共查询到19条相似文献,搜索用时 187 毫秒
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《食品与发酵工业》2018,(12)
研究预冻温度(-20、-30、-40、-50℃)对冻干猕猴桃片干燥特性及品质的影响,运用扫描电镜和图像分析技术测试不同预冻温度下冻干猕猴桃片的微观结构,分析预冻温度对冻干猕猴桃片孔隙和分形的影响。结果表明,对于干燥特性,预冻温度越低,猕猴桃片的干燥速率越小。在品质上,预冻温度越低,猕猴桃片的硬度和脆性越大,复水比越小。从感官结果来看,-40℃和-50℃预冻下的冻干猕猴桃片的感官评分显著高于-20℃和-30℃。扫描电镜和分形分析结果表明,预冻温度越低,冻干猕猴桃片形成的孔隙越小且多,平均孔隙面积、孔隙率、平均孔隙周长和平均孔隙直径越小,结构更规则,分布更均匀。综合以上各种指标,降低预冻温度使得冻干猕猴桃片的孔隙结构更小更均匀,一定程度上能够提高冻干猕猴桃片的感官品质,但降低了干燥速率,延长干燥时间,会使得能耗增加,生产成本增加。 相似文献
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《食品科技》2017,(10)
为了研究斜切、横切、纵切3种切片形态对杏鲍菇真空冻结冷冻干燥特性的影响,以新鲜的杏鲍菇为原料,比较分析不同切片形态在冻结失水率、温度、冻干耗时、冻干样品复水比、硬度、微观结构等方面的差异。结果表明:40 min真空冻结后,斜切、横切、纵切杏鲍菇片失水率分别为21.21%、20.19%、19.93%,冻结温度分别为-26.85、-26.04、-25.30℃。斜切、横切、纵切杏鲍菇片冷冻干燥耗时分别为9.5、10.4、11.6 h,冻干样品复水比分别为6.71、6.37、6.06,产品硬度分别为16.19、14.93、11.99 N,均呈现出显著差异(p0.05)。斜切、横切杏鲍菇片冻干样品微观组织孔隙较大、多孔结构蓬松,保持了鲜品原有外观形态,纵切杏鲍菇冻干片微观组织孔隙小、多孔结构致密,皱缩塌陷严重。综合研究表明,斜切是杏鲍菇真空冻结冷冻干燥工艺中切分处理的最适宜形式。研究结论可为杏鲍菇冷冻干燥加工技术优化和生产实践提供参考。 相似文献
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我国牡蛎产量丰富,除部分鲜销外很多加工为干制品,然而传统牡蛎干制品复水性差、产品附加值低。为了得到高品质的牡蛎干制品,本研究对牡蛎进行真空冷冻干燥加工,并对冻干加工牡蛎的复水性、质构和蛋白、脂肪及部分滋味成分含量的变化情况进行探讨。研究结果表明:牡蛎的共晶点和共熔点温度分别为-25℃和-17.5℃,牡蛎在-30℃~-35℃条件下预冻2 h,在冷阱温度达到-40℃后在真空度20 Pa条件下干燥15 h得到干品;与对照产品(市售蚝干)相比,冻干牡蛎复水性较好,其在20 min即可复水完全,复水比为3.68;冻干牡蛎的质构也优于对照,除脂肪含量较低外,蛋白质和几种滋味成分含量也均高于对照。由此可见,真空冻干燥不仅可以减少牡蛎干制时的蛋白损失,且能够较好保持质构和原有风味,可以用于高品质牡蛎干制品的加工。 相似文献
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Kiattisak Puhin Mika Fukuoka Savitree Ratanasumawong 《International Journal of Food Science & Technology》2021,56(7):3344-3354
Effects of starch and non-starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non-starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non-starch components that interrupted the starch network. Non-starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non-starch components. 相似文献
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以Rapid Visco Analyser(RVA)、X-衍射和FTIR为检测手段,研究了不同干燥方法(冷冻干燥、热风干燥、微波干燥)对方便米粉老化特性的影响。结果表明,热风干燥后得到的方便米粉,其红外1 047/1 022 cm-1处吸光度比值、结晶度、糊化温度、回生值最大,表明其老化程度最大,而冷冻干燥制得的方便米粉老化程度最小,微波干燥其次。对不同干燥方法下得到的方便米粉的复水率和复水时间进行研究,冷冻干燥的复水性最好,热风干燥的复水性最差。方便米粉的复水性能,可能与其在干燥过程中的老化程度有关。 相似文献
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Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice 总被引:2,自引:0,他引:2
Orrawan Rewthong Somchart SoponronnaritChaiyong Taechapairoj Patcharee TungtrakulSomkiat Prachayawarakorn 《Journal of food engineering》2011,103(3):258-264
Instant rice produced from a conventional process consisting of the cooking, washing and drying steps possesses poorer eating quality compared with that of freshly cooked rice. The objective of this work was therefore to study the effects of cooking, pretreatment and drying methods on microstructure, textural properties and starch digestability of instant rice after rehydration; jasmine white rice was chosen as a test material. Conventional boiling method and electric rice cooking were selected as the methods to prepare cooked rice. In the case of boiling, cooked rice was frozen at −20 °C or cooled at 4 °C for 24 h prior to drying, while the cooked rice from an electric rice cooker was washed with ambient or cool water for 30 s prior to drying. After pretreatment the cooked rice was dried either by freeze drying or hot air drying at 80 °C. Based on the scanning electron microscopic results it was found that the cooking, pretreatment and drying methods all affected the rice morphology. The hardness and stickiness of instant rice after rehydration were lower for samples prepared from the rice cooker than those of freshly cooked rice, while both textural properties appeared to be improved significantly for the samples from boiling. The texture of the freeze-dried products was not different from that of the air-dried one. The freezing pretreatment provided the texture and glycemic index of instant rice after rehydration similar to those of the freshly cooked rice. On the other hand, the cooling pretreatment resulted in the harder texture and higher glycemic index of the samples. 相似文献
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Daheng Yue Han Zhang Tiantian Zhang Cheng Yang Tongliang Yang Zihan Qu Yifu Zhang Guiyun Chen Shuhong Li Ye Chen 《Journal of food science》2024,89(4):2371-2383
The “instant” quality of instant rice noodles is significantly affected by slow rehydration during cooking. This happens as a result of the native rice starch's low ability to gelatinize as well as the high shear and pressure utilized in industries during the widely used extrusion molding process. In order to address this issue, the rice flour was pretreated with mild steam (MS) technology. The results revealed that the rehydration qualities of the rice noodles that were extruded from the steam-treated flour significantly improved. There was a reduction of 25.5% in the rehydration time, from 443 to 330 s. The MS-treated rice starch's peak viscosity increased to 4503 from 4044 mPa/s. Decreases in gelatinization enthalpy (ΔH) and short-range ordering also suggest a reduction in difficulty in accomplishing starch gelatinization. Scanning electron microscopy studies showed particle aggregation increased as the treatment duration lasted longer. In conclusion, our findings indicate that we successfully addressed the issue of slow rehydration in instant rice noodles while presenting a novel approach for their manufacturing in the manufacturing sector. 相似文献
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Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge 总被引:2,自引:0,他引:2
Effect of freezing temperature of rice porridge on quality properties of freeze-dried rice porridge was investigated at various temperatures. Slow freezing produced porous freeze-dried rice porridges with large pores and more brittle structure than rapid freezing. All the quality properties tested were greatly influenced by both freezing temperature and temperature for the property evaluation. Both the initial rehydration ratio and the dissolution time of the freeze-dried rice porridge decreased with increase in water temperature. Results on the effect of freezing temperature on rehydration ratio and dissolution time indicated slow freezing is more preferable for the freeze-dried rice porridge. The Peleg model was fitted better than the Singh and Kulshrestha model to explain the water vapor adsorption kinetics. The activation energy for the water vapor adsorption of the freeze-dried rice porridge determined by using the Peleg model ranged 16.2-23.1 kJ/mol depending on the freezing temperature. 相似文献
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通过分析鲜湿米粉的菌落总数、糊化特性、水分含量、色泽、提取液吸光度、质构特性及感官评分的变化,并观察鲜湿米粉凝胶微观结构,研究酸浸、水浴及酸浸+水浴处理对鲜湿米粉品质的影响。结果表明,与空白组相比,水浴组、酸浸组及酸浸+水浴组鲜湿米粉的淀粉糊黏度、衰减值和回生值显著(P<0.05)降低。水浴处理使鲜湿米粉的质构特性及感官评分得到提升,保质期延长。酸浸处理使鲜湿米粉的水分含量、色泽、提取液吸光度及黏性显著(P<0.05)增大,咀嚼硬度及弹性显著(P<0.05)减小,随着贮藏时间的延长菌落总数增加较慢,但综合品质劣变迅速,到后期凝胶结构破坏严重,感官评分显著(P<0.05)降低。酸浸+水浴处理使鲜湿米粉的初始品质得到提升,但弹性略小于水浴处理组,随着贮藏时间的延长菌落总数增加最慢,并且能始终保持较好的色泽、质构特性及感官评分。综合鲜湿米粉质构特性及感官评分,酸浸+水浴组的鲜湿米粉品质最好。 相似文献
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The present study was carried out to improve the drying efficiency and quality of freeze-dried instant noodles by a novel hybrid pretreatment method that combines laser puncturing along with use of a leavening agent mixture. The influence of several variants of this combined treatment on drying time, energy consumption, rehydration behavior and pasting properties of dried noodles as well as the quality parameters of soaked noodles were examined. Results demonstrate that the intervention of laser puncturing treatment and the addition of leavening agent mixture are all positive on reducing drying time and energy consumption of noodles, but the drying enhancement effect of puncturing treatment is better. Combining laser puncturing treatment with leavening agent mixture can further reduce drying time of noodles by up to 34.15% and energy consumption by up to 33.17%. Although all single treatment methods can improve the quality of products including soaking time, rehydration rate and hardness, the effect is unsatisfactory. Hybrid strategies are found to have a synergistic effect on the production of high-quality freeze-dried instant noodles and according to the sensory evaluation results, the optimum conditions are as follows: 0.1 mm perforation diameter, 10 mm spacing between perforations, 2 mm depth and 3% leavening agent mixture (on flour basis).Industrial relevanceDifficult rehydration of products and high energy consumption of the production process are the key issues that limit the industrial production of freeze-dried instant noodles. Laser puncturing treatment and adding a leavening agent mixture can increase the contact area between freeze-dried noodles and water and enrich the internal porous structure of freeze-dried noodles, respectively, which promotes the mass production of high-quality freeze-dried instant noodles. 相似文献
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以早、晚季种植的短生育期籼米品种(CPPC16、CPPC18、CPPC38、CPPC52)为对象,对大米淀粉物化特性进行比较;并对8种短生育期大米加工的鲜湿米粉的食用品质和消化特性进行探究。结果表明:早季稻与晚季稻相比较,早季稻的直链淀粉含量、回生值与糊化温度高于同品种的晚季稻。大米淀粉特性与鲜湿米粉质构特性相关性分析中,直链淀粉含量、回生值与最终黏度、水溶性与质构指标呈显著(P<0.05)或极显著正相关(P<0.01),膨胀力与质构指标呈显著负相关(P<0.05)。对比两种鲜湿米粉加工专用米种,短生育期品种中以早季18号的综合评分最高(0.93),略低于桂朝米的1.07,高于阳春米的0.87。 相似文献