不同预处理方式对速冻草莓冻藏品质的影响  

Effect of Different Pre-treatment on the Quality of Frozen Strawberry

作　　者：张延琦[1] 赵金红[1,2] 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国家果蔬加工工程技术研究中心,北京100083 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品工业》2016年第5期145-150,共6页The Food Industry

摘　　要：色泽及硬度是衡量速冻草莓品质的两个重要指标,冻藏期间其品质的变化会很大程度上影响产品的价值。首先分别研究了不同质量分数、不同种类护色剂(植酸、柠檬酸和抗坏血酸)预处理对草莓色泽的影响,以及不同质量分数氯化钙溶液对草莓硬度的影响;以此试验结果为基础,进一步研究了不同方式预处理后的速冻草莓在-20℃条件下冻藏1个月内品质的变化。试验结果表明:与未处理组相比,-20℃条件下冻藏1个月后,0.5%氯化钙+0.9%柠檬酸联合预处理能够使得汁液流失率下降17.54%,硬度增加25.00%,维生素C含量提高48.68%,为最优条件。表明护色和保脆预处理能够显著提高冻结草莓的品质。Strawberry is a kind of fruit which has attractive color and aroma. It is rich in vitamin C and always consumed widely. But texture degradation and color fading of thawing strawberries considered to be a problem affect their quality. It took the strawberry as raw materials, to determine the best choice of color protection and hardness maintenance in quick-frozen pre-treatment through the single factor experiment. Different concentrations of phytic acid, citric acid and ascorbic acid are used for color protection experiment while Ca Cl_2 of several concentrations is used for hardness maintenance experiment. Based on the previous test, it then processed by four different pre-treatments and stored at-20 ℃ to observe its quality changes. The results revealed that the use of 0.5% Ca Cl_2 and 0.9% citric acid combination dip achieved better quality compared to the other treatments. It shows that after four weeks of frozen storage, the strawberries treated with Ca Cl_2 and citric acid significantly has better quality than the ones which were frozen directly including drip loss decrease by 17.54% and firmness increase by 25.00% while retention of ascorbic acid increase by 48.68%.

关 键 词：草莓 速冻 预处理 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]