切片厚度和护色处理对热风干燥雪花梨干品质的影响  

Effects of Thickness and Color Protection Treatment on the Quality of Hot Air Dried Xuehua Pear Slices

作　　者：滑竺青 赵江丽[2] 杨壮 易岸威 王永霞 关军锋[2] HUA Zhuqing;ZHAO Jiangli;YANG Zhuang;YI Anwei;WANG Yongxia;GUAN Junfeng(School of Life Science and Food Engineering,Hebei University of Engineering,Handan 056000,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051

出　　处：《保鲜与加工》2024年第6期40-47,共8页Storage and Process

基　　金：现代农业产业(梨)技术体系资助项目(CARS-28-23)。

摘　　要：采用热风干燥法制备雪花梨干。以色泽、硬度、弹性、咀嚼性、总酚、总黄酮、可溶性糖和感官评分为评价指标,考察切片厚度(3、4、5、6、7、8 mm)和护色处理(CaCl_(2)、NaCl、D-异抗坏血酸钠、柠檬酸溶液浸泡、热烫)对梨干品质的影响,并以Z-score(Z值)综合模型进行评价,优选出适宜的切片厚度和护色处理。结果表明:随着切片厚度的增加,梨干的颜色变深,硬度、弹性和咀嚼性增大,总酚和总黄酮含量降低,可溶性糖含量增加;Z-score综合模型评价结果显示,切片厚度为4 mm时,Z值总和最高。护色处理均能改善梨干色泽,提高总酚和总黄酮含量,但可溶性糖含量降低。D-异抗坏血酸钠处理组梨干的亮度值(L^(*))最高,红绿值(a^(*))和蓝黄值(b^(*))最低,色差值(ΔE)最小;CaCl_(2)处理提高了梨干的硬度;热烫处理降低了梨干的弹性和咀嚼性。Z-score综合模型评价结果显示,以0.8 g/100 mL D-异抗坏血酸钠溶液浸泡护色的Z值总和最高。综上,热风干燥制备雪花梨干的厚度和护色条件为:切片厚度4 mm、0.8 g/100 mL D-异抗坏血酸钠溶液浸泡10 min。Dried Xuehua pear slices were prepared by hot air drying,with the color,hardness,elasticity,chewability,total phenols,total flavonoids,soluble sugars,and sensory scores of the pear slices as evaluation indexes,the effects of slice thickness(3,4,5,6,7,8 mm)and color protection treatment(CaCl_(2),NaCl,D-isoascorbate sodium,citric acid solution soaking,blanching)on the quality of hot air dried slices were investigated,and the Z-score value comprehensive model was used to evaluate in order to optimize the slice thickness and color protection treatment.Results showed that,with the increase of slice thickness,the color of the dried pear slices became darker,and the hardness,elasticity,and chewiness increased,the contents of total phenolics and total flavonoids decreased,while the contents of soluble sugar increased.The evaluation result of the Z-score comprehensive model showed that the sum of Z-values was the highest at the slice thickness of 4 mm.Color protection treatments could improve the color of dried pear slices,increase the content of total phenols and total flavonoids,but reduce the soluble sugar content.The D-isoascorbate sodium treatment group had the highest brightness value(L^(*)),the lowest red green value(a^(*))and blue yellow value(b^(*)),and the smallest color difference value(ΔE).CaCl_(2) treatment increased the hardness of dried pear slices,blanching treatment reduced their elasticity and chewiness of dried pear slices.The Z-score comprehensive model evaluation results showed that soaking with 0.8 g/100 mL of D-isoascorbate sodium solution for color protection had the highest sum of Z-value.In summary,the suitable thickness and color protection conditions for hot air dried Xuehua pear slices were:slice thickness 4 mm,Disoascorbate sodium solution concentration 0.8 g/100 mL,soaking time 10 minutes.

关 键 词：梨干 热风干燥 工艺条件 品质 雪花梨 

分 类 号：TS205.1[轻工技术与工程—食品科学] TS255.42[轻工技术与工程—食品科学与工程]