渗透脱水前处理对芒果冻结速率和品质的影响  

Effect of Osmotic Dehydration Pre-treatment on Freezing Rate and Quality Attributes of Frozen Mango

作　　者：赵金红[1] 胡锐[1] 刘冰[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业机械学报》2014年第2期220-227,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2011BAD39B00)

摘　　要：为了提高冷冻芒果的品质,采用了渗透脱水前处理和冻结联合加工芒果。通过研究芒果渗透脱水的质量传递,确定了芒果进行渗透脱水的条件(质量分数50%葡萄糖溶液为渗透液,渗透温度30℃,渗透时间60 min)。实验结果证明,渗透脱水-冻结与传统冻结相比,冷冻时间减少、熔点下降、冷冻速率加快。渗透脱水-冻结在色泽、硬度、汁液流失率、维生素C含量和其他生理指标都优于未处理和漂烫组。渗透脱水-冻结可使新鲜芒果的PPO活性下降,POD活性升高。The objectives of this study were to use the combining osmotic dehydration pre-treatment with freezing technique to improve the quality of frozen mangos. Based on mass transfer of mangos during osmotic dehydration, glucose was chosen as the osmotic agent and mangoes were osmosed in glucose solution at 30~C for 60 min prior to freezing. The experiments indicated that the osmo-dehydrofrozen samples obtained much better results than that of the conventionally frozen samples with shorter freezing time, lower melting point and higher freezing rate. The quality assessment showed that the osmotic dehydration pretreatment significantly improved the quality attributes of frozen mango in terms of color, hardness, drip loss, vitamin C content and other physical properties compared to the untreated or the blanched ones. In addition, the osmo-dehydrofreezing could inhibit the polyphenol oxidase activity and improve the peroxidase activity.

关 键 词：芒果 渗透脱水 冻结 质量传递 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]