预处理对压差闪蒸干燥丰水梨脆片品质及微观结构的影响-食品科学.PDFVIP

※基础研究 食品科学 2016, Vol.37, No.21 73 预处理对压差闪蒸干燥丰水梨脆片品质及 微观结构的影响 1,2 1 1,* 2 1 1 唐璐璐 ，易建勇，毕金峰 ，侯旭杰，吴昕烨，周 沫 （1.中国农业科学院农产品加工研究所，农业部农产品加工重点实验室，北京 100193 ； 2.塔里木大学生命科学学院，南疆特色农产品深加工兵团重点实验室，新疆 阿拉尔 843300 ） 摘  要：为研究预处理方式对丰水梨压差闪蒸干燥的影响，以丰水梨为原料，探讨热烫预处理、深冻预处理、柠檬 酸浸渍预处理和果葡糖浆浸渍预处理对丰水梨干燥产品色泽、硬度、脆度、复水性、感官、可溶性固形物含量、可 滴定酸含量、总糖含量、总酚含量、总黄酮含量、抗坏血酸含量和微观结构等的影响。结果表明：适当的热烫预处 理有利于干燥产品感官品质的提高；深冻预处理虽有助于产品总酚和抗坏血酸的保留，但其硬度较小，膨化效果不 明显；柠檬酸浸渍预处理的硬度较大，可滴定酸含量最高，口感偏酸，感官评价喜好度为中等；果葡糖浆浸渍预处 理有助于增加干燥产品可溶性固形物和总糖含量，但其硬度较大，脆度较小，失去商品性质。综合比较，热烫处理 是丰水梨压差闪蒸干燥较适宜的预处理方式。 关键词：丰水梨；热烫预处理；压差闪蒸干燥；品质；感官评价 Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying 1,2 1 1,* 2 1 1 TANG Lulu , YI Jianyong , BI Jinfeng , HOU Xujie , WU Xinye , ZHOU Mo (1. Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Life Sciences, Tarim University, Alar 843300, China) Abstract: The objective of this study was to investigate the effects of various pretreatment methods including blanching, freezing, citric acid dipping and fructose syrup dipping on the quality of crispy Housui pear slices dried by decompression flash drying in terms of color, hardness, brittleness, rehydration capacity, sensory score, total soluble solids, titr