干燥对果蔬加工色泽影响的研究进展  

Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables

作　　者：吕莹 陈芹芹[1] 李旋[1] 胡佳星 毕金峰 LU Ying;CHEN Qinqin;LI Xuan;HU Jiaxing;BI Jinfeng(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Food Science College,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2023年第13期368-377,共10页Food Science

基　　金：中国农业科学院农产品加工研究所创新工程项目(CAAS-ASTIP-2022-IFST)。

摘　　要：色泽是影响果蔬食品感官品质的重要因素,鲜艳且稳定的色泽不仅给人良好的视觉享受,更能促进食欲,提高产品市场价值。本文首先概括果蔬中天然色素的种类及性质,明确热、非热及联合干燥技术对果蔬色泽的影响规律,揭示色素降解产物对产品品质的影响机制,并对果蔬干燥护色的调控技术进行综述,以期为果蔬干燥产品的护色提质提供理论基础。Color is an important factor affecting the sensory quality of fruit and vegetable(FV)products.The vibrant and stable color of FV products can give people a good visual enjoyment,which can in turn promote consumers’appetite and increase the market value of the products.This paper summarizes the types and properties of natural colorants in FV,clarifies the effects of thermal and non-thermal drying technologies and their combination on the color of FV products,reveals the influence mechanism of colorant degradation products on the products’quality,and reviews the color preservation technologies of dried FV.We hope that this review could provide a theoretical basis for the color preservation and quality enhancement of dried FV products.

关 键 词：果蔬 天然色素 干燥 色泽 护色技术 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]