黑加仑浆果渗透脱水特性和工艺研究  

Study on osmotic dehydration of blackcurrant

作　　者：郑先哲[1] 张芹芹[1] 刘成海[1] 沈卉芳[1] 许相雯[1] 张慧明[1] 李强[1] 孙宇[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2012年第11期7-11,共5页Journal of Northeast Agricultural University

基　　金：黑龙江省自然科学基金重点项目(ZD201013)

摘　　要：为解决新鲜浆果货架期短、难贮藏、制品种类单一等问题,选择黑加仑为原料,以蔗糖为渗透液,进行黑加仑完整果实的渗透脱水试验研究。选择渗透时间、渗透浓度、渗透温度和料液比作为试验因素,以失水率、可溶性固形物含量及固形物增加率作为评价指标,研究黑加仑整果的渗透脱水规律。结果表明:渗透浓度和渗透温度与失水率和可溶性固形物含量呈正相关,固形物增加率随渗透浓度的增大先增大而后减小,而渗透温度升高,固形物增加率增大,各指标随料液比的增加均为先增大后降低的趋势。考虑生产实际,综合各项指标,得到较好脱水效果的渗透条件为:渗透浓度为70%,渗透温度为50℃,料液比为1 8。In order to give the solutions for the short of shelf life,difficulty of storage and the loss of products for fresh berry,the osmotic dehydration method for the whole blackcurrant immersed in sucrose were studied under the conditions in terms of penetration time,solution concentration,and temperature and fruit-sucrose ratio.And the parameters,namely water loss,soluble solid contents,and solid gain were selected as independent factors.The results showed that water loss and soluble solid contents had negative correlation with the concentration and temperature;and the solid gain firstly increased and then decreased with the sucrose concentration.An increasing temperature of osmotic liquid improves the solid gain diffused into the berry fruit.Three independent factors tended to increase followed by decrease trend with the increase of fruit-sucrose ratio.The optimal conditions for osmotic dehydration of blackcurrant were developed as follows： sucrose concentration of 70%,temperature of 50 ℃,and fruit-sucrose ratio of 1：8.

关 键 词：黑加仑 渗透脱水 失水率 固形物 

分 类 号：S767.5[农业科学—森林保护学] X172[农业科学—林学]