钙盐结合糖溶液渗透脱水处理对四种小浆果反复冷冻融化品质的影响  

Effects of Osmotic Dehydration of Calcium Salt Combined with Sugar Solution on the Quality of Four Small Berries after Repeated Freezethawing

作　　者：谢浩鹏 刘帮迪 郭雪霞 焦文晓 赵韩栋 江利华 XIE Hao-peng;LIU Bang-di;GUO Xue-xia;JIAO Wen-xiao;ZHAO Han-dong;JIANG Li-hua(College of Life Science and Food Engineering,Hebei University of Technology,Handan 056038,China;Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Key Laboratory of Agro-products Postharvest Handling,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;College of Food Science and Engineering,Qilu University of Technology,Jinan 250353,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]农业农村部规划设计研究院,北京100125 [3]农业农村部产地初加工重点实验室,北京100121 [4]齐鲁工业大学食品科学与工程学院,山东济南250353

出　　处：《保鲜与加工》2023年第7期8-18,共11页Storage and Process

基　　金：农业农村部产地初加工重点实验室开放课题(KLAPPP2022-02);农业农村部规划设计研究院科技创新团队建设项目(CXTD-2021-08);农业农村部规划设计研究院自主研发项目(QX202114)。

摘　　要：为了探究钙盐结合糖溶液渗透脱水冻结处理对不同小浆果反复冻融后品质的影响,选用草莓、蓝莓、枸杞和沙棘4种小浆果作为研究对象,设置-18℃普通缓慢冻结为对照组,钙盐结合糖溶液渗透脱水处理和糖溶液渗透脱水理后-18℃冷冻为处理组,定期测定4种小浆果在经过3次冷冻-解冻循环过程后的色泽、质地和生物活性物质指标。结果表明:4种小浆果均不耐反复冻融,超过2次的冻融会严重损坏小浆果的食用加工品质;钙盐结合糖溶液渗透脱水处理可显著降低4种小浆果的细胞膜透性和汁液流失,果实硬度也有明显的提升,并较好地保留了果实色泽和外观品质;钙盐结合糖溶液渗透脱水处理对果实的抗坏血酸等生物活性物质有较好的保护作用,在前2次冻融循环中,草莓、蓝莓和沙棘的总酚含量有明显的提高;钙盐结合糖溶液渗透脱水处理也可抑制4种小浆果的多酚氧化酶和过氧化物酶活性,减少冻融过程中氧化所致的褐变现象,保护浆果品质;与-20℃普通缓慢冻结相比,糖溶液渗透脱水处理对小浆果的相关质地品质也具有一定的保护作用,但其效果比钙盐结合糖溶液渗透脱水处理弱。In order to explore the effects of osmotic dehydration freezing treatment of calcium salt combined with sugar solution on the quality of different small berries after repeated freezing-thawing,strawberry,blueberry,wolfberry and sea buckthorn were selected as the research objects.The normal slow freezing at-20℃was set as the control group,the osmotic dehydration treatment of calcium salt combined with sugar solution and the freezing at-20℃after sugar solution osmotic dehydration were set as the treatment group.The color,texture and bioactive substance indexes of four kinds of small berries were determined regularly after three freeze-thawing cycles.The results showed that the four kinds of small berries were not resistant to repeated freeze-thawing,and more than two freeze-thawing cycles would seriously damage the edible processing quality of small berries.The osmotic dewatering treatment with calci-um salt in sugar solution significantly reduced the cell membrane permeability and juice loss of the four small ber-ries,improved the fruit hardness significantly,and preserved the fruit color and appearance quality better.The osmot-ic dewatering treatment of calcium salt combined with sugar solution had a better protective effect on the bioactive substances such as ascorbic acid in fruits,and significantly increased the total phenol content of strawberry,blueber-ry and sea buckthorn during the first two freeze-thaw cycles.Calcium salt combined with sugar solution can also in-hibit the activities of polyphenol oxidase and peroxidase of the four small berries,reduce the browning phenomenon caused by oxidation during freeze-thaw process,and protect the quality of the berries.Compared with the normal slow freezing at-20℃,the osmotic dehydration of sugar solution also had a certain protective effect on the related texture and quality of small berries,but its effect was weak calcium salt combined with the osmotic dehydration of sugar solution.

关 键 词：小浆果 冷冻贮藏 钙盐结合糖溶液渗透脱水冻结 贮藏品质 反复冻融 

分 类 号：S663.9[农业科学—果树学]