桃变温压差膨化干燥预处理工艺研究  

Research on Different Pre-treatments on the Peach Explosion Puffing Drying

作　　者：吕健[1] 毕金峰[1] 刘璇[1] 陈芹芹[1] 杨爱金[1] 丁媛媛[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《核农学报》2013年第9期1317-1323,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划(2012BAD29B03)

摘　　要：本文对桃变温压差膨化干燥的预处理工艺进行优化研究。对预干燥温度进行筛选,并研究了氯化钙、抗坏血酸、柠檬酸3种不同护色试剂,果葡糖浆、麦芽糖醇、麦芽糖浆和牛奶4种不同浸渍液对桃变温压差膨化干燥产品色泽、质构等相关品质的影响。结果表明:预干燥温度确定为80℃,在此温度下原料干燥速度较快,色泽较好;2.5%柠檬酸对保持产品的色泽有显著作用;25%麦芽糖醇糖液浸渍有利于产品色泽、硬度、脆度等相关品质的提高。The pretreatment technology of explosion puffing drying peach was investigated in the present study. The optimal pre-drying temperature of explosion puffing drying was chosen, and effects of three different color retention agents including calcium chloride, citric acid, ascorbic acid and the influences of different impregnation liquid including high fructose corn syrup, maltitol, malt syrup and milk on the color and texture of explosion puffing drying peach were evaluated. The results showed that the optimal temperature of pre-drying was 80℃, under which the material was dried fast and the color was better; 2.5% of citric acid penetration fluid obviously maintained the material color; qualities of the products such as color, hardness and crispness was significantly enhanced by 25% of sugar syrup impregnation.

关 键 词：桃 预处理 膨化干燥 产品品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]