添加果皮对真空冷冻干燥重组芒果和火龙果脆片品质的影响  

Effect of Adding Peel on Quality of Freeze-dried Restructured Mango and Pitaya Chips

作　　者：郭玉霞 毕金峰[1] 易建勇[1] 李旋 冯舒涵 Guo Yuxia;Bi Jinfeng;Yi Jianyong;Li Xuan;Feng Shuhan(Institute of Food Science and Technology,CAAS,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2022年第3期178-189,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省重点领域研发计划项目(2020B020225006)。

摘　　要：芒果皮、火龙果皮富含膳食纤维和多酚物质,然而加工中未被有效利用,造成资源浪费。基于真空冷冻干燥的重组果蔬脆片加工,为果皮资源高效利用提供了可行途径。本研究以芒果和火龙果为典型对象,研究果肉和果皮物质组分差异,探讨添加果皮对真空冷冻干燥重组芒果和火龙果脆片质构、色泽、风味等感官品质以及总酚、蛋白质、抗氧化等营养品质的影响。结果表明,与未添加果皮对照样品相比,添加芒果皮使脆片硬度提高56.36%以上,微观孔隙结构更致密;添加果皮的火龙果脆片脆、硬度与对照无显著差异(P>0.05),微观孔隙数量增多,孔径减小。添加果皮后,火龙果脆片抗氧化性提高18.43%~74.17%;芒果脆片总酚提高0.01~0.25倍。感官评价结果:添加果皮的两种重组脆片综合品质与对照相比无显著差异,说明添加果皮的重组脆片工艺在保持核心感官品质和改善营养指标的前提下,显著提高芒果和火龙果资源利用率。The peel of mango and pitaya are rich in dietary fiber and polyphenols,which are not used effectively,resulting in a waste of resources.The processing of restructured fruit and vegetable chips based on vacuum freeze-drying technology provides a feasible way for efficient utilization of peel resources.This study took mango and pitaya as typical objects to study the differences in the composition of the pulp and peel,and to explore the effect of adding peel on the texture,color,flavor and other sensory qualities,as well as total phenols,protein,antioxidant and other nutritional qualities of the restructured mango and pitaya chips under vacuum freeze-drying.The results showed that compared with the control samples without peel,the hardness of chips was increased by more than 56.36%by adding mango peel,and the microscopic pores was more compact.There was no significant difference in the crispness and hardness between pitaya chips with peel added and contrast(P>0.05).And the number of microscopic pores increased and the pore size decreased.After adding peel,the antioxidant ability of pitaya chips was increased by 18.43%-74.17%.The total phenol of mango chips was increased by 0.01-0.25 times.Sensory evaluation showed that there was no significant difference in the comprehensive quality of the two kinds of restructured chips with peel added.In summary,the process of restructured chips with peel can significantly increase the resource utilization of mango and pitaya while maintaining the core sensory quality and improving nutritional indicators.

关 键 词：芒果皮 火龙果皮 真空冷冻干燥 重组果蔬脆片 质构 感官品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]