复合再造型真空冷冻干燥桃溶果色泽调控研究  

Studies on the Color Regulation of Restructured Vacuum Freeze-drying Peach Products

作　　者：徐烨 李旋 毕金峰[1,2] 吕健 郭崇婷[1,3] 胡佳星 朱凤妹 李军[2] Xu Ye;Li Xuan;Bi Jinfeng;LüJian;Guo Chongting;Hu Jiaxing;Zhu Fengmei;Li Jun(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193;College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,Hebei;College of Food Science,Shenyang Agricultural University,Shenyang 110866)

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 [2]河北科技师范学院食品科技学院,河北秦皇岛066004 [3]沈阳农业大学食品学院,沈阳110866

出　　处：《中国食品学报》2022年第7期160-172,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业技术体系建设专项(CARS-30-5-02)。

摘　　要：针对复合再造型真空冷冻干燥(FD)桃制品色泽品质不佳的问题,研究最佳色泽品质的桃溶果(即:以桑葚粉作为调色剂与桃浆复合而成的桃制品)真空冷冻再造型产品的制备工艺。在超声波均一化处理的基础上,采用正交试验优化桑葚粉添加量、pH值、辅料(麦芽糊精和微晶纤维素)添加量等条件,结合模糊综合评判进行感官评价,最终确定桑葚粉添加量0.025 g,pH 3.0,辅料(麦芽糊精∶微晶纤维素=1∶1)添加比15%,制备的复合再造型FD桃溶果色泽和营养品质最佳(L^(*)=49.17,a^(*)=11.13,b^(*)=4.69,C=12.08,h=2.26,总花青素含量为5.14 mg/L),感官评分最优为73.37分。本研究为复合再造型FD果蔬制品色泽品质调控提供了技术参考。In response to the problem of poor color value quality of restructured vacuum freeze-dried(FD)peach products(mulberry powder as a toner and peach pulp compounded to obtain),study explored the optimal quality process for color adjustment of composite mulberry powder.Based on the ultrasonic homogenization treatment,orthogonal experiments were used to optimize the mulberry powder addition amount,pH value,and the proportion of auxiliary materials added(maltodextrin and microcrystalline cellulose),and sensory evaluation was carried out combined with fuzzy comprehensive evaluation.The results showed that mulberry powder addition amount 0.025 g,pH 3.0,the proportion of auxiliary materials added(maltodextrin∶microcrystalline cellulose=1∶1)15%had the best color and nutritional quality(L^(*)value was 49.17,a^(*)value was 11.13,b*value was 4.69,C value was 12.08,h value was 2.26,total anthocyanin content was 5.14 mg/L),and sensory score was 73.37.This study provides a technical reference for the color quality control of restructured FD fruit and vegetable products.

关 键 词：色泽调控 感官评价 花青素 超声波 模糊综合评判法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]