冻干对红阳猕猴桃果浆还原型抗坏血酸的影响  

Effects of Freeze-drying Conditions on Reduced Ascorbic Acid of Hongyang Kiwifruit Pulps

作　　者：郑晓琴[1] 陈彦[2] 李竞晋[3] 王林琳[4] 李明章[1] 

机构地区：[1]四川省自然资源科学研究院,四川成都610015 [2]西南科技大学材料科学与工程学院,四川绵阳621000 [3]湖南农业大学食品科技学院,湖南长沙410128 [4]中国石油独山子石化公司,新疆克拉玛依833600

出　　处：《资源开发与市场》2009年第8期676-678,共3页Resource Development & Market

基　　金：四川省科技厅重点科技攻关项目(编号:05NG003-003-8)

摘　　要：以还原型抗坏血酸保存率为指标,采用正交试验方法研究了冻干中红阳(Hongyang)猕猴桃果浆料的预冻方式、相对比表面积、放置位置因素等的影响。结果表明,在冻干加工处理中,果浆料的预冻方式、相对比表面积因素等冻干工艺参数对红阳猕猴桃果浆还原型抗坏血酸的保存率影响极显著(p<0.01),但是果浆料放置位置因素对抗坏血酸保存率的影响不显著(p>0.05),在优化冻干工艺条件下获得的红阳猕猴桃果浆干制品的还原型抗坏血酸保存率超过98%。此外,从理化指标(主要为抗坏血酸的保存率)与感官指标方面比较了冻干制品与热风干燥制品的差异,红阳猕猴桃果浆冻干加工制品的指标值均大大优于热风干制加工制品的指标值。The effects of pre- freezing methods,relative ratio surface （RRS） and the positions of container loading Hongyang Kiwifmit pulps in freezing chamber on the preservation rate of reduced ascorbic acid （RAA） during the freeze - drying processing were studied by orthogonal experiments. The results showed that the pre - freezing methods and the RRS affected the preservation rate of RAA significantly in the freeze - drying process （p 〈 0.01）. However, the setting position did not affect the preservation rate of RAA to significant degree （p 〉 0.05）. The preservation rate of RAA of Hongyang Kiwifmit pulps was more than 98 % under the optimum freeze - drying conditions. The comparison of the lyophilized products and the hot - air drying products was also conducted in view of their sensory properties and physical - chemical indexes. The physical - chemical indexes （i.e.RAA preservation rate） and sensory properties of lyophilized Hongyang Kiwifruit pulps were superior to that of hot-air drying products.

关 键 词：红阳猕猴桃 果浆 抗坏血酸 冻干 

分 类 号：S663.409[农业科学—果树学] TS205[农业科学—园艺学]