不同护色预处理对牛蒡片真空冷冻干燥特性的影响

doi:10.7506/spkx1002-6630-201701014

摘要/Abstract

摘要： 研究护色预处理方式对牛蒡片真空冷冻干燥特性的影响，采用复合护色液、热烫、超声波-热烫3 种护色处理方式，并进行真空冷冻干燥对比实验和分析。结果表明：超声波-热烫组冻干耗时12.20 h，分别比护色液、热烫组缩短冻干时间15.86%、6.87%（P＜0.05）；超声波-热烫组冻干牛蒡片复水比最高，为5.52 g/g，分别高出护色液、热烫组复水比18.71%、12.42%（P＜0.05）；护色液组冻干牛蒡片体积皱缩比最大，为0.93，稍高于热烫、超声波-热烫组体积皱缩比（P＜0.05）；护色液组冻干牛蒡片硬度最高，为54.32 N，分别高于热烫、超声波-热烫组硬度90.53%、120.73%（P＜0.05）；护色液组冻干牛蒡片色泽变化ΔE最小，其次为超声波-热烫组，热烫组ΔE最大；护色液组冻干牛蒡片复水后ΔE显著高于热烫、超声波-热烫组（P＜0.05）；扫描电子显微镜观察分析表明，热烫、超声波-热烫组细胞轮廓形态产生皱缩、卷曲现象比护色液组更明显；低场核磁共振分析表明，超声波-热烫组、热烫组冻干片横向弛豫时间T2图谱相对于护色液组呈现不同程度右移趋势，冻干牛蒡片残留水分自由度增加、束缚作用变小。

关键词: 牛蒡, 护色, 真空冷冻干燥, 特性

Abstract: In order to understand the effect of different color protection pretreatments on the vacuum freeze-drying
characteristics of burdock (Arctium lappa L.) slices, comparative experiments of vacuum freeze-drying were performed on
burdock samples pretreated by browning inhibitors, blanching and ultrasound-assisted blanching. The results showed that the
ultrasound-assisted blanching group required the shortest time of 12.20 h to dry, which was reduced by 15.86% and 6.87%
compared with the browning inhibitor and the blanching groups, respectively (P < 0.05). The ultrasound-assisted blanching
group had the highest rehydration ratio of 5.52 g/g, indicating an increase of 18.71% and 12.42% in comparison with the
browning inhibitor and the blanching groups, respectively (P < 0.05). The shrinkage rate in the browning inhibitor group
was 0.93, which was slightly higher than that in the two other groups (P < 0.05). The hardness of freeze-dried products in the
browning inhibitor group was 54.32 N, which was 90.53% and 120.73% higher than that of the blanching and the ultrasoundassisted
blanching groups (P < 0.05), respectively. Compared with the fresh sample, color difference ΔE of dried products in
the browning inhibitor group was the smallest, and a gradual increase was observed for the ultrasonic-assisted blanching and
the blanching groups. However, ΔE of rehydrated products in the browning inhibitor group was significantly higher than that
in the other groups (P < 0.05). Scanning electron micrographs (SEM) revealed more significant cell shrinkage or cell shape
curling in dried products from the blanching and the ultrasound-assisted blanching groups compared with the browning
inhibitor group. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that transverse relaxation time (T2) peaks in
the ultrasound-assisted blanching and the blanching groups presented different sizes of rightward shift in contrast to the browning
inhibitor group, suggesting that the residual moisture in dried products had a greater degree of freedom or lower bound activity.

Key words: Arctium lappa L., color protection, vacuum freeze-drying, characteristics

中图分类号:

TS201.7

王海鸥，扶庆权，陈守江，王蓉蓉，张伟. 不同护色预处理对牛蒡片真空冷冻干燥特性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201701014.

WANG Haiou, FU Qingquan, CHEN Shoujiang, WANG Rongrong, ZHANG Wei. Effect of Different Color Protection Pretreatments on the Vacuum Freeze-Drying Characteristics of Burdock (Arctium lappa L.) Slices[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201701014.

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不同护色预处理对牛蒡片真空冷冻干燥特性的影响

Effect of Different Color Protection Pretreatments on the Vacuum Freeze-Drying Characteristics of Burdock (Arctium lappa L.) Slices

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