护色处理和膨化干燥工艺对苹果脆片品质的影响  

Effects of colour protection treatment and puffing drying process on the quality of apple slices

作　　者：程莉莉[1,2] 何新益[3,2] 郭飞飞[3] 杜先锋[1,2] 汪姣[1,3] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]天津市农产品加工科技创新与成果转化基地,天津300384 [3]天津农学院食品科学系,天津300384

出　　处：《食品与机械》2011年第1期127-129,共3页Food and Machinery

基　　金：天津市农业科技合作项目(编号:0804160)

摘　　要：探讨苹果变温压差膨化干燥条件对苹果脆片品质的影响。采用蒸馏法检测硫的残留量。以硫的残留量和色泽系数L、a、b值为指标,研究亚硫酸盐护色处理和膨化工艺对苹果脆片硫残留量和产品色泽的影响。结果表明,变温压差膨化干燥方法具有较高脱硫能力。使用0.02%亚硫酸酸钠护色处理的苹果,采用膨化工艺Ⅲ进行膨化干燥制备的苹果脆片中硫残留量符合国家标准GB 2760——2007,具有良好色泽和酥脆口感。Investigated the influence of explosion puffing drying technology condition at modified temperature and pressure on qualities of apple slices.Sulfur residues content was determined according to distillation method.Taken sulfur residues and the parameters L,a and b as the targets,effects of colour protection treatment and puffing drying process on sulfur residues and colour of apple slices were discussed.Results showed that explosion puffing drying technology has the stronger capacity of de-sulfur.Apple slices were prepared according to the process condition that color protection for apple chips were treated by 0.02% sodium sulfite and puffing drying process III.At this conditions,sulfur residues content of apple slices could meet the national standard 2760——2007,and the apple slices was of good colour and crispness.

关 键 词：苹果脆片 膨化 干燥 护色处理 硫含量 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]