摘要
通过测定速冻蓝莓解冻时间、营养品质和活性成分等指标,研究低温、常温、水浴、微波和超声波5种解冻方式对速冻蓝莓品质的影响。结果表明:5种解冻方法解冻时间差异显著(p<0.05),微波解冻<超声波解冻<水浴解冻<常温解冻<低温解冻;微波解冻后的蓝莓果实可溶性固形物、可滴定酸和硬度保持最好、汁液流失率最低;微波解冻能较好的保持蓝莓花色苷、VC和总酚含量,对蓝莓活性成分破坏较小。综合比较分析,微波解冻是一种适合速冻蓝莓解冻的有效方法。
The effects of various thawing methods including low temperature thawing, thawing at room temperature, water bath thawing, microwave thawing, and ultrasonic thawing on quality of frozen blueberries were studied by measuring thawing time and changes of physical properties and nutritional contents.Significant differences（p 〈 0.05 ）in thawing time were found among the five thawing methods, the order of the thawing time was microwave thawing 〈 ultrasonic thawing 〈 water bath thawing 〈 room temperature thawing 〈 low temperature thawing.Fruit treated with microwave thawing retained the most soluble solids, titratable acids,firmness, and the least juice loss. Microwave thawing retained the better anthocyanins, Vc and total phenolics in the thawed blueberries, indicating that this method rendered the less damage to the blueberry constituents. Overall, it was concluded that microwave thawing was the most effective method for the defrosting process of frozen blueberries.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期320-324,339,共6页
Science and Technology of Food Industry
基金
国家公益性行业(农业)科研专项(201303073)
浙江省自然科学基金(Y14C200030)
浙江省重大科技专项重点农业项目(2014C02024)
关键词
速冻蓝莓
解冻方法
品质
frozen blueberries
thawing method
quality
