真空注入对鲜切黄桃冷冻品质的影响  

The Effects of Vacuum Impregnations on Frozen Quality of Fresh-cut Yellow Peach

作　　者：俞琴[1] 苏树强[1] 陈彦卓[1] 李云飞[1] 

机构地区：[1]上海交通大学食品科学系,上海201101

出　　处：《科技通报》2008年第1期47-51,共5页Bulletin of Science and Technology

基　　金：世博专项基金(05dz05824)

摘　　要：采用真空注入技术,对高甲氧基果胶(HMP)、蜂蜜和乳酸钙(LC)对鲜切黄桃的理化性质和色泽、以及对冰冻黄桃的硬度和解冻后汁液流失的影响进行了试验研究。结果表明,在真空度50 mmHg下15 min,随之常压下30 min的试验条件下,与对照组比较,鲜切黄桃真空注入后的硬度增加;冰冻黄桃解冻后汁液流失下降。20%蜂蜜+6%LC的注入液对黄桃品质改善效果最好。In this paper, the effects of high-methoxyl pectin （HMP）, honey and lactate calcium （LC） on physicochemical properties,texture,colour and drip loss of fresh-cut Yellow Peach were studied under vacuum impregnation conditions. Results showed application of vacuum impregnation under 50 mm Hg for 15 minutes, followed by 30 minutes at atmospheric pressure increased fruit firmness and reduced drop loss of thawed peach compared with control. In addition,treatment with the solution of 20 % honey plus 6% LC significantly improved quality of fresh-cut peach over other impregnation solutions.

关 键 词：黄桃 真空注入 硬度 色泽 汁液流失 品质 

分 类 号：S379.9[农业科学—农产品加工]