不同组合渗透与冷冻前处理对蓝莓干燥品质的影响

为研究渗透、冷冻前处理对食品干燥品质的影响,同时为改善产品品质提供理论支撑和技术指导,以蓝莓为研究对象,在对样品进行相同干燥处理(热风,30 h,60℃)前,进行不同组合模式的渗透(海藻糖、氯化钙、蔗糖)和冷冻-解冻(液氮-80℃,室温)前处理,以干果的脱水速率、含水量、色泽、质构、总糖、抗氧化活性物质等作为评价指标进...

Effects of Different Combination of Osmosis and Freezing Pretreatment on Drying Characteristics of Blueberry

In order to provide theoretical support and technical guidance for improving the quality of dried food,the effects of osmosis and freezing pretreatment on the drying characteristics of blueberry were investigated.In this study,blueberries were treated with different combination modes of osmosis(trehalose,calcium chloride,sucrose)and freeze-thaw(liquid nitrogen-80℃,room temperature)before the same drying treatment(hot air,30 h,60℃),and the dehydration rate,water content,color,texture,total sugar content and antioxidant active substances were determined and compared.The results showed that different combination of osmosis and freeze-thaw pretreatment had a significant effect on the physical and chemical quality of blueberry.The freezing-thawing-osmotic-drying group was the best,and compared with the single osmotic group,the single freezing-thawing group,and the untreated group,the dehydration rate was increased by 5.55%,6.39%and 36.91%,the hardness was enhanced by 8.59%,39.80%,909.00%,the retention rate of total sugar content was elevated by 1.10,1.44,2.70 times,and the antioxidant activity(total phenol,anthocyanin,oxygen radical absorbance capacity)was increased by more than 16%,respectively.In conclusion,freezing-thawing treatment could improve the osmotic influence on drying characteristics of blueberry,the combination of them had significant synergy on the enhancement of drying rate and drying quality.