不同小分子糖渗透草莓的传质动力学及对真空冷冻干燥草莓品质的影响  

Mass Transfer Kinetics of Osmotic Dehydration of Strawberries with Various Small-Molecule Sugars and Their Effect on the Quality of Freeze-Dried Strawberries

作　　者：李卓豪 毕金峰 易建勇[1,2] 郭玉霞 李军[1] 朱凤妹 LI Zhuohao;BI Jinfeng;YI Jianyong;GUO Yuxia;LI Jun;ZHU Fengmei(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China;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,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004 [2]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：《食品科学》2022年第17期95-104,共10页Food Science

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST-04)。

摘　　要：为系统地了解不同小分子糖特别是低聚糖和糖醇对草莓的渗透行为以及不同小分子糖对真空冷冻干燥草莓品质的影响,本研究利用两种数学模型对10种常见小分子糖(白利度为40°Brix)的渗透动力学进行拟合,并进一步对渗糖处理后真空冷冻干燥草莓的理化特性进行表征。结果表明,Weibull模型更适用于描述渗糖处理后草莓的可溶性固形物增量(solid gain,SG),而Peleg模型可以更好地描述草莓的水分去除量(water loss,WL)。经不同糖渗透处理结束后,草莓的SG差异较大,山梨糖醇可以使草莓的SG达到6.84 g/100 g,是低聚异麦芽糖的6.16倍。此外,渗糖处理的草莓硬度得到普遍提高(94.58%~223.23%);葡萄糖、果糖、山梨糖醇渗透处理组的脆度分别降低了16.70%、20.74%、41.45%,低聚果糖渗透处理后的草莓质构特性与蔗糖最为接近。综合考虑渗透效率、感官营养品质和生产成本,低聚果糖是蔗糖在果蔬渗透处理方面的一种潜在替代品。In order to systematically understand the osmotic dehydration behavior of strawberries with different smallmolecule sugars,especially oligosaccharides and sugar alcohols,as well as their effect on the quality of freeze-dried strawberries,the osmotic dehydration kinetics of strawberries with 10 common small-molecule sugars(at a concentration of 40°Brix)was fitted using two mathematical models and the physicochemical properties of freeze-dried strawberries obtained after osmotic dehydration were characterized.The results showed that the Weibull model was more suitable for describing the solid gain(SG)of osmotically dehydrated strawberries,while the Peleg model could better describe the water loss(WL).The SG of strawberries differed depending on the sugars used.More specifically,the SG of strawberries was 6.84 g/100 g after osmotic dehydration with sorbitol,which was 6.16 times higher than that with isomalt oligosaccharides.In addition,after osmotic dehydration,the hardness of strawberries was enhanced by 94.58%to 223.23%;the crispness of strawberries dehydrated with glucose,fructose and sorbitol was decreased by 16.70%,20.74%and 41.45%,respectively.The texture characteristics of strawberries dehydrated with fructooligosaccharide were the closest to those with sucrose.Overall,considering the osmotic efficiency,sensory and nutritional quality and production cost,fructooligosaccharide seems to be a superior solute for osmotic dehydration of fruits and vegetables compared to sucrose.

关 键 词：草莓 渗透脱水 真空冷冻干燥 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]