不同预处理对冷冻芒果果肉块冷冻速率和解冻后品质的影响  

Effects of different pretreatments on freezing rate and thawing quality of frozen mango pulp

作　　者：宋晓燕[1] 张婉竹 刘宝林[1] SONG Xiaoyan;ZHANG Wanzhu;LIU Baolin(Institute of Cryobiology and Food Freezing,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093

出　　处：《工业微生物》2022年第5期14-20,共7页Industrial Microbiology

基　　金：国家重点研发计划项目(2017YFD0400404)。

摘　　要：为了减少芒果因保藏运输造成的资源浪费,目前芒果加工行业开始将芒果去皮去核制成果肉块进行冷冻保存,冷冻前处理成为必不可少的一步。本文通过对芒果块分别进行糖液浸渍、热水漂烫、真空冷却,与直接冷冻芒果和新鲜芒果对比测定其冻结速率、可溶性固形物含量、水分含量、可滴定酸含量、pH、色差、质构、抗坏血酸含量,探究不同处理方式对冷冻芒果品质的影响。结果表明糖液浸渍可使芒果内糖含量增加,酸性物质流失严重,pH有所升高,色泽与质地维持效果不佳;热水漂烫处理的芒果抗坏血酸与糖含量损失严重,硬度减小,酸含量上升,整体效果最差;真空冷却处理能够较好维持芒果冻后的糖分、硬度、抗坏血酸含量,但水分含量降低略大。综合考量表明漂烫与糖渍不适合处理水溶性营养物质含量高的果蔬,真空冷却对维持芒果本身营养成分和口感方面效果较好,为果蔬预处理提供了理论参考。In order to reduce the waste of mango resources caused by the preservation and transportation,the mango processing industry has begun to peel and core mango into pulp blocks for freezing and preservation,and the pre freezing treatment has become an indispensable step. In this paper,the effects of different treatments on the quality of frozen mango were investigated by conducting sugar maceration,hot water rinsing or vacuum cooling mango blocks,and comparing them with directly frozen mangoes and fresh mangoes to determine their freezing rate,soluble solids content,moisture content,titratable acid content,pH,color difference,texture and ascorbic acid content. The results showed that sugar maceration could increase the sugar content of mango,the acid loss was serious,the pH increased,and the color and texture were poorly maintained;the loss of ascorbic acid and sugar content of mango treated with hot water blanching were serious,the hardness decreased,the acid content increased,and the overall effect was worst;vacuum cooling treatment could better maintain the sugar,hardness,and ascorbic acid content of frozen mango,but the moisture content was slightly decreased. Comprehensive consideration showed that hot water bleaching and sugar maceration were not suitable for treating fruits and vegetables with high content of water soluble nutrient,and vacuum cooling was more effective in maintaining the nutrient content and taste of mango itself,which provided a theoretical reference for pretreatment of fruits and vegetables.

关 键 词：芒果 前处理 冷冻保存 品质维护 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]