冻融处理对胡萝卜膨化效果的影响研究  

Study on the effect of freeze-thaw on puffed carrot slices

作　　者：卢亚婷[1,2] 罗仓学[1] 张雯[1] 史超 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]陕西农产品加工技术研究院,陕西西安710021 [3]军空工程大学,陕西西安710051

出　　处：《食品工业科技》2014年第14期170-173,177,共5页Science and Technology of Food Industry

基　　金：咸阳市科技计划项目(2012K06-08);陕西省科技厅自然基金项目(2012JM2005)

摘　　要：以胡萝卜为原料,结合压差膨化技术,研究冻融前处理对胡萝卜膨化效果的影响。以膨化后产品的脆度和色泽为指标,通过对冷冻温度、冷冻时间、融冻温度、冻融次数及其协同作用影响因素的实验分析,来探究冻融处理对胡萝卜膨化效果的影响,确定胡萝卜压差膨化冻融前处理工艺参数。结果表明:冷冻温度和冷冻时间对脆度均具有显著影响(p<0.05);冻融次数对脆度的影响较为显著。优选胡萝卜冻融处理参数为:冷冻温度-18℃,时间120min,融冻温度(80±2)℃时融冻一次,膨化后产品的脆度均值达到211.1N/s,明亮度L*值为46.99,产品品质较好。The relative effect of freeze-thaw on the pre-treatment process of carrot slices was conducted at the puffing process. Four factors including freezing temperature,freezing time,thawing temperature,freeze-thaw frequency and the compound synergy were tested on carrot slices under the same puffing conditions by explosion puffing drying technology. Among the tests,the effect of four factors had been analyzed and the parameters of freeze-thaw processing about carrot slices had been optimized. The results showed that freezing temperature and freezing time had significant influences on friability （p〈0.05）,thawing frequency had significant impact on friability,the optimized parameters of freezing and thawing processing were at the freezing temperature -18℃ for 120min then at the thawing temperature of （80±2）℃for once,the puffed carrot slices showed a better quality,the friability was 211.1N/s, L^＊ value was 46.99.

关 键 词：胡萝卜脆片 冻融 压差膨化 

分 类 号：TS201.1[轻工技术与工程—食品科学]