不同预处理方式对速冻草莓花色苷含量的影响  

Effects of Different Pretreatments on the Anthocyanin Content of Frozen Strawberry Tissues

作　　者：盛小娜[1] 王璋[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《冷饮与速冻食品工业》2006年第4期16-18,共3页Beverage & Fast Frozen Food Industry

基　　金：江苏省科技攻关项目"草莓的综合利用研究与开发"(BE2004351)

摘　　要：研究了用不同预处理方式处理的速冻草莓在冻藏期间花色苷含量的变化。速冻预处理溶液采用蔗糖和氯化钙溶液,通过改变浸蘸溶液的质量分数和浸蘸时间来改变处理方式。研究表明,质量分数为20%的糖液浸蘸15 min的预处理方法花色苷的流失最少;5 g/L CaCl2溶液处理10 min的效果最为明显;混合预处理方式与以上两种方式相比,则效果较差。The content of the anthocyanin of the thawed strawberries were investigated. Sucrose and calcium chloride were used as dipping pretreatment agents before freezing by varying the concentration of the dipping solution and the dipping time. A sucrose solution with a concentration of 20 % for 15 minutes dipping was the best for preserving the anthocyanin. The calcium chloride solution with a concentration of 5 g/L for 10 minutes can also stabilize the anthocyanin.

关 键 词：草莓 预处理 冷冻 花色苷 贮藏 

分 类 号：TS205.7[轻工技术与工程—食品科学]