高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响

摘要/Abstract

摘要： 以芒果、甜瓜、菠萝和胡萝卜为原料，采用传统热处理及不同高静压条件对复合果蔬浆进行预处理后，通过冷冻干燥（Freeze Drying, FD）技术生产重组果蔬块，研究不同高静压压力对FD果蔬块理化品质、生物活性物质、抗氧化活性和感官品质的影响。结果表明：与热预处理相比，高静压预处理能显著提高FD果蔬块产品的a*值、b*值、可滴定酸含量、抗氧化活性（DPPH自由基清除率、羟自由基清除率、铁离子还原能力），总酚、总黄酮、维生素C含量分别较热预处理显著提高21.11%~30.27%、59.96%~68.58%、13.35%~15.34%；醇类和酮类挥发性风味物质含量分别为189.65~207.82 μg/kg和59.60~81.16 μg/kg，相较于热处理提高5~8倍。此外，高静压预处理FD果蔬块在5种香气属性上的感官强度和色泽、气味、滋味的喜好度也显著高于热预处理FD果蔬块。在300 MPa和500 MPa的高静压预处理条件下，FD果蔬块的感官品质最接近未处理组。高静压预处理通过提高细胞膜通透性，从而促进生物活性物质和风味物质的释放，提高了抗氧化活性。与传统热预处理相比，高静压预处理有效改善了FD果蔬块的品质特性。

关键词: 重组果蔬块, 休闲食品, 高静压预处理, 真空冷冻干燥, 挥发性化合物, 抗氧化活性

Abstract: Mango, melon, pineapple, and carrot were used as raw materials, and the blended fruit and vegetable pulp was pre-treated by conventional thermal processing (TP) and different high hydrostatic pressure (HHP) conditions, then the blended fruit and vegetable cubes were produced using freeze drying (FD). The effects of different pressures on the physicochemical quality, bioactive substances, antioxidant activity, and sensory evaluation of FD fruit and vegetable cubes were investigated. The results showed that HHP pre-treatment significantly increased the a* and b* values, the content of titratable acid, and antioxidant activity (DPPH radical scavenging rate, hydroxyl radical scavenging rate, and iron ion reduction capacity). The contents of total phenols, flavonoids, and ascorbic acid of HHP-pretreated FD cubes were significantly increased by 21.11%-30.27%, 59.96%-68.58%, and 13.35%-15.34%, respectively, compared with those of TP-pretreated FD cubes. The contents of volatile alcohols and ketones compounds in HHP-pretreated FD cubes were 189.65-207.82 μg/kg and 59.60-81.16 μg/kg, respectively, which were 5-8 times higher than those in TP-pretreated FD cubes. In addition, the sensory intensities of the 5 aroma attributes and the preferences of color, aroma, and taste of HHP-pretreated FD cubes were significantly higher than those of TP-pretreated FD cubes. The aroma sensory evaluation of FD fruit and vegetable cubes pre-treated under 300 MPa and 500 MPa were closest to that of the untreated group. The HHP pre-treatment improved the antioxidant activity by increasing the cell membrane permeability, thereby promoting the release of bioactive and flavor substances. Compared with the conventional TP pre-treatment, HHP pre-treatment effectively improved the quality characteristics of FD fruit and vegetable cubes.

Key words: reconstituted fruit and vegetable cubes, snack foods, high hydrostatic pressure, vacuum freeze drying, volatile compounds, antioxidant activity

中图分类号:

TS255.36

袁林梁旭娟程瑞华陈国刚石训劳菲李雪峰吴继红. 高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响[J]. 食品科学.

Lin YUAN Fei LAO. Effect of High Hydrostatic Pressure and Thermal Pre-treatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes[J]. FOOD SCIENCE.

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