| 一款真空冷冻干燥胡萝卜黄花梨果蔬脆的研制 |
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| 引用本文： | 欧阳锐,江贻洁,王志辉,陈文韬,林渊智,施源德. 一款真空冷冻干燥胡萝卜黄花梨果蔬脆的研制[J]. 食品工业, 2020, 0(3): 133-137 |
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| 作者姓名： | 欧阳锐 江贻洁 王志辉 陈文韬 林渊智 施源德 |
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| 作者单位： | 福建师范大学福清分校 |
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| 基金项目： | 福建省教育厅项目(JAT170669、JT180616、JAT170677);食品软塑包装技术福建省高校工程研究中心(G1-KF1703);现代设施农业福建省高等学校工程研究中心。 |
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| 摘 要： | 以胡萝卜、黄花梨和果葡糖浆为原料,在单因素试验基础上,运用响应面设计方法优化得到胡萝卜黄花梨果蔬脆最佳配方。结果表明,利用真空冷冻干燥技术,当胡萝卜8%、黄花梨89%、果葡糖浆3%时制备胡萝卜黄花梨果蔬脆具有独特的风味和组织形态,即最佳配方下,果蔬脆硬度5.21 N,与模型预测值5.06 N基本一致,感官评价得分91.4,复水比3.12,且高倍显微镜显示制备的果蔬脆结构疏松,孔洞均匀。
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| 关 键 词： | 胡萝卜 黄花梨 果蔬脆 响应面法 |
Development of a Carrot and Yellow Pear Composite Crisp by Vacuum Freeze-Drying Technology |
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| OUYANG Rui,JIANG Yijie,WANG Zhihui,CHEN Wentao,LIN Yuanzhi,SHI Yuande. Development of a Carrot and Yellow Pear Composite Crisp by Vacuum Freeze-Drying Technology[J]. The Food Industry, 2020, 0(3): 133-137 |
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| Authors: | OUYANG Rui JIANG Yijie WANG Zhihui CHEN Wentao LIN Yuanzhi SHI Yuande |
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| Affiliation: | (Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food,Fuqing Branch of Fujian Normal University,Fuqing 350300) |
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| Abstract: | Using carrot,yellow pear and fructose syrup as raw materials,based on the single factor experiment,the optimal formula of carrot and yellow pear composite crisp was optimized by response surface design method.The results showed that the use of vacuum freeze-drying technology,when carrot 8%,yellow pear 89%,fructose syrup 3%preparation of carrot and yellow pear composite crisp had a unique flavor and tissue morphology.Under the optimal formula,the hardness of the crisp was 5.21 N,which was similar to the model prediction value of 5.06 N;The sensory evaluation score was 91.4;The rehydration ratio was 3.12;The structure of the crisp was loose,and the pores were sparse. |
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| Keywords: | carrot yellow pear crisp vacuum freeze-drying technology |
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