| 预处理对哈密瓜变温压差膨化干燥产品品质的影响 |
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| 引用本文： | 毕金峰,方芳,丁媛媛,白沙沙,王沛.预处理对哈密瓜变温压差膨化干燥产品品质的影响[J].食品与机械,2010,26(2). |
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| 作者姓名： | 毕金峰 方芳 丁媛媛 白沙沙 王沛 |
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| 作者单位： | 中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放试验室,北京,100193 |
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| 基金项目： | 科研院所技术研究开发专项，农业科技成果转化基金，公益性行业(农业)科研专项经费项目 |
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| 摘 要： | 研究热烫、冷冻和浸渍3种不同预处理方式对哈密瓜变温压差膨化干燥产品含水率、色泽、膨化度、硬度和脆度的影响.结果表明,适当程度的热烫预处理有利于膨化产品含水率的降低,有利于产品膨化度和色泽品质的提高;低温预处理有利于膨化干燥产品膨化度、硬度和脆度的提高,但产品色泽变深,失去商品性状;糖液浸渍处理使物料加速失水,对物料色泽和外形的保持有显著的作用;高浓度的NaCl渗透液对物料颜色保持有显著的作用.
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| 关 键 词： | 哈密瓜 预处理 变温压差 膨化干燥 产品品质 |
Effect of different pretreatments on the product quality of explosion puffing drying for hami-melon |
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| BI Jin-feng,FANG Fang,DING Yuan-yuan,BAI Sha-sha,WANG Pei.Effect of different pretreatments on the product quality of explosion puffing drying for hami-melon[J].Food and Machinery,2010,26(2). |
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| Authors: | BI Jin-feng FANG Fang DING Yuan-yuan BAI Sha-sha WANG Pei |
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| Affiliation: | BI Jin-feng FANG Fang DING Yuan-yuan BAI Sha-sha WANG Pei(Institute of Agro-Food Science , Technology,Chinese Academy of Agricultural Sciences,Key Laboratory ofAgro-Food Processing & Quality Control,Ministry of Agriculture,Beijing 100094,China) |
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| Abstract: | The influence of different pretreatments including water-blanching, freezing and infusing of moisture content, color, bluk, desinty, hardness and crispness of explosion puffing drying for Hami-melon was investigated in this paper. The results showed that blanching pretreatment decreased moisture content, enhanced bulk density and luster quality; freezing pretreatment was advantageous to bulk density, hardness and crispness enhancement, but deepened the color and made the commodity character lose; The sugar ... |
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| Keywords: | hami-melon pretreatment modified temperature and pressure explosion puffing drying product quality |
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