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食品研究与开发:2024,45(23):49-55
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不同预脱水处理后真空冷冻干燥油柑的品质比较
(1.农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东 广州 510225;2.广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院轻工食品学院,广东 广州 510225)
Quality Comparison of Vacuum Freeze-Dried Fruits of Phyllanthus emblica after Different Predehydration Treatments
(1.Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;2.Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)
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投稿时间:2023-09-05    
中文摘要: 考察不同预脱水处理后冷冻干燥(冻干)油柑的理化特性及体外抗氧化活性。结果表明:热风干燥对新鲜油柑的预脱水效果最好,其次是微波干燥和乙醇脱水。相比对照组(12.35%),热风处理组(12.55%)和微波处理组(11.88%)的出品率无显著变化(P>0.05),乙醇处理组(10.56%)的出品率显著降低(P<0.05)。不同预脱水处理后冻干油柑复水比的大小顺序为微波处理组(5.05 g/g)>乙醇处理组(3.88 g/g)>对照组(2.79 g/g)>热风处理组(1.58 g/g),色差顺序为微波处理组(12.20)>乙醇处理组(6.08)>热风处理组(3.63),风味的强弱顺序为乙醇处理组>微波处理组>热风处理组>对照组。相比对照组,乙醇处理组的冻干油柑硬度显著增大(P<0.05),其他处理组的冻干油柑硬度无显著变化(P>0.05);相比对照组,乙醇和微波处理组的冻干油柑脆度显著减小(P<0.05)。另外,微波预脱水处理可更好地保留冻干油柑的总酚和体外抗氧化活性。综上,乙醇预脱水处理的冻干油柑色泽好、风味强、脆度高,可将乙醇预脱水作为开发高品质冻干油柑的前处理方式。
Abstract:The physicochemical and antioxidative properties of freeze-dried fruits of Phyllanthus emblica(FDP)after different predehydration treatments were investigated. The results showed that hot-air drying(HD)was the most effective predehydration treatment for the fresh fruits of P.emblica,followed by microwave drying(MD)and ethanol dehydration(ED). Compared with that in the control group(12.35%),HD(12.55%)and MD(11.88%)caused little differences in the yield(P>0.05),while ED decreased the yield(10.56%)(P<0.05). The rehydration ratio of P. emblica fruits after predehydration treatments was in a descending order of MD group(5.05 g/g)>ED group(3.88 g/g)>control group(2.79 g/g)>HD group(1.58 g/g).The color difference ΔE followed the trend of MD group(12.20)>ED group(6.08)>HD group(3.63),and the flavor was in the order of ED group>MD group>HD group>control group.Compared with the control group,the ED group showed increased hardness of FDP(P<0.05),while other groups showed significantly changes in the hardness(P>0.05). Compared with the control group,ED and MD decreased the crispness of FDP(P<0.05). In addition, MD retained the total phenols and antioxidant activities of FDP. In summary, the FDP treated with ED had good color,strong flavor and high brittleness,thus ED could be used as a pre-treatment approach to develop high-quality FDP.
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文章编号:202423007     中图分类号:    文献标志码:
基金项目:广东省省级科技计划项目(2022B0202160004);广东省基础与应用基础研究基金项目(2021A1515110660);广东省驻镇帮镇扶村农村科技特派员项目(KTP20210380);广东省重点领域研发计划项目(2021B0707060001);广东省普通高校特色创新类项目(2023KTSCX051)
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