基于真空预冷条件下的浸渍保鲜对鲜切莲藕品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.6 基于真空预冷条件下的浸渍保鲜对鲜切莲藕 品质的影响 廖彩虎，单斌，钟瑞敏，朱建华，翟海敏 （韶关学院英东食品科学与工程学院，广东韶关512005） 摘要：本文利用冷库(0±2 ℃)预冷、真空预冷及真空预冷恒压（达到终温后，继续在真空状态下维持 0、2、4、6 min ）等技术 对经复合护色液浸渍后的鲜切莲藕进行预冷（预冷终温 5 ℃），预冷后采用气调包装并放置于 5±2 ℃冷库贮藏。通过测定其贮藏过 程中的理化、生化指标来评价不同预冷方式对鲜切莲藕品质的影响。结果表明，真空预冷对鲜切莲藕的降温速率几乎为冷库预冷速率 的10 倍。随着真空预冷恒压时间的延迟，其水分损失呈增加的趋势，同时差异性显著(P ＜0.05)，但对莲藕的外观差异并不显著(P ＞ 0.05)。真空预冷至5 ℃并维持2、4、6 min 所获得的理化、生化及营养指标值较对照组而言更接近新鲜莲藕，特别是其不仅能够降 低多酚氧化酶(PPO)的最大峰值，同时还能够推迟峰值出现的时间。其中，真空预冷至5℃并维持4 min 效果最佳。 关键字：真空预冷恒压；鲜切莲藕；真空渗渍 文章篇号：1673-9078(2015)6-243-248 DOI: 10.13982/j.mfst.1673-9078.2015.6.038 Effect of Preservation by Impregnation under Vacuum Pre-cooling Conditions on the Quality of Fresh-cut Lotus Root LIAO Cai-hu, SHAN Bin, ZHONG Rui-min, ZHU Jian-hua, ZHAI Hai-min (Yingdong Food Science and Engineering Institute, Shao Guan University, Shaoguan 512005, China) Abstract: Different technologies, including cold storage room pre-cooling, vacuum pre-cooling, and vacuum pre-cooling coupled with constant pressure treatment (when the final temperature was reached, the vacuum pump and valve were closed for 0, 2, 4, and 6 min, respectively), were utilized to pre-cool (final pre-cooling temperature: 5 ℃) fresh-cut lotus root that was impregnated in the compound fresh-keeping solution for 12 min. After pre-cooling, all samples were packaged in a modified atmosphere and stored in the cold storage room (5 ± 2 ℃). The effects of different pre-cooling methods on the quality of fresh-cut lotus root were evaluated by measuring the physi