不同组合渗透与冷冻前处理对蓝莓干燥品质的影响
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(1.华南农业大学 食品学院, 广东 广州 510640;2.广东省农业科学院 蚕业与农产品加工研究所/ 农业农村部功能食品重点实验室/广东省农产品加工重点实验室, 广东 广州 510610;3.仲恺农业工程学院, 广东 广州 510225)

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Effects of Different Combination of Osmosis and Freezing Pretreatment on Drying Characteristics of Blueberry
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(1.College of Food Science, South China Agricultural University, Guangzhou 510640, China;2.Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;3.Zhongkai College of Agricultural Engineering, Guangzhou 510225, China)

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    摘要:

    为研究渗透、冷冻前处理对食品干燥品质的影响,同时为改善产品品质提供理论支撑和技术指导,以蓝莓为研究对象,在对样品进行相同干燥处理(热风,30h,60℃)前,进行不同组合模式的渗透(海藻糖、氯化钙、蔗糖)和冷冻-解冻(液氮-80℃,室温)前处理,以干果的脱水速率、含水量、色泽、质构、总糖、抗氧化活性物质等作为评价指标进行分析。研究显示:不同组合渗透、冷冻-解冻前处理对蓝莓物化品质影响显著,冷冻-解冻-渗透-干燥组为最优,较单一渗透处理组、单一冷冻-解冻处理组、未前处理组脱水速率分别提高5.55%、6.39%、36.91%;硬度分别提高8.59%、39.80%、909.00%;总糖含量保持率分别提高1.10、1.44、2.70倍,抗氧化活性(总酚、花色苷、ORAC)提高了16%以上。结果表明:冷冻-解冻处理可以促进渗透效果,渗透与冷冻-解冻前处理模式结合对干燥速率的加快和干燥品质的提升具有显著协同作用。

    Abstract:

    In order to provide theoretical support and technical guidance for improving the quality of dried food, the effects of osmosis and freezing pretreatment on the drying characteristics of blueberry were investigated. In this study, blueberries were treated with different combination modes of osmosis (trehalose, calcium chloride, sucrose) and freeze-thaw (liquid nitrogen -80℃, room temperature) before the same drying treatment (hot air, 30 h, 60 ℃), and the dehydration rate, water content, color, texture, total sugar content and antioxidant active substances were determined and compared. The results showed that different combination of osmosis and freeze-thaw pretreatment had a significant effect on the physical and chemical quality of blueberry. The freezing-thawing-osmotic-drying group was the best, and compared with the single osmotic group, the single freezing-thawing group, and the untreated group, the dehydration rate was increased by 5.55%, 6.39% and 36.91%, the hardness was enhanced by 8.59%, 39.80%, 909.00%, the retention rate of total sugar content was elevated by 1.10,1.44,2.70 times, and the antioxidant activity (total phenol, anthocyanin, oxygen radical absorbance capacity) was increased by more than 16%, respectively. In conclusion, freezing-thawing treatment could improve the osmotic influence on drying characteristics of blueberry, the combination of them had significant synergy on the enhancement of drying rate and drying quality.

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吴炜俊,程丽娜,肖更生,徐玉娟,余元善,刘伟俊,郑晓涛,邹颖,邹波,李俊.不同组合渗透与冷冻前处理对蓝莓干燥品质的影响[J].食品科学技术学报,2021,39(2):126-133.

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  • 收稿日期:2019-11-15
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  • 在线发布日期: 2021-04-01
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