香蕉在不同冻结条件下的品质变化  

Characteristic quality changes of banana under different freezing conditions

作　　者：孙丽丽[1] 王维民[1] 谌素华[1] 刘俊围 廖森泰[2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《食品与发酵工业》2016年第11期103-108,共6页Food and Fermentation Industries

基　　金：广东省科技计划项目(2012B2130106050);广东海洋大学"创新强校工程"项目(GDOU2013041103)

摘　　要：探讨了香蕉分别经复合护色剂和热烫预处理后其在不同冻结温度分别为(-15、-25、-35、-45、-55、-70℃)条件下的冻结状态及其品质变化。复合护色剂与热烫预处理相比,随着冻结温度下降,香蕉在冻结过程其可溶性固形物、L值、p H值变化趋势及对细胞组织结构保护效果均优于热烫处理,结合光学显微镜观察香蕉组织切片,-35、-45、-55、-70℃时,冻结温度对香蕉细胞机械破坏程度无明显差异,综合考虑设备、成本等因素,采用复合护色剂预处理和-35℃温度条件冻结较适宜。The freezing rule and the quality change law of banana after the pretreatment of compound color fixa- tive and blanching were studied respectively in freezing temperature, - 15, - 25, - 35, - 45, - 55 and - 70℃ . Compared with the blanching, compound color fixative showed that with the freezing temperature decreased, the change of soluble solid matter, L value, pH value and cell structure of banana were better than of blanching treat- ment＇ s. Microscope observation showed that banana tissue had no significant difference under the freezing temperature in terms of mechanical damage of banana cells. Therefore, when taking equipment, cost and other factors as account, -35℃ is more appropriate for banana treatment.

关 键 词：香蕉 冻结温度 品质 组织结构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]