预脱水对冷冻干燥胡萝卜片品质的影响  

Effect of Pre-Dehydration on the Quality of Freeze-Dried Carrot Slices

作　　者：张馨月 曹雪慧 励建荣 俞张富 沈荣虎 马文婷 ZHANG Xin-yue;CAO Xue-hui;LI Jian-rong;YU Zhang-fu;SHEN Rong-hu;MA Wen-ting(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Hangzhou Xiaoshan Agricultural Development Co.,Ltd.,Xiaoshan 311215,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]杭州萧山农业发展有限公司,杭州萧山311215

出　　处：《中国调味品》2023年第3期1-5,共5页China Condiment

基　　金：辽宁省教育厅基础研究项目(LJ2020007)。

摘　　要：对比鼓风预脱水、微波预脱水、乙醇预脱水3种不同预处理方式对冷冻干燥胡萝卜片的出品率、复水比、色泽、质构、显微结构的影响。结果表明,鼓风预脱水和微波预脱水与直接冷冻干燥的出品率无显著差异;冻干胡萝卜片的复水比差异较大,其中,乙醇预脱水冷冻干燥复水效果最佳,复水后最接近于新鲜样品;鼓风预脱水处理组的ΔE最大;乙醇预脱水冷冻干燥的硬度和脆性优于其他处理组;显微结构显示直接冷冻干燥的样品细胞结构完整、边界清晰,鼓风预脱水和微波预脱水处理组细胞坍塌且致密,细胞结构遭到破坏,乙醇预脱水处理组的细胞有部分溶解、缺失,细胞结构不完整。乙醇预脱水冷冻干燥能够提高胡萝卜片的复水比、硬度和脆性,色泽接近新鲜胡萝卜的颜色。The effects of three different pretreatment methods such as air blast pre-dehydration,microwave pre-dehydration and ethanol pre-dehydration on the yield,rehydration ratio,color,texture and microstructure of freeze-dried carrot slices are compared.The results show that there's no significant difference in the yield between air blast pre-dehydration,microwave pre-dehydration and direct freeze drying;the rehydration ratio of freeze-dried carrot slices varies greatly,among which,the rehydration effect of ethanol pre-dehydration freeze drying is the best,and it is the closest to the fresh samples after rehydration;theΔE of air blast pre-dehydration treatment group is the greatest;the hardness and brittleness of ethanol pre-dehydration freeze drying are better than those of other treatment groups;the microstructure shows that the cell structure of direct freeze-dried samples is complete and the boundary is clear.The cell of air blast pre-dehydration and microwave pre-dehydration treatment groups is collapsed and dense,and the cell structure is destroyed.The cell of ethanol pre-dehydration treatment group is partially dissolved and missing,and the cell structure is incomplete.Ethanol predehydration freeze drying could improve the rehydration ratio,hardness and brittleness of carrot slices,and their color is close to that of fresh carrot.

关 键 词：预脱水 冷冻干燥 胡萝卜 品质 

分 类 号：TS205.1[轻工技术与工程—食品科学]