荔枝果肉低温冷冻去核试验研究  

Research on Low-temperature Dehulling Experiment of Frozen Litchi Pulp

作　　者：刘军 赵锡和 吴耀森 汤石生 龙成树 马道宽 LIU Jun;ZHAO Xihe;WU Yaosen;TANG Shisheng;LONG Chengshu;MA Daokuan(Guangdong Institute of Modern Agricultural Equipment,Guangzhou 510630,China;Key Laboratory of Modern Agricultural Intelligent Equipment in South China,Ministry of Agriculture and Rural Affairs,P.R.China,Guangzhou 510630)

机构地区：[1]广东省现代农业装备研究所,广东广州510630 [2]农业农村部华南现代农业智能装备重点实验室,广东广州510630

出　　处：《现代农业装备》2024年第2期74-79,共6页Modern Agricultural Equipment

基　　金：2023年荔枝产业技术体系创新团队—加工机械设备岗位(2023KJ107);国家重点研发计划课题(2023YFD2100901);“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目—岭南特色水果功能性研究与加工技术集成(粤财农[2022]152号)。

摘　　要：荔枝果肉采用-22℃速冻后,在-8~-2℃温度条件下进行去核试验,研究不同温度下荔枝果肉的硬度对去核效果的影响。试验结果表明:荔枝的硬度随着温度升高逐渐降低,-22℃速冻后荔枝硬度最大为1 557 g,-3℃时硬度最小为439 g;去核裂果率随着温度升高而降低,-8℃时裂果率为48%,-2℃时为4%;去核后的荔枝果肉感官评价分值随着温度升高而降低。综合分析可得,冷冻去核时荔枝果肉温度保持在-5~-4℃时去核效果最佳。Litchi pulp was frozen at-22℃and then tested for enucleation at-8~-2℃,to study the effect of different temperatures on the dehulling effect of litchi pulp hardness.The test results show that the hardness of litchi gradually decreases as the temperature increases.the maximum hardness of litchi was 1557 g after frozen at-22℃,and the minimum hardness was 439 g at-3℃;The enucleation cleft rate decreased with the increase of temperature,the cleft rate was 48%at-8℃and 4%at-2℃;The sensory evaluation score of litch pulp after enucleation decreased with the increase of temperature.Comprehensive analysis showed that the best enucleation effect was achieved when the temperature of litchi pulp was kept at-5~-4℃during frozen enucleation.

关 键 词：荔枝 速冻 低温 去核 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]