解冻方式对微波干燥甜菜理化性质的影响  

Effects of thawing methods on physicochemical properties of microwave-dried beetroots

作　　者：刘艳[1,2,3] 唐小闲 高丹 段振华[1,2] 任爱清 LIU Yan;TANG Xiaoxian;GAO Dan;DUAN Zhenhua;REN Aiqing(School of Food and Bioengineering,Hezhou University,Hezhou,Guangxi 542899,China;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou,Guangxi 542899,China;Research Institute of Food Science and Engineering Technology,Hezhou University,Hezhou,Guangxi 542899,China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]广西康养食品科学技术重点实验室,广西贺州542899 [3]贺州学院食品科学与工程技术研究院,广西贺州542899

出　　处：《食品与机械》2023年第11期166-172,共7页Food and Machinery

基　　金：广西自然科学基金青年科学基金项目(编号:2022GXNSFBA035605);国家自然科学基金地区科学基金项目(编号:32160573)。

摘　　要：目的:探索甜菜在冻融预处理中的最佳解冻方式。方法:经冷冻的甜菜采用不同方式(室温解冻、流水解冻、冷藏解冻、微波解冻和超声波解冻)进行解冻,再进行微波干燥,比较解冻方式对微波干燥甜菜干燥时间、复水比、色泽、甜菜素含量、总酚含量和总黄酮含量的影响。结果:冷藏解冻用时最长,但解冻损失率最小且微波干燥甜菜的复水比高达4.82;而流水解冻能更好地保持微波干燥甜菜的色泽,解冻方式对微波干燥时间影响不显著。超声波解冻后的甜菜经微波干燥后其甜菜红素含量最高,而微波解冻的甜菜黄素含量最高。与其他解冻方式相比,流水解冻的甜菜经微波干燥后具有较高的总酚含量和总黄酮含量,分别为8.15 mg GAE/g和16.50 mg RE/g。结论:流水解冻是甜菜冻融预处理中较适宜的解冻方式,能较好地保持微波干燥甜菜的理化性质。Objective:This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment.Methods:The frozen beetroots were thawed using different thawing methods(room temperature thawing,running water thawing,refrigeration thawing,microwave thawing,and ultrasonic thawing),and then the thawed beetroots were subjected to microwave drying.The effects of different thawing methods on the microwave drying time,rehydration ratio,color,betalains content,total phenolic content,and total flavonoids content of microwave-dried beetroots were evaluated.Results:The results showed that refrigeration thawing required the longest thawing time,but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest,which was 4.82.Meanwhile,running water thawing could better maintain the color of microwave-dried beetroots.There was no significant difference in microwave drying time among different thawing methods.It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content,and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content.Compared with other thawing methods,running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots,which was 8.15 mg GAE/g and 16.50 mg RE/g,respectively.Conclusion:Running water thawing was a more suitable method for the thawing of frozen beetroots,which could provide better physicochemical properties of microwave-dried beetroots.

关 键 词：甜菜 解冻方式 解冻损失率 复水比 甜菜素 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]