3种速冻技术在竹笋冻结应用中的适宜性分析  

Suitability Analysis of Three Quick-Freezing Techniques for Application in Bamboo Shoot Freezing

作　　者：范振梅 申挥 胡腾根 程丽娜[1] 于丽娟 徐玉娟[1] 吴继军[1] 余元善[1] FAN Zhenmei;SHEN Hui;HU Tenggen;CHENG Lina;YU Lijuan;XU Yujuan;WU Jijun;YU Yuanshan(Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;Agro-products Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650223,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]云南省农业科学院农产品加工研究所,云南昆明650223

出　　处：《食品科学》2024年第24期212-221,共10页Food Science

基　　金：云南省重点研发计划项目(202202AE090023)。

摘　　要：本研究采用浸渍速冻技术(IF)、液氮喷雾速冻技术(LNF)和压力转移速冻技术(PSF)对3种新鲜竹笋(‘甜龙笋’‘马蹄笋’‘毛竹鞭笋’)进行冻结,探究3种速冻技术对竹笋的冻结特性及冷冻品质的影响。结果表明冷冻效果最佳的是LNF组,竹笋在LNF中的冻结速率最快,‘甜龙笋’‘马蹄笋’和‘毛竹鞭笋’冻结速率分别是缓慢冷冻组(RF)的12.43、3.92倍和7.5倍。3种竹笋的汁液损失率均小于2%,硬度比RF组提高47.26%~65.02%、总氨基酸损失率比RF组降低7.88%~38.91%,LNF组笋体内的自由水占比低于其他3种冷冻方式,并且其水分与组织结合最为紧密,在微观结构上最趋近于新鲜样品;IF组的冷冻效果次之。PSF组虽然在维持竹笋的色泽及抑制酶促褐变方面表现最佳,该处理组竹笋的过氧化物酶和苯丙氨酸解氨酶活力分别比新鲜样品低27.76%~45.24%和27.05%~80.86%,但竹笋的维管束结构被严重破坏,造成了6.12%~10.47%的汁液损失率和更严重的水分迁移。综上所述,液氮喷雾速冻技术在冻结速率和品质保持方面表现最佳,是3种速冻技术中最适合于竹笋速冻加工的方法。In this study,three varieties of fresh bamboo shoots(Dendrocalamus brandisii,Dendrocalamopsis oldhami,and Phyllostachys edulis)were frozen by immersion quick-freezing(IF),liquid nitrogen spray quick-freezing(LNF),or pressure transfer quick-freezing(PSF).The effects of the three quick-freezing techniques on the freezing characteristics and quality of bamboo shoots were investigated.Among these quick-freezing techniques,LNF showed the best freezing efficiency with the fastest freezing rate.The freezing rates of D.brandisii,D.oldhami and P.edulis shoots were 12.43,3.92 and 7.5 times higher than those of the slow freezing(SF)group,respectively.For all three bamboo shoots,the thawing loss was less than 2%;the hardness of quick-frozen samples increased by 47.26%–65.02%,and the total amino acid loss decreased by 7.88%–38.91%compared with the SF group.In addition,the proportion of free water in the LNF group was significantly lower than those in the other three groups,water was most tightly bound to the tissue,and the microstructure was most similar to that of fresh samples.IF had the second highest freezing efficiency.Although PSF performed best in maintaining the color and inhibiting the enzymatic browning of bamboo shoots,peroxidase(POD)and phenylalanine ammonialyase(PAL)activities were 27.76%–45.24%and 27.05%–80.86%lower in the PSF group than in fresh samples,respectively.In addition,the structure of vascular bundles was seriously damaged by PSF,resulting in 6.12%-10.47%thawing loss and more serious water migration.In conclusion,LNF performed best in terms of freezing rate and quality maintenance,and could be the most suitable method for the quick freezing of bamboo shoots among the three quick-freeze technique.

关 键 词：速冻 竹笋 冻结特性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]