多维度表征渗透脱水组合干燥桃脆片的质构特性  

Multi-dimensional Characterization of Texture Characteristics of Peach Chips Prepared by Osmotic Dehydration Combined with Drying

作　　者：张嗣伟 吕健[1] 白岚莎 钟耀广[2] 毕金峰[1] Zhang Siwei;LüJian;Bai Lansha;Zhong Yaoguang;Bi Jinfeng(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]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重点实验室,北京100193 [2]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2023年第9期266-275,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(32001718)。

摘　　要：为解析糖液渗透脱水组合干燥桃脆片质构品质的差异性,以桃为试材,采用两种渗透糖液(蔗糖和低聚异麦芽糖)对桃片进行渗透脱水预处理,之后分别组合热风干燥、真空冷冻干燥和压差闪蒸干燥制备桃脆片。多角度追踪分析不同渗透脱水组合干燥桃脆片宏观质地和微观结构方面的差异性。试验结果表明:渗透脱水预处理中糖分子渗入原料组织均能诱导原料细胞出现一定程度的坍塌和破损,同时糖分子的渗入增强了组织固化,使产品硬度增加了9.03%~158.98%。基于各干燥技术的特点分析,渗透脱水预处理使真空冷冻干燥脆片体积减小,而显著促进热风干燥和压差闪蒸干燥桃脆片皱缩度降低至0.724~0.798和0.436~0.570,同时增加脆片表面积,降低吸光性,改善产品色泽。相关性分子表明,硬度与固形物增加量(SG)呈现正相关,表明渗透脱水能够显著影响干制桃脆片的质构特性。此外,本研究所选用的质构评价指标之间均呈现一定的相关性。采用多角度进行渗透脱水组合干燥桃脆片的质构品质分析,为揭示桃脆片质构形成机制提供理论依据。In order to explore and analyze the differences in the texture quality of peach chips prepared by sugar-osmotic dehydration(OD)combined with drying.Sucrose and isomaltose were selected as the osmotic agents for the osmotic dehydration pretreatments.And then hot air drying(HAD),vacuum freeze drying(FD)and instant controlled pressure drop drying(DIC)were carried out to prepared the peach chips,respectively.Differences in macro-and micro-structure of peach chips were analyzed.OD pretreatments with the infiltration of sugar molecular could induce both the collapse or damage of raw cells and solidification of tissue,which reflected on the increased in hardness.The hardness values were increased 9.03%-158.98%.Additionally,OD pretreatments significantly reduced the volume of FD chips,but improved the shrinkage rate of HAD and DIC chips,which were 0.724-0.798 and 0.436-0.570,respectively.It could be deduced that OD pretreatment could significantly change the texture characteristics of peach chips.The light absorption was decreased and then the color of peach chips were improved.A positive correlation between hardness and solid gain(SG)was observed.The correlations among the indicators used to evaluate the texture properties were also analyzed.It was clear that the texture features of peach chips could be explored from multiple angles,which might provide theoretical support for revealing the texture formation mechanism of peach chips.

关 键 词：桃脆片 渗透脱水组合干燥 蔗糖 低聚异麦芽糖 质构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]