真空冷冻和热风干燥对蓝莓品质的影响-食品科学.pdf

64 2014, Vol.35, No.05 食品科学 ※基础研究 真空冷冻和热风干燥对蓝莓品质的影响 1,2 2 2, * 2 2 许晴晴 ，陈杭君，郜海燕 ，宋丽丽，穆宏磊 （1.南京农业大学食品科技学院，江苏 南京 210095 ；2.浙江省农业科学院食品科学研究所，浙江省果蔬保鲜与加工技术研 究重点实验室，浙江 杭州 310021） 摘  要：研究真空冷冻干燥和热风干燥处理对蓝莓品质的影响。采用电阻法测定蓝莓的共晶点和共熔点，并绘制 VC 了蓝莓冻干曲线；从干燥后蓝莓的微观结构、复水比、色泽、质构、 、总花色苷和总酚等指标比较真空冷冻和 33 30 热风干燥蓝莓产品的品质。结果表明：蓝莓的共晶点为－  ℃，共熔点为－  ℃；真空冷冻干燥蓝莓复水性好， VC 5.52mg/100g 1.55mg/g 3.55mg/g 且果实中 、总花色苷和总酚的含量分别为 、 和 ，显著高于热风干燥的产品。因 此，真空冷冻干燥在保持蓝莓复水性、感官品质和活性成分等方面比热风干燥具有明显优势。 关键词：蓝莓；真空冷冻干燥；冻干曲线；共晶点；共熔点 Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits 1,2 2 2,* 2 2 XU Qing-qing , CHEN Hang-jun , GAO Hai-yan , SONG Li-li , MU Hong-lei (1. College of Food Science and Technology, Nanj ing Agricultural University, Nanj ing 210095, China; 2. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhej iang Province, Food Science Institute, Zhej iang Academy of Agricultural Sciences, Hangzhou 310021, China) Abstract: The effects of vacuum freeze-drying and hot-air-drying on the quality of blueberry fruit were investigated in this study. The eutectic point and consolute point of blueberry were determined using the resistance method to analyze freeze- drying curve. Ultrastructure, rehydration rate and the contents of vitamin C (VC) and anthocyanin of hot-air and vacuum freeze dried blu