不同水解冻条件对速冻荔枝品质的影响  

Effects of different water thawing conditions on the quality of quick-freezing litchi

作　　者：李鹏飞[1,2] 吕恩利[1,2] 陆华忠[1,2] 王广海[1,2] 黄章华[1,2] 黄浩[1,2] 

机构地区：[1]华南农业大学南方农业机械与装备关键技术教育部重点实验室,广东广州510642 [2]华南农业大学工程学院,广东广州510642

出　　处：《食品工业科技》2017年第9期87-91,96,共6页Science and Technology of Food Industry

摘　　要：为探究不同条件下水解冻对荔枝果实品质的影响,以速冻荔枝为实验材料,研究在不同温度、搅拌速度以及盐度条件下水解冻对荔枝果皮、果实品质、解冻时间及汁液流失率的影响。结果表明,水解冻不同温度对荔枝果皮a~*值、b~*值、果肉品质及汁液流失率均无显著影响,在10℃水温下解冻,果皮L~*值最优且解冻时间较短;水解冻不同搅拌速度对荔枝解冻时间有显著影响,搅拌速度越快则解冻效率越高,荔枝在搅拌速度为400 r/min条件下水解冻最宜;水解冻不同盐度对荔枝果皮a~*值、b~*值及果肉品质均无显著影响,速冻荔枝在盐度为4%条件下水解冻,汁液流失率低且色泽较为鲜亮。研究结果可为速冻荔枝水解冻加工提供参考。To explore the effects of different water thawing conditions on the quality of litchi, quick-freezing litchi were as the test material to study the effects of different temperatures, stirring speeds, and salinity conditions on the values of litchi peel, fruit quality, thawing time, and drip loss.Results showed no significant difference in a ＊ value, b ＊ value, fruit quality, and drip loss of litchi among different temperatures for water thawing.In 10 ℃ group,the optimum L＊ value was detected in litchi peel with short thawing time.The effects of different stirring speeds for water thawing on thawing time of litchi were significant, high stirring speed indicated high thawing efficiency, the stirring speed of 400 r/min was the most suitable for water thawing of litchi.The effects of different salinity conditions on a ＊ value, b ＊ value of litchi peel, and fruit quality were not significant.In 4% salinity group,the drip loss was low, and the fruit color was bright.The results of the study provided the reference for water thawing processing of quick-freezing litchi.

关 键 词：水解冻 温度 搅拌速度 盐度 速冻荔枝 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]