微波真空冷冻干燥对芒果干制品品质特性的影响-河南农业科学.PDFVIP

※工艺技术 食品科学 2012, Vol. 33, No. 18 49 1 1,2, 1,2 3 1,2 姜唯唯 ，刘 刚 * ，张晓喻 ，范辉建 ，张 宏 (1. 四川师范大学生命科学学院，四川 成都 610101 ；2. 四川师范大学植物资源应用与开发研究所， 四川 成都 610101 ；3.攀枝花市锐华农业开发有限责任公司，四川 攀枝花 617000) 为获得较优的芒果干燥方法，以复水性、感官为评价指标，比较微波真空冷冻干燥、热板真空冷冻干燥 和热风干燥 3 种不同干燥方法对芒果干制品品质的影响。结果表明：真空冷冻干燥法的产品各项指标均优于热风干 燥法。微波真空冷冻干燥的产品复水性最好，25 ℃与 100℃最大复水比分别为3.363 、3.674 ；其次为热板真空冷 冻干燥，两温度条件下与微波真空冷冻干燥产品复水比相差较小；热风干燥产品复水性最差，分别为 2.140 、 3.028 。感官指标中色泽、香气和口味3 方面均为：微波真空冷冻干燥＞热板真空冷冻干燥＞热风干燥。 芒果；干制品；微波真空冷冻干燥；热板真空冷冻干燥；热风干燥；品质 Effect of Microwave Vacuum Freeze Drying on the Quality of Dried Mango 1 1,2, 1,2 3 1,2 JIANG Wei-wei ，LIU Gang *，ZHANG Xiao-yu ，FAN Hui-jian ，ZHANG Hong (1. College of Life Sciences, Sichuan Normal University, Chengdu 610101, China； 2. Institute of Application and Development of Plant Resources, Sichuan Normal University, Chengdu 610101, China ； 3. Panzhihua Ruihua Agriculture Development Co. Ltd., Panzhihua 617000, China) Abstract ：In order to obtain a better drying method for mango products, the effects of microwave vacuum freeze drying, hot- plate vacuum freeze drying and hot air drying on the rehydration rate and sensory quality of dried mango were comparatively analyzed. The results indicated that vacuum freeze drying could provide better indices of dried products when compared with hot-air drying. Microwave vacuum freeze dried mango exhibited the best rehydration performance with rehydration rates of 3.363 and 3.674 at 25 ℃ and 100 ℃, respectively, followed by hot-plate vacuum freeze dried mango with rehydration