| 前处理方法对鲜枣压差膨化效果的影响 |
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| 引用本文： | 卢亚婷,罗仓学,史超.前处理方法对鲜枣压差膨化效果的影响[J].食品科学,2014,35(21):129-132. |
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| 作者姓名： | 卢亚婷 罗仓学 史超 |
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| 作者单位： | 1.陕西科技大学生命科学与工程学院，陕西 西安 710021；2.陕西农产品加工技术研究院，陕西 西安 710021；
3.空军工程大学装备管理与安全工程学院，陕西 西安 710051 |
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| 基金项目： | 咸阳市科技计划项目，西安市未央区科技计划项目 |
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| 摘 要： | 通过单因素试验和对比实验，研究了冷冻处理、预干燥处理、高压处理结合压差膨化技术对鲜枣膨化效果的影响。结果表明：1）冷冻处理温度为－18 ℃时，处理240 min的大枣脆度较好；高压处理压强为180 MPa，5 min产品的脆度较好；预干燥处理中不经过干燥处理的产品脆度和亮度较好；2）－18 ℃条件下冷冻处理240 min之后膨化，膨化温度为85 ℃，0.2 MPa时色差L*值和产品的脆度较好。
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| 关 键 词： | 鲜枣脆片 压差膨化 高压处理 |
Effect of Pretreatment Methods on Explosion Puffing of Fresh Jujubes |
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| LU Ya-ting,LUO Cang-xue,SHI Chao.Effect of Pretreatment Methods on Explosion Puffing of Fresh Jujubes[J].Food Science,2014,35(21):129-132. |
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| Authors: | LU Ya-ting LUO Cang-xue SHI Chao |
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| Affiliation: | 1. College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
2. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an 710021, China; 3. College of Equipment
Management and Safety Engineering, Air Force Engineering University, Xi’an 710051, China |
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| Abstract: | A comprehensive study was conducted to evaluate the effect of different pretreatments (i.e., freezing, pre-drying
and high-pressure treatment) on explosion puffing of fresh jujube slices. After each pretreatment, explosion puffing was
carried out under the same conditions. The results showed that jujube slices exhibited a good friability after being frozen at
-18 ℃ for 240 min or being treated at 180 MPa for 5 min. Pre-drying had a negative impact on the friability and brightness
of jujube products. Freezing at -18 ℃ for 240 min followed by explosion puffing at 85 ℃ and 0.2 MPa was selected in terms
of L* and friability. |
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| Keywords: | jujube slices explosion puffing high-pressure treatment |
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