前处理方法对鲜枣压差膨化效果的影响  

Effect of Pretreatment Methods on Explosion Puffing of Fresh Jujubes

作　　者：卢亚婷[1,2] 罗仓学[1] 史超[3] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]陕西农产品加工技术研究院,陕西西安710021 [3]空军工程大学装备管理与安全工程学院,陕西西安710051

出　　处：《食品科学》2014年第21期129-132,共4页Food Science

基　　金：咸阳市科技计划项目(2012K06-08);西安市未央区科技计划项目(201407)

摘　　要：通过单因素试验和对比实验,研究了冷冻处理、预干燥处理、高压处理结合压差膨化技术对鲜枣膨化效果的影响。结果表明:1)冷冻处理温度为-18℃时,处理240 min的大枣脆度较好;高压处理压强为180 MPa,5 min产品的脆度较好;预干燥处理中不经过干燥处理的产品脆度和亮度较好;2)-18℃条件下冷冻处理240 min之后膨化,膨化温度为85℃,0.2 MPa时色差L*值和产品的脆度较好。A comprehensive study was conducted to evaluate the effect of different pretreatments(i.e., freezing, pre-drying and high-pressure treatment) on explosion puffing of fresh jujube slices. After each pretreatment, explosion puffing was carried out under the same conditions. The results showed that jujube slices exhibited a good friability after being frozen at-18 ℃ for 240 min or being treated at 180 MPa for 5 min. Pre-drying had a negative impact on the friability and brightness of jujube products. Freezing at-18 ℃ for 240 min followed by explosion puffing at 85 ℃ and 0.2 MPa was selected in terms of L* and friability.

关 键 词：鲜枣脆片 压差膨化 高压处理 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]