 60 min for ultrasonic sugar infiltration. The sugar content and sensory score of preserved R. roxburghii with the advantages of plump in shape, golden and transparent in color, sweet and slightly sour, moderate softness and hardness and typical R. roxburghii aroma produced under the optimal production processing conditions were 37.15% and 93.96, respectively. 【Conclusion】The ultrasonicassisted process can effectively promote sugar infiltration rate of preserved R. roxburghii, shorten sugar infiltration time,reduce loss of flavor substances and improve quality of preserved R. roxburghii, which indicates that the ultrasonic-assisted process should be used in production of preserved low-sugar R. roxburghii.更多还原