摘要
研究超声波在传统真空低温油浴脱水加工银杏过程中对银杏果的质地和调味的影响。通过超声波的震荡作用,使得银杏果的质地更加酥松,调味成分更加容易进入银杏果内部,加工的产品口感更加酥脆和入味。比较研究了不同浸渍成分、浸渍浓度、浸渍时间以及常规浸渍和超声波辅助浸渍对银杏果的影响,确定最佳预处理工艺参数为:料液比为1∶3,麦芽糊精质量分数为8%,麦芽糖质量分数为25%,采用超声波辅助浸渍40 min。
The affect of ultrasonic wave on quality and structure of ginkgo fruit was studied by using traditional vacuum low-temperature oil bath dehydration processing. Through the shock of ultrasonic wave,the structure of ginkgo fruit was more crisp and more flavorful. The optimum pretreatment process parameters were as follows： the ratio of material to liquid 1∶ 3; the quality score of maltodextrin 8%; the quality score of maltose 25% and the time of ultrasonic-assisted impregnation was 40 min.
作者
金敬红
徐志扬
陈文华
Jin Jinghong , Xu Zhiyang, Chen Wenhua(1. Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing 210042, 2. Taizhou Jitai Agriculture Products Limited Company, Taizhou 225328, Chin)
出处
《中国野生植物资源》
2018年第2期70-72,共3页
Chinese Wild Plant Resources
基金
"十三五"国家重点研发计划项目(2016YFD0400704)
江苏省林业三新工程项目(LYSX[2016]22)
关键词
超声波
银杏果
干燥
ultrasonic wave
ginkgo fruit
drying
