食品科学 ›› 2020, Vol. 41 ›› Issue (15): 177-185.doi: 10.7506/spkx1002-6630-20190730-403

• 食品工程 • 上一篇    下一篇

超声辅助渗透处理对热风干燥及真空冷冻干燥黄桃片品质的影响

宋悦,金鑫,毕金峰,吕健,李旋,李潇   

  1. (1.中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京 100193;2.沈阳农业大学食品学院,辽宁 沈阳 110866)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-30-5-02)

Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips

SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao   

  1. (1. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2020-08-15 Published:2020-08-19

摘要: 为探究低聚异麦芽糖(isomalto-oligosaccharides,IMO)代替麦芽糖醇(maltitol,MAI)作为黄桃脆片糖添加物的可行性,对黄桃进行超声(ultrasound,US)、超声辅助低聚异麦芽糖(US+IMO)、超声辅助麦芽糖醇(US+MAI)、超声辅助复配糖液(IMO和MAI质量比为1∶1)4 种不同预处理后,测定并分析黄桃鲜样的水分损失率、固形物增加率、微观结构和水分状态,然后进行热风干燥和真空冷冻干燥,测定并分析黄桃脆片的色泽、硬度及脆度、滋味和主要营养成分(总酚、总类胡萝卜素、VC)的含量。结果表明:US+IMO处理组的水分损失率最高,达23.36%;固形物增加率达2.25%,符合添加要求。经过超声辅助渗透处理后,桃鲜样孔隙增大,细胞壁扭曲,进而造成其水分状态的变化,T23从357.07 ms缩短到310.78 ms,桃脆片总类胡萝卜素含量有所增加,其中US+IMO处理组热风干燥黄桃片含量最高,达47.87 mg/100 g,而总酚含量、抗氧化能力和VC含量均有所降低,VC最高损失量达40 mg/100 g,但不同处理组间差异不显著(P>0.05)。此外,电子舌结果显示不同超声辅助渗透处理组的热风干燥和真空冷冻干燥黄桃片口感较为接近。因而,综合以上研究结果,IMO可代替传统糖液(如MAI)进行渗透,改善黄桃脆片口感的同时赋予其功能性,从而增加黄桃脆片在特殊人群中的消费。

关键词: 黄桃, 热风干燥, 真空冷冻干燥, 渗透脱水, 低聚异麦芽糖, 麦芽糖醇

Abstract: In order to explore the feasibility of replacing maltitol (MAI) as a sugar additive for yellow peach chips with isomalto-oligosaccharide (IMO), four pretreatments, i.e., ultrasonic (US), ultrasonic combined with isomalto-oligosaccharides (US + IMO), ultrasonic combined with maltitol (US + MAI), and ultrasound combined with combined sugar solution osmosis (IMO-MAI at a mass ratio of 1:1) (US + CSL) were applied to yellow peach slices. The moisture loss, solid increment, microstructure and water state of the pretreated samples were analyzed. Then, the samples were processed into yellow peach chips by either hot air drying (AD) or vacuum freeze drying (FD). The color, texture (hardness and brittleness), taste and major nutrient contents (total polyhenols, total carotenoids and VC) of yellow peach chips were determined. The results showed that the highest water loss rate of 23.36% was observed in the US + IMO treatment group, along with a solid increment of 2.25%, which were in line with the requirements of the national standard for food additives. Ultrasonic-assisted osmosis treatment led to increased porosity, cell wall distortion and consequent altered moisture state in peach slices as evidenced by a decrease in T23 from 357.07 to 310.78 ms, and increased the total carotenoids content of peach chips. The hot air dried peach chips with US + IMO pretreatment had the highest content of 47.87 mg/100 g, but showed a reduction in total polyhenols content, antioxidant capacity and VC content with the highest loss of 40 mg/100 g, while there were no significant differences among the different pretreatment groups (P > 0.05). In addition, the results of electronic tongue showed that the taste of the hot air yellow peach chips was similar to that of the freeze-dried ones irrespective of the ultrasound-assisted osmosis treatment used. Based on the above findings, IMO could be used to replace the traditional osmotic sugars (such as maltitol), which could improve the taste of the yellow peach chips. The yellow chips with US + IMO pretreatment could be served as a functional food to a broader range of consumers.

Key words: yellow peach, hot air drying (AD), vacuum freeze drying (FD), osmotic dehydration, isomalto-oligosaccharide (IMO), maltitol (MAI)

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