摘要
为了研究不同组合干燥方法对水蜜桃脆片品质的影响,以真空冷冻干燥方法为基础和对照,并将其与热风、微波、气流膨化3种方法进行组合干燥对比实验和品质测试分析。结果表明,冻干-微波组脆片样品色泽改变最大,综合色差ΔE值显著高于其他3组(p<0.05);在微观组织结构方面,冻干组形成了饱满的多孔网络骨架,孔隙率高,而冻干-微波组样品细胞组织坍塌严重、结构致密,冻干-热风组、冻干-气流组的微观组织形态相近且介于冻干、冻干-微波组2组之间;4组样品直径收缩率由高到低分别是冻干-微波、冻干-热风、冻干-气流、冻干,差异显著(p<0.05);冻干-微波组脆片吸湿率显著低于其他3组,冻干组脆片吸湿率最高;冻干-微波组脆片硬度和脆度远高于其他3组,冻干组脆片最小;组织微观形态观察结果能较好地反映水蜜桃脆片上述品质的差异。4组水蜜桃脆片中,冻干-微波组综合品质最差,冻干组最佳,而其他2组综合品质介于中间。
In order to investigate the effect of different combined drying methods on the qualities of peach crisps,vacuum freeze-drying（ FD） was used as the basic and control method to produce peach crisps. FD was combined with other three methods including air drying（ AD）,microwave drying（ MD） and air puffing drying（ APD）. The comparative drying experiments and quality analysis showed that comprehensive color index ΔE of peach crisps in FD-MD was significantly higher than other three groups,which resulted in the most color changes（ p〈 0. 05）. In the microstructure of peach crisps,FD group formed a full porous network skeleton with high porosity,while FD-MD group resulted in serious collapsed dense structure in the tissue. FD-AD group and FD-APD group formed similar microstructures in the tissue which were between those of FD group and FD-MD group. The order of diameter shrinkage rate in peach crisps in four groups in decreasing sequence was FD-MD,FD-AD,FD-APD and FD,with significant difference. The moisture absorption rate of peach crisps in FD-MD group was significantly lower than those in other three groups,and FD group was the highest. The hardness and brittleness of peach crisps in FD-MD group were far higher than those in other three groups,with FD group was the lowest. The microstructure can better showed the differences in the qualities of peach crisps. In terms of the comprehensive qualities of the 4 groups of peach crisps,the FD-MD group was the worst,FD group was the best,and the other two groups were in the middle.
作者
王海鸥
扶庆权
陈守江
张李阳
王蓉蓉
张伟
WANG Hai-ou , FU Qing-quan, CHEN Shou-jiang, ZHANG Li-yang, WANG Rong-rong, ZHANG Wei(School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Chin)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第7期173-178,共6页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(31301592)
农业部现代农业装备重点实验室开放课题(201604002)
常州市科技支撑计划(农业)项目(CE20152017)
南京晓庄学院人才引进项目(2013xzrc04)
关键词
水蜜桃
脆片
冷冻干燥
组合干燥
juicy peach
crisps
vacuum freeze-drying
combined drying
