不同干燥方式对梨干质构特性和微观结构的影响  

Effects of different drying methods on texture and microstructure characteristics of pears

作　　者：蒋小雅 郑炯[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2016年第3期137-141,共5页Food and Fermentation Industries

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：研究了热风干燥和真空冷冻干燥2种干燥方式对梨干质构特性和微观结构的影响。结果表明:2种方式干燥后梨干的内聚性和回复性均显著上升(P<0.05),其中热风干燥上升的幅度较大,但是2种方式干燥后的弹性都显著下降(P<0.05);与鲜样相比,热风干燥后硬度与咀嚼性均显著增加(P<0.05),而真空冷冻干燥后咀嚼性无显著差异(P>0.05),硬度显著下降(P<0.05);不同热风干燥温度(60、70、80℃)对梨干的质构特性影响差异不显著(P>0.05);热风干燥后的梨干微观结构变化较明显,真空冷冻干燥后的细胞组织变得疏松多孔,形变较小。The effects of hot-air drying and vacuum freeze drying on textural characteristics and microstructure of pears were investigated. The results showed that textural characteristics such as cohesiveness and resilience decreased obviously in both drying methods（ P〈0. 05）,and hot-air drying decreased more. But elasticity in both drying methods decreased obviously（ P〈0. 05）. Compared with the fresh sample,the hardness and chewiness increased obviously after hot-air drying（ P〈0. 05）,while chewiness had no significant difference（ P〉0. 05） after vacuum freeze drying,but hardness decreased obviously（ P〈0. 05）. No obvious difference on pear textural characteristics（ P〉0. 05） was observed at three different drying temperature of 60 ℃,70 ℃,80 ℃. After hot-air drying,microstructure of pears changed obviously. With vacuum freeze drying,the tissues became loose and porous but deformation was not obvious.

关 键 词：梨干 热风干燥 真空冷冻干燥 质构特性 微观结构 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]