草莓液氮速冻特性及营养品质的研究-包装工程.pdf

包 装 工 程 第39 卷 第23 期 ·62 · PACKAGING ENGINEERING 2018 年 12 月 1 1 2 （1.上海理工大学，上海 200093 ；2.上海普莱克斯工业气体有限公司，上海 201204 ） 目的 探究草莓的液氮速冻工艺特性。方法 利用自行研制的液氮喷雾式速冻装置，温度设置在 −40~−70 ℃之间，以 5 ℃为间距进行草莓液氮速冻实验，并检测、分析不同冻结温度条件下的草莓冻 结速率、失水率、色差、Vc 含量和花青素含量等指标。结果 随着冻结温度的降低，草莓冻结时间缩短， 冻结速率由9.75 cm/h 提高到20.00 cm/h ，但当冻结温度低于−55 ℃时，继续降低冻结温度，其冻结速 率增幅减小。随着冻结温度的降低，液氮速冻后草莓的失水率、Vc 含量、花青素含量和总酚含量呈现 增大趋势，但增幅逐渐变小。结论 液氮速冻草莓采用−55 ℃冻结温度进行速冻时，既可保证草莓快速 冻结，又可最大程度地保留草莓的营养品质。 草莓；喷雾式；液氮速冻；品质 TS255.3 A 1001-3563(2018)23-0062-07 DOI 10.19554/j.cnki.1001-3563.2018.23.011 Quick-frozen Characteristics and Nutritional Quality of Strawberries in LN2-spraying Freezer 1 1 2 WANG Xi-fang , LI Bao-guo , ZHU Hang (1.University of Shanghai for Science and Technology, Shanghai 200093, China; 2.Shanghai Praxair for Industrial Gas Co., LTd., Shanghai 201204, China) ABSTRACT: The work aims to explore the characteristics of strawberries liquid nitrogen (LN2) quick freezing process. The LN2 quick-frozen strawberries experiment was conducted at the temperatures ranging from −40 ℃ to −70 ℃ with 5 ℃ interval by means of a self-made LN2-spraying quick freezing device. The indexes of strawberries including freez- ing rate, water loss rate, chromatic aberration, contents of vitamin C and anthocyanin, etc. under different freezing tem- peratures were tested and analyzed. The freezing time was shortened and the freezing rate was increa