| 渗透压脱水前处理对芒果冻藏中品质变化的影响 |
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| 引用本文： | 赵金红,温馨,彭郁,孟歆昕,康佳琪,倪元颖. 渗透压脱水前处理对芒果冻藏中品质变化的影响[J]. 现代食品科技, 2014, 30(5): 225-231 |
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| 作者姓名： | 赵金红 温馨 彭郁 孟歆昕 康佳琪 倪元颖 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，北京 100083;中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，北京 100083;中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，北京 100083;中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，北京 100083;中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，北京 100083;中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，北京 100083 |
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| 基金项目： | 国家科技支撑计划资助项目（2011BAD39B00） |
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| 摘 要： | 本文研究了渗透脱水前处理对芒果冷冻时间和品质的影响,渗透脱水条件是:分别采用不同浓度(30%、40%、50%(m/m))的混合溶液(蔗糖、葡萄糖、果糖质量比为3.6:1:3)作为渗透液、温度30℃,时间2 h;冻藏条件为-18℃,为期6个月。实验结果表明,与直接冷冻相比,渗透脱水联合冷冻能够缩短6.3~13.8%的芒果冷冻时间。并且,在经过6个月的冻藏后,渗透脱水联合冷冻使得芒果的总色差降低了12.5~36.8%,硬度提高了35.8~65.5%,汁液流失率减少了11.3~44.5%,维生素C含量提高了21.2~134.8%。结果显示,较高浓度的渗透脱水前处理能够较好地保持冻藏芒果的品质,而40%的渗透液浓度是芒果冷冻保藏的最优条件。同时,芒果阴面(较硬)比阳面(较软)更适合于冷冻保藏。随着冻藏时间延长,渗透脱水前处理的冻藏芒果比直接冷冻的芒果品质下降缓慢。本文表明渗透脱水联合冷冻能够提高芒果的冷冻速率和品质。
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| 关 键 词： | 渗透脱水联合冷冻 芒果 品质 |
| 收稿时间： | 2013-11-19 |
Effects of Osmo-dehydration on Quality Attributes of Mangoes during Frozen Storage |
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| ZHAO Jin-hong,WEN Xin,PENG Yu,MENG Xin-xin,KANG Jia-qi and NI Yuan-ying. Effects of Osmo-dehydration on Quality Attributes of Mangoes during Frozen Storage[J]. Modern Food Science & Technology, 2014, 30(5): 225-231 |
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| Authors: | ZHAO Jin-hong WEN Xin PENG Yu MENG Xin-xin KANG Jia-qi NI Yuan-ying |
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| Affiliation: | National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | |
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| Keywords: | osmo-dehydrofreezing mango quality attributes |
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