红心火龙果茎果脯的研制及感官鉴评指标合理性验证

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中图分类号：TS255.41 文献标志码：A 文章编号：1008-1038（2025）07-0020-06

DOI： 10.19590/j.cnki.1008-1038.2025.07.004

Developmentof Preserved RedPitaya Stemand Rationality VerificationofSensoryEvaluationIndicators

WANGJiangang，LVYan （ShandongDrug and Food Vocational College，Weihai 2642Oo， China）

Abstract：The pitaya stem isediblebut has lowutilization.This studyutilized red-fleshed pitaya stems as raw material to developred-fleshed pitaya stem preserves.Using single factorand orthogonal experiments to optimize the processing technology of dried fruits.The results showed that the optimal production process for preserved fruits was NaHSO 3 dosage of 0.2 g/kg， CaC 12 dosage of 0.10% ， sugar soaking time of 24 h， drying temperature of 65 C ，and drying time of 6 h. Under these conditions，the pitaya stem preserves exhibited a natural golden color，a pleasantly sweet-sour taste，and achieved a sensorial score of 96 points.PCA and twoway ANOVA were performed on the sensory evaluation indicators，confirming that sweetness，color，and texture were indeed feasible and reliable sensory evaluation indices for red-fleshed pitaya stem preserves.

Keywords：Pitaya stem;preserved fruit;PCA;two-wayANOVA

火龙果的茎为肉质茎，横切面为三角形，边缘波纹状，中心木质化，表层覆盖较厚的角质层，色泽随成熟老化由浅黄绿色变为深绿色。（剩余7527字）