引用本文:张玉, 晏淑清, 冯西娅, 宁晓强, 陈莉, 洪晴悦, 杨明菁.不同干燥方式对锦橙片品质的影响研究[J].西南大学学报(自然科学版),2018,40(12):59~64
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不同干燥方式对锦橙片品质的影响研究
张玉, 晏淑清, 冯西娅, 宁晓强, 陈莉, 洪晴悦, 杨明菁1,2
1. 西南大学 食品科学学院/食品科学与工程国家级教学示范中心, 重庆 400715;2. 西南大学 附属中学, 重庆 400700
摘要:
为探讨干燥方式对锦橙片品质的影响,采用真空冷冻干燥和热风干燥对锦橙片进行干燥处理,分析不同干燥样品质构特性、维生素C、总糖、总酸、色差、褐变度、复水性的差异.结果表明:真空冷冻干燥锦橙片的硬度、咀嚼性、弹性、内聚性与热风干燥相比差异有统计学意义(p<0.05);真空冷冻干燥锦橙片中维生素C、总糖、总酸质量分数分别为每100 g含250±32.59 mg,(60.78±2.57)%和(8.95±1.08)%,而热风干燥锦橙片中最高分别为每100 g含168.07±32.15 mg,(53.93±1.47)%和(8.07±0.75)%;真空冷冻干燥锦橙片褐变度低,色亮度高,且偏于金黄色,L值,b值分别为52.23±1.48,38.25±1.80,a值与热风干燥锦橙片相比差异无统计学意义(p>0.05);与热风干燥相比,真空冷冻干燥复水性好,复水比为3.73±0.27.因此,锦橙片品质真空冷冻干燥法优于热风干燥法.
关键词:  锦橙片  真空冷冻干燥  热风干燥  品质
DOI:10.13718/j.cnki.xdzk.2018.12.009
分类号:TS205;Q944
基金项目:重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80049);重庆市教学改革项目(153024);西南大学科普创新项目;重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);公益性行业(农业)科研专项(201303076-7).
Effects of Different Drying Methods on the Quality of Jincheng Orange Slices
ZHANG Yu, YAN Shu-qing, FENG Xi-ya, NING Xiao-qiang, CHEN Li, HONG Qing-yue, YANG Ming-jing1,2
1. School of Food Science, Southwest University/Food Science and Engineering Teaching Demonstration Center at the National Level, Chongqing 400715, China;2. High School Affiliated to Southwest University, Chongqing 400700, China
Abstract:
Vacuum freeze-drying and hot-air drying were used to dry Jincheng orange (Citrus sinensis) slices so as to investigate the effects of different drying methods on the quality of the product. The contents of ascorbic acid, total sugars, total titratable acids, color difference, browning degree and texture of the dried samples were determined and compared. The two drying methods gave significantly different results (p<0.05) in the hardness, chewiness, elasticity and cohesiveness of the Jincheng slice samples. The contents of ascorbic acid, total sugars and total acids were 250±32.59 mg per 100 g, (60.78±2.57)% and (8.95±1.08)%, respectively, in the vacuum freeze dried citrus slices, and the highest were 168.07±32.15 mg per 100 g, (53.93+1.47)% and (8.07+0.75)%, respectively, in the hot air dried Jincheng slices. Compared with hot air drying, vacuum freeze-drying had lower browning degree, higher color brightness and better rehydration property (the rehydration ratio being 3.73±0.27). Its L value and b value were 52.23±1.48, 38.25±1.80, respectively. The difference in the a value was non-significant between the two drying methods (p>0.05). In conclusion, compared with hot air drying, vacuum freeze drying has obvious advantages in maintaining the nutritional composition, color and rehydration of Jincheng slices.
Key words:  Jincheng slice  vacuum freeze-drying  hot-air drying  quality
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