超声辅助浸渍处理对冻干柠檬片品质的影响  

Effect of ultrasound-assisted maceration treatment on the quality of freeze-dried lemon slices

作　　者：胡云峰[1] 马畅 白亚辉 陈君然[1] 路敏 HU Yun-feng;MA Chang;BAI Ya-hui;CHEN Jun-ran;LU Min(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Port Living Service Co.,Ltd.,Tianjin 300456,China;Tianjin Saiyu Food Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津港生活服务有限公司,天津300456 [3]天津赛誉食品有限公司,天津300308

出　　处：《粮食与油脂》2024年第4期74-79,共6页Cereals & Oils

基　　金：天津市科技支撑重点项目(20YFZCSN00980)。

摘　　要：采用超声辅助浸渍处理对柠檬片进行预处理,探究不同质量分数护色剂及超声辅助浸渍处理对冻干柠檬片色泽、营养物质与风味品质的影响。结果表明:最佳护色剂配方为普鲁兰多糖质量分数0.9%、乙二胺四乙酸二钠质量分数0.2%、CaCl_(2)质量分数0.1%、柠檬酸质量分数1.0%,最佳超声处理时间为10 min。与未超声处理组相比,超声处理10 min的冻干柠檬片亮度、复水比、维生素C含量、抗氧化成分及抗氧化能力总体提高。Lemon slices were preptreated by ultrasound-assisted maceration treatment,and the effects of different mass fractions of color protectants and ultrasound-assistedmacerationtreatment on the color,nutrients,and flavor quality of freeze-dried lemon slices were investigated.The results showed that the optimal color protectant formula was Pullulan polysaccharide mass fraction 0.9%,EDTA-2Na mass fraction 0.2%,CaCl_(2)mass fraction 0.1%,citric acidmass fraction 1.0%,and the optimal ultrasonic treatment time was 10 min.Compared with the group without ultrasound treatment,the brightness,rehydration ratio,vitamin C content,antioxidant components,and antioxidant capacity of freeze-dried lemon slices treated with ultrasound for 10 min were overall improved.

关 键 词：冻干柠檬片 超声辅助处理 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]