超声波处理对草莓片真空冻结失水特性与品质的影响  

Effect of ultrasonic treatment on water loss characteristics and quality of vacuum frozen strawberry slices

作　　者：王海鸥 陈守江 扶庆权 王蓉蓉 张伟 华春 WANG Hai-ou; CHEN Shou-jiang; FU Qing-quan; WANG Rong-rong; ZHANG Wei; HUA Chun(School of Food Science, Nanjing Xiaozhuang University, Nanjing 221117)

机构地区：[1]南京晓庄学院食品科学学院,南京211171

出　　处：《食品科技》2018年第10期55-59,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31872901;31301592);常州市科技支撑计划项目(CE20152017)

摘　　要：为了考察超声波功率、频率、处理时间对草莓片真空冻结失水特性的影响,以失水率为指标,进行单因素和正交优化实验,并分析测试最优组合处理组真空冻结草莓片的色泽、微观结构。结果表明:超声波功率、频率以及处理时间对草莓片真空冻结失水率具有一定的改善作用,各因素对草莓片真空冻结失水率的影响重要程度依次为:超声波功率>超声波频率>超声波处理时间,而在超声波功率350 W、频率59 kHz、处理时间10 min的条件下使得草莓片真空冻结失水率最高,有利于降低后续冷冻干燥脱水负荷,且能够较好地保持草莓片原有色泽,改善微观组织结构。In order to investigate the effects of ultrasonic power, frequency and processing time on the water loss characteristics of strawberry slices under vacuum freezing, the water loss rate was used as an index to perform single factor and orthogonal optimization experiments. The color and microstructure of the vacuum frozen strawberry slices in the optimal combination treatment group were analyzed and tested. The results showed that ultrasonic power, frequency and processing time all have certain effects on improving the dehydration characteristics of vacuum frozen strawberry slices. After optimization by orthogonal experiment, power was the most significant, followed by frequency and time. The best combination was power 350 W, frequency 59 kHz, in 10 min. It is beneficial to reduce the load of subsequent freeze-dried dehydration, and can better maintain the original color of strawberry slices and improve the microstructure.

关 键 词：草莓 超声波 失水率 真空冻结 

分 类 号：TS201.7[轻工技术与工程—食品科学]