“热风预干燥-渗透脱水-真空冷冻干燥”对柠檬干片品质的影响  

Effect of“Hot Air Pre-Drying-Osmotic Dehydration-Vacuum Freeze Drying”on the Quality of Dried Lemon Slices

作　　者：丁心 任嘉平 章斌 侯小桢 史婷 DING Xin;REN Jia-pin;ZHANG Bin;HOU Xiao-zhen;SHI Ting(Heyuan Guoning Modern Agricultural Research Institute,Heyuan,Guangdong,517000;Guangdong Zhongxing Lvfeng Agricultural Technology Development Co.,Ltd.,Heyuan,Guangdong,517000;College of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou,521041)

机构地区：[1]河源市国柠现代农业研究院,广东河源517000 [2]广东中兴绿丰农业科技发展有限公司,广东河源517000 [3]韩山师范学院食品工程与生物科技学院,广东潮州521041

出　　处：《韩山师范学院学报》2020年第6期10-16,共7页Journal of Hanshan Normal University

基　　金：广东省“扬帆计划”引进创新创业团队专项资助项目(项目编号:2015YT02H049);广东省科技计划项目(项目编号:2012A020603008);广东省部产学研项目(项目编号:2012B091000074);潮州市科技引导计划项目(项目编号:2018GY46);2018年度广东省教育厅创新强校特色创新类项目(项目编号:2018KTSCX142);韩山师范学院企业横向合作项目(项目编号:粤韩师科研合同[2019]70号).

摘　　要：以失水率、固形物增加率和含水量为指标,探讨渗透脱水对干燥前期的柠檬片品质影响;同时,以真空冷冻干燥、热风预干燥-真空冷冻干燥、渗透脱水-真空冷冻干燥3种方式为对照,以复水率、VC含量、色差L值、冻干总时间、干片质构特性为指标,比较“热风预干燥-渗透脱水-真空冷冻干燥”组合方式对柠檬干片品质的影响.试验结果表明:渗透脱水可增加柠檬干片的硬度、内聚性、胶黏性和咀嚼性等质构特性,“热风干燥-渗透脱水-真空冷冻干燥”较3种对照方式可缩短冻干时间0.3 h^2 h,采用该法制备的柠檬干片复水率(68.19%)、表面色差L值(61.57)与3种对照方式的差别不大,但VC含量为最低,且较对照组1、对照组2、对照组3所制产品的VC含量分别低52.18 mg/100g、8.96 mg/100g、48.65 mg/100g.The effect of osmotic dehydration on the quality of lemon slices during the early drying stage was explored by using water loss rate,solid gain rate and water content as indexes.Meanwhile,three control methods including vacuum freeze drying,hot air pre-drying-vacuum freeze drying,and osmotic dehydration-vacuum freeze drying were used to compare the effect of the combination of“hot air pre-drying-osmotic dehydration-vacuum freeze drying”on the quality of dried lemon slices,with rehydration rate,Vc content,color difference L value,total freeze-drying time,texture properties of dried lemon slices as indexes.Results showed that osmotic dehydration could enhance texture properties of dried lemon slices,such as hardness,cohesiveness,adhesiveness and chewiness.Compared with the three control methods,“hot air pre-drying-osmotic dehydration-vacuum freeze drying”could shorten freeze-drying time by 0.3 h-2 h.There was no significant difference in terms of rehydration rate(68.19%)and surface color L value(61.57),but Vc content was the lowest,which was 52.18 mg/100g,8.96 mg/100g and 48.65 mg/100g less respectively,compared with that of the products made by the method of control group 1,control group 2 and control group 3.

关 键 词：渗透脱水 柠檬 品质 组合干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]