超高压结合超声预处理对真空冷冻干燥草莓片品质和抗氧化活性的影响  

Effect of Ultra High Pressure Combined with Ultrasonic Pretreatment on the Quality and Antioxidant Activity of Vacuum Freeze-dried Strawberry Slices

作　　者：张莉会 乔宇[1] 汪超 安可婧[3] 廖李[1] Zhang Lihui;Qiao Yu;Wang Chao;An Kejing;Liao Li(Institute for Farm Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064;Bioengineering and Food Institute,Hubei University of Technology,Wuhan 430064;The Sericulture&Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences,Guangzhou 510642)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]湖北工业大学生物工程与食品学院,武汉430064 [3]广东省农业科学院蚕业与农产品加工研究所,广州510642

出　　处：《中国食品学报》2020年第11期157-167,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400900,2017YFD0400904)。

摘　　要：采用超高压结合超声对草莓片进行预处理,研究超高压压力、超高压时间、超声时间对真空冷冻干燥草莓片品质和抗氧化活性的影响。结果表明:超高压结合超声预处理能显著提高真空冷冻干燥草莓片的品质(色泽和硬度),促进草莓片干燥过程中水分扩散;冻干草莓片抗氧化活性得到显著提高(P<0.05)。最佳的预处理条件为:超高压压力100 MPa、超高压时间5 min、超声时间25 min,此时,草莓片硬度、a^*值、花色苷含量、总酚和黄酮含量分别707.28 g,31.01,304.39 mg/kg,11.60 mg/100 g和221.41 mg/100 g。The effects of ultra-high pressure,ultra-high pressure time and ultrasonic time on the quality and antioxidant activity of strawberry slices were studied.The results showed that ultra-high pressure combined with ultrasonic pretreatment can significantly improve the quality(color and hardness)of vacuum freeze-dried strawberry slices,and promote the water diffusion during the drying process of strawberry slices.In addition,the antioxidant activity of freeze-dried strawberry slices has been significantly improved after ultra-high pressure combined with ultrasonic pretreatment(P<0.05).The optimal pretreatment conditions are as follows:ultra-high pressure of 100 MPa,ultra-high pressure time of 5 min,and the ultrasonic time of 25 min,the hardness,a^*value,anthocyanin content,total phenolics and flavonoids content of strawberry slices were 707.28 g,31.01,304.39 mg/kg,11.60 mg/100 g and 221.41 mg/100 g,respectively.

关 键 词：草莓 超高压 超声 真空冷冻干燥 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]