杨梅液浸式超速冻藏保鲜工艺的研究  

Study on immersion freezing and frozen storage technology for fresh keeping of Chinese bayberry

作　　者：崔静[1] 陈海强[1] 岳希举[1] 黄志强[1] 杜冰[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2013年第8期317-321,共5页Science and Technology of Food Industry

基　　金：广州市科技公关项目(2010Z1-E121)

摘　　要：杨梅贮藏是公认难题,长时间贮藏更难。以浙江红杨梅作为实验原材料,首次利用液浸式超速冷冻技术进行速冻保鲜,研究了杨梅液浸式超速冷冻技术的最佳工艺,分析了不同成熟度的杨梅果实其品质比较,以及不同速冻温度下杨梅果实的冻结规律曲线、感官品质、汁液流失率、可溶性固形物、相对电导率、△E值、质构特性等各项指标的变化规律。结果表明:选择九成熟的浙江红杨梅作为原材料,采后立即预冷,用0.07mm的PVC保鲜袋进行真空包装后,在-45℃下进行液浸式超速冷冻12min,于-18℃冰箱中冻藏90d之后,杨梅果实感官品质良好,说明该技术便于产业化。研究不仅对杨梅较长期保鲜具有重要意义,而且对浆果型果蔬保鲜具有重要理论意义和参考价值。The storage of bayberry is a recognized problem and it＇s difficult to preserve for long time. Used Chinese bayberry as material,immersion freezing （IF） and frozen storage technology were firstly using to choose best freezing conditions. The quality of different maturity bayberry fruits and the freezing curves in different temperatures were analysed,such as sensory quality,drip loss,soluble solid content,relative conductivity,mass structure characteristicand. Best conditons to preserve Zhejiang bayberry were founded that raw materials in nine mature were precooled immediately and then vacuum packed with 0.7mm PVC baggies, followed by freezing in -45℃ with IF and frozen storage technology for 12min and preserved in -18℃. The bayberry still had good sensory quality after 90d. The study was not only empirical to preseve red bayberry for long time,but theoretical for the type of berry fruits and vegetables.

关 键 词：浙江红杨梅 液浸超速冷冻 工艺 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]