冻融预处理对大果山楂热风干燥产品品质影响  

Effect of Freeze-thaw Pretreatment on the Product Quality of Hot Air Drying for Hawthorn

作　　者：郭婷[1,2] 邓宏挺 陈益能[3] 段振华[1,2] 陈秋娟[1] 白向丽 GUO Ting;DENG Hongting;CHEN Yineng;DUAN Zhenhua;CHEN Qiujuan;BAI Xiangli(College of Food and Biological Engineer,Hezhou University,Hezhou 542899;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899;College of Information Science and Technology,Hunan Agriculture University,Changsha 410128)

机构地区：[1]贺州学院食品与生物工程学院,贺州542899 [2]贺州学院食品科学与工程技术研究院,贺州542899 [3]湖南农业大学信息科学技术学院,长沙410128

出　　处：《食品工业》2019年第11期53-57,共5页The Food Industry

基　　金：广西自然科学基金青年基金项目(2017GXNSFBA198174);贺州学院科学研究项目(2017ZZZK11);食品科学与工程广西一流学科培育项目(GXYLXKP1822);现代食品加工新技术研究岗位创新人才培养示范基地建设(桂科AD17195088);大学生创新创业训练计划项目(201911838076);贺州市科学研究与技术开发计划项目(贺科攻1908016)

摘　　要：为探究冻融预处理对大果山楂热风干燥产品品质的影响,试验比较了不同冻融处理对山楂热风干燥产品硬度、色差、褐变度、复水比、表观密度、微观结构、维生素C和总酸含量的影响。结果表明:冻融次数与复水比、硬度、表观密度、褐变度、红度、色差值和总酸含量有极显著负相关性(p<0.01),冻融次数与亮度有极显著正相关性(p<0.01),随着冻融次数增加,大果山楂干制品的褐变度、硬度、表观密度呈减小趋势;冻融预处理制得大果山楂微观结构呈松散的鳞片状;冻融2次大果山楂的干制品硬度和表观密度最小,表现出较好的松脆性,亮度值最大,色泽较好。In order to explore the effects of freeze-thaw pretreatment on the quality of hawthorn by hot air drying, the effects of the times of freeze-thaw on the hardness, color, browning, rehydration, apparent density, micro-structure, vitamin C and total acid of the hawthorn by hot air dry were compared. The results showed that a significant negative correlation between freeze-thaw times and rehydration ratio, hardness, apparent density, browning degree, redness, color difference, total acid content(p<0.01). But it was a significant positive correlation between freeze-thaw times and brightness(p<0.01). And with the increase of freeze-thaw times, the browning degree, hardness and apparent density of dried hawthorn products decreased. What’s more, the microstructure of Hawthorn by freeze-thaw treatment was loose and scaly. On the basis of these studies, through repeated comparisons, it’s showed that the two freeze-thaw dried hawthorn products was smallest hardness and apparent density, good brittleness, maximum brightness and better color.

关 键 词：冻融预处理 热风干燥 大果山楂 品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]