摘要
以'红富士'苹果为试材,采用真空干燥、冰温真空干燥、冷冻真空干燥3种方法进行处理,研究其对苹果的风味、营养物质以及微观结构的影响.结果显示,冰温真空干燥的复水性介于真空干燥和冷冻真空干燥之间,说明该种方式得到的苹果片疏松程度良好.冰温真空干燥后的苹果片的可滴定酸含量最高为1.28 g/100 g,基本与新鲜苹果的酸1.305 g/100 g接近(P>0.05),可溶性固形物质量分数最高为12.57%,对Vc的保留率达80.95%,比真空干燥高43.65%,比冷冻真空干燥高40.32%;总酚含量最高,说明该种方式得到的干制品品质最好.微观结构显示,冰温真空干燥得到的苹果片形变最小,与新鲜苹果的结构最为相近,有较为规则的孔状结构,冷冻真空干燥有较小的塌陷,真空干燥组织形变较大.该研究为干燥方式在食品中的应用提供了理论基础,为冰温真空干燥技术的应用做了进一步的拓展.
The ‘Red Fuji’ apple was used as a test material,and it was treated by vacuum drying,ice-temperature vacuum drying and freeze vacuum drying to study the effects on apple flavor,nutrients and microstructure. The results showed that the rehydration of ice-temperature vacuum drying was between vacuum drying and freeze-vacuum drying,indicating that the apple slices obtained by this method had a good degree of looseness. The titratable acid content of apple slices after vacuum temperature drying was 1.28 g/100,which was close to the acid 1.305 g/100 g of fresh apples ( P > 0.05 ),and the highest mass fraction of soluble solids was 12.57%. The retention rate is 80.95%,which is 43.65% higher than vacuum drying and 40.32% higher than that of vacuum vacuum drying. The highest total phenol content indicates that the dry product obtained by this method has the best quality. The microstructure shows that the apple slices obtained by vacuum drying under ice temperature have the smallest deformation,and the structure of fresh apples is the closest,and there are relatively regular pore-like structures. The vacuum vacuum drying has a small collapse,and the vacuum drying structure has a large deformation. This study provides a theoretical basis for the application of drying methods in food,and further expands the application of ice-temperature vacuum drying technology.
作者
邢娜
万金庆
厉建国
梁志鑫
杨帆
冷争争
XING Na;WAN Jinqing;LI Jianguo;LIANG Zhixin;YANG Fan;LENG Zhengzheng(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Research Center for Aquatic Product Processing and Storage Technology,Shanghai 201306,China;Laboratory of Storage and Preservation Quality and Safety Risk Assessment of Aquatic Products,Ministry of Agriculture,Shanghai 201306,China;Anhui Yikang High-tech Agricultural Technology Co.,Ltd,Liu’an 237200,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第16期148-154,共7页
Food and Fermentation Industries
基金
国家自然科学基金(编号:31171764)
关键词
苹果
冰温真空干燥
冷冻真空干燥
品质
微观结构
apple
ice temperature vacuum drying
freeze vacuum drying
quality
microstructure
