不同解冻方式对沙棘果实品质的影响  

Effects of Different Thawing Methods on Sea Buckthorn Fruit Quality

作　　者：牛红霞[1] 李兴国[1] Safa Abedalaleem Fadelelseed Alhussien 于泽源[1] 

机构地区：[1]东北农业大学园艺学院,哈尔滨150030

出　　处：《食品工业》2015年第5期42-46,共5页The Food Industry

基　　金：黑龙江省研究生创新科研资金项目(YJSCX2012-038HU)

摘　　要：探讨了超声波解冻、微波解冻、空气解冻和静水解冻4种解冻方式对沙棘果实的汁液流失率、维生素C、可溶性糖、有机酸、沙棘果油和沙棘黄酮等品质指标的影响。结果表明,微波解冻的沙棘果实汁液流失率最低,仅为0.45%。微波解冻的沙棘果实VC保存率高达95%,可溶性糖和黄酮含量都处于较高水平;超声波解冻仅次于微波解冻效果。4种解冻方式对沙棘果油的影响差异不显著。综合分析,微波解冻能较好地保持沙棘果实品质。Explore the influences of four ways of thawing including ultrasound thawing, microwave thawing, air thawing and water thawing on sea buckthom fruit quality indexes which were the juice leakage rates and the contents of vitamin C, soluble sugar, organic acid, sea buckthom fruit oil and flavonoids. The results showed that the juice leakage rate in sea buckthom after microwave thawing was the lowest, by 0.45% and the retention rate of VC was as high as 95%. Besides, the contents of soluble sugar and flavonoids were also at higher level. The effects of ultrasonic thawing were second only to the microwave thawing. The effects of four thawing methods were not significant on the content of sea buckthom fruit oil. Comprehensive analysis reveals the qualities of the sea buckthom fruit after microwave thawing maintaining better.

关 键 词：沙棘果实 解冻方式 果实品质 微波解冻 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]