摘要
比较分析热烫、护色液、超声波3种预处理方式对真空冷冻干燥苹果片品质的影响。结果显示:热烫预处理组冻干样品细胞壁孔室形态破坏较为明显,呈软塌、皱缩现象,VC含量最低,复水比(4.97g/g)最高,复水后可溶性固形物含量最高(P<0.05);护色液预处理组冻干样品细胞壁网络骨架紧固,孔室形态饱满、完整,硬度(7.17N)最高,综合色差指标ΔE最高,冻干苹果片颜色更加亮白(P<0.05);超声波预处理组冻干样品网络结构中细胞壁薄而疏松多孔,结构松散,冻干耗时(10h)最短,VC含量最高,复水后可溶性固形物含量最低(P<0.05)。
The effects of different pretreatment methods(including blanching,color protecting liquid and ultrasonic)on the quality of vacuum freeze-dried apple slices were analyzed.The results showed that the FD apple slice in the blanching pretreatment group presented obvious collapse and shrinkage in the cell wall morphology,and obtained the lowest content of vitamin C,the highest rehydration ratio4.97 and the highest content of soluble solids after rehydration(P<0.05).In the color protection pretreatment group,FD apple slices obtained firmer network skeleton with full and complete shape of the cell walls,the highest hardness value 7.17 N,the highest color difference indexΔE,brighter and whiter appearance(P<0.05).In the ultrasonic pretreatment group,FD apple slices obtained thinner,looser and more porous network organization of cell walls,the shortest FD time 10 hours,the highest content of vitamin C and the lowest content of soluble solids after rehydration(P<0.05).
作者
王海鸥
扶庆权
陈守江
张伟
王蓉蓉
WANG Hai-ou;FU Qing-quan;CHEN Shou-jiang;ZHANG Wei;WANG Rong-rong(School of Food Science,Nanjing Xiaozhuang University,Nanjing,Jiangsu 211171,China)
出处
《食品与机械》
CSCD
北大核心
2018年第11期126-130,共5页
Food and Machinery
基金
国家自然科学基金资助(编号:31872901)
国家自然科学基金资助(编号:31301592)
常州市科技支撑计划项目(编号:CE20152017)
关键词
苹果
真空冷冻干燥
热烫
护色液
超声波
apple
vacuum freeze-drying
blanching
color protection liquid
ultrasonic
