热烫冻融组合处理对苹果片真空冻结特性的影响

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  • (南京晓庄学院 食品科学学院,江苏 南京,211171)

网络出版日期: 2018-08-01

基金资助

国家自然科学基金青年科学基金项目(31301592);农业部现代农业装备重点实验室开放课题(201604002);常州市科技支撑计划(农业)项目(CE20152017);南京晓庄学院人才引进项目(2013xzrc04)

Effect of combined treatments of heat-blanching and freeze-thawing on the characteristics of vacuum freezing of apple slices

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  • (School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China)

Online published: 2018-08-01

摘要

为了研究热烫、冻融处理对苹果片真空冻结特性的影响,采用冻前热烫/未热烫、常压平板冻结、真空冻结、20 ℃慢速解冻、50 ℃快速解冻等不同组合方式对苹果片进行处理,然后再进行真空冻结对比试验和分析。结果表明:冻融前热烫处理可显著增加真空冻结组苹果片的一次冻结失水率,显著增加平板冻结组、真空冻结组苹果片的解冻汁液流失率,显著增加二次冻结苹果片的相对电导率,显著减少二次冻结苹果片色泽变化(p<0.05);苹果片冻融处理中,平板冻结干耗失水为4%左右,而真空冻结失水率为40%左右,平板冻结组的解冻汁液流失率显著高于真空冻结组(p<0.05);苹果片再次真空冻结中,平板冻结组的二次冻结失水率、二次冻结苹果片相对电导率均显著高于真空冻结组(p<0.05)。苹果片经热烫-真空冻结-50 ℃解冻-二次真空冻结组苹果片总质量损失最高,达76.10%。综合分析认为,相对其他组合处理,热烫处理-真空冻结-20 ℃解冻-二次真空冻结的工艺方法可以使得苹果片在速冻过程中获得较高的冻结失水率、较低的解冻汁液流失率、较小的色泽变化。

本文引用格式

王海鸥 , 陈守江 , 扶庆权 , 等 . 热烫冻融组合处理对苹果片真空冻结特性的影响[J]. 食品与发酵工业, 2018 , 44(6) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.015906

Abstract

Apple slices were treated with different processes such as with and without hot water blanching before freezing, normal temperature and pressure plate freezing, vacuum freezing, slow thawing at 20 ℃, and quick thawing at 50 ℃, then apple slices were all treated by vacuum-freeze. The comparative experiments and analysis showed that heat-blanching before freeze-thawing significantly increased water loss rate in vacuum freezing groups, the thawing juice loss rate in plate freezing and vacuum freezing groups, increased the relative conductivity of the secondary frozen apple slices, and significantly reduced the color difference of the secondary frozen apple slices (p<0.05). During freeze-thawing treatment, the water loss rate in plate freezing groups was about 4%, but in vacuum freezing groups was about 40%, and the thawing juice loss rate in plate freezing group was significantly higher than the vacuum freezing groups. During the second time vacuum freezing, the water loss rate and the relative conductivity in the plate freezing groups were significantly higher than those in vacuum freezing groups. The combined method of hot water blanching, vacuum freezing, thawing at 50 ℃ and secondary vacuum freezing resulted in the highest total mass loss rate of 76.10%. Considering the experimental results, the combined method of hot water blanching, vacuum freezing, thawing at 20 ℃ and twice vacuum freezing was the best with higher water frozen loss rate during freezing, lower thawing juice loss rate and little color change.
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