预处理对压差闪蒸干燥丰水梨脆片品质及微观结构的影响

doi:10.7506/spkx1002-6630-201621013

食品科学

预处理对压差闪蒸干燥丰水梨脆片品质及微观结构的影响

唐璐璐1,2，易建勇1，毕金峰1,*，侯旭杰2，吴昕烨1，周沫1

1.中国农业科学院农产品加工研究所，农业部农产品加工重点实验室，北京 100193；
2.塔里木大学生命科学学院，南疆特色农产品深加工兵团重点实验室，新疆阿拉尔 843300

出版日期:2016-11-15 发布日期:2016-11-18

Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying

TANG Lulu1,2, YI Jianyong1, BI Jinfeng1,*, HOU Xujie2, WU Xinye1, ZHOU Mo1

1. Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy
of Agricultural Sciences, Beijing 100193, China; 2. Construction Corps Key Laboratory of Special Agricultural Products Further
Processing in Southern Xinjiang, College of Life Sciences, Tarim University, Alar 843300, China

Online:2016-11-15 Published:2016-11-18

摘要/Abstract

摘要：

为研究预处理方式对丰水梨压差闪蒸干燥的影响，以丰水梨为原料，探讨热烫预处理、深冻预处理、柠檬酸浸渍预处理和果葡糖浆浸渍预处理对丰水梨干燥产品色泽、硬度、脆度、复水性、感官、可溶性固形物含量、可滴定酸含量、总糖含量、总酚含量、总黄酮含量、抗坏血酸含量和微观结构等的影响。结果表明：适当的热烫预处理有利于干燥产品感官品质的提高；深冻预处理虽有助于产品总酚和抗坏血酸的保留，但其硬度较小，膨化效果不明显；柠檬酸浸渍预处理的硬度较大，可滴定酸含量最高，口感偏酸，感官评价喜好度为中等；果葡糖浆浸渍预处理有助于增加干燥产品可溶性固形物和总糖含量，但其硬度较大，脆度较小，失去商品性质。综合比较，热烫处理是丰水梨压差闪蒸干燥较适宜的预处理方式。

关键词: 丰水梨, 热烫预处理, 压差闪蒸干燥, 品质, 感官评价

Abstract:

The objective of this study was to investigate the effects of various pretreatment methods including blanching,
freezing, citric acid dipping and fructose syrup dipping on the quality of crispy Housui pear slices dried by decompression
flash drying in terms of color, hardness, brittleness, rehydration capacity, sensory score, total soluble solids, titratable
acid, total sugar, total phenol, total flavonoids and ascorbic acid as well as their microstructure. The results showed that
blanching pretreatment improved the sensory quality of the product. Freezing pretreatment yielded products with higher
contents of total phenols and ascorbic acid, but a lower hardness and less volume expansion. Critic acid dipping resulted
in greater hardness, the highest content of titratable acid, which was not very desirable according to the sensory evaluation.
Fructose syrup dipping increased the contents of soluble solid and total sugar, resulted in higher hardness and lower
brittleness, and therefore decreased the commercial value of the product. Comprehensive comparison, blanching pretreatment
method of Housui pear slices dried by decompression flash drying is suitable.

Key words: Housui pear, blanching, decompression flash drying, quality, sensory evaluation

中图分类号:

TS255.4

唐璐璐，易建勇，毕金峰，侯旭杰，吴昕烨，周沫. 预处理对压差闪蒸干燥丰水梨脆片品质及微观结构的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201621013.

TANG Lulu, YI Jianyong, BI Jinfeng, HOU Xujie, WU Xinye, ZHOU Mo. Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201621013.

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预处理对压差闪蒸干燥丰水梨脆片品质及微观结构的影响

Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying

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