速冻联合低温贮藏处理对切块紫甘蓝保鲜的影响  

The effects of quick-frozen combined cryogenic storage treatment on fresh-keeping of purple cabbage slices

作　　者：王冉冉[1] 蒋子敬 李金姝[1] 秦婷婷[1] 车振明[1] 林洪斌[1] 邢亚阁[1] 陈存坤[2] 

机构地区：[1]西华大学食品与生物工程学院食品生物技术重点实验室,成都610039 [2]国家农产品保鲜工程技术研究中心(天津)农业部农产品采后生理与贮藏保鲜重点开放实验室天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科技》2017年第7期38-43,共6页Food Science and Technology

基　　金："十二五"农村领域国家科技计划课题(2012AA101606-02);成都市科技惠民技术研发项目(2015-HM01-00454-SF)

摘　　要：为研究不同速冻低温保鲜处理对切块紫甘蓝贮藏品质的影响,考察了速冻低温处理对切块紫甘蓝微生物、质构、其内还原糖、Vc、可滴定酸以及感官品质等理化指标的影响。以切块紫甘蓝为试验材料,用1.0%异抗坏血酸+2.0%柠檬酸+0.5%Ca Cl_2浸泡护色5 min,在2%柠檬酸+1%抗坏血酸溶液中漂烫(65℃)1 min,然后分别在-20℃、干冰和-60℃条件下速冻,置于(-18±0.5)℃条件下贮藏28 d,并对其品质进行了分析。研究结果表明,速冻低温处理能够抑制切块紫甘蓝贮藏期间微生物的腐败作用,抑制贮藏期间切块紫甘蓝质构品质的变化,减少切块紫甘蓝中还原糖、Vc和可滴定酸含量的损失,保持优良的感官品质。其中,护色+漂烫+干冰速冻+(-18±0.5)℃贮藏处理保鲜效果最佳。In order to explore the effect of quick-frozen combined cryogenic preservation treatments on the quality of purple cabbage slices, the changes in microorganisms, texture, residual content of reducing sugar, Vc, titratable acid and sensory quality and physicochemical indexes were investigated. The purple cabbage slices were first soaked 5 min in 1.0% erythorbic acid, 2.0% citric acid and 0.5% CaCI2 as the color protecting liquid and then blanched at 65 ℃ for 1 min in the blanching liquid containing 2.0% citric acid and 1.0% ascorbic acid. The samples were quick-frozen by -20℃, dry ice and -60 ℃ and then stored at （-18±0.5）℃, respectively. The quality of samples was analyzed after storage. The results showed that quick-frozen combined cryogenic preservation treatments could inhibit the corruption of microorganism, and the changes of texture of purple cabbage slices treated with quick-frozen combined cryogenic preservation treatments were lower than that of control samples. In addition, quick-frozen combined cryogenic preservation treatments could reduce the loss of reducing sugar, Vc and titratable acidity. Furthermore, the sensory quality of purple cabbage slices treated with quick-frozen combined cryogenic preservation treatments were higher than that of control samples. More importantly, the treatment of dry ice quick-frozen and stored at （-18±0.5）℃ was significantly better than that of other treatments.

关 键 词：切块紫甘蓝 护色 漂烫 干冰速冻 低温保鲜 

分 类 号：S635.1[农业科学—蔬菜学]