为探究渗透温度对压差闪蒸胡萝卜脆条内部孔隙及质构品质的影响,试验采用25、50和100 ℃麦芽糖醇溶液对胡萝卜进行渗透预处理,制备压差闪蒸胡萝卜脆条。采用质构仪、X-射线计算机断层扫描及感官评价对脆条质构、微观孔隙及感官品质进行分析。结果表明,渗透过程固形物增量与脆条膨化体积间的关系可用一元二次多项式描述(R2=0.957 3),所选渗透条件下制备的压差闪蒸胡萝卜脆条外观品质均保持良好,与鲜样体积比 ≥ 0.72,且硬脆度适中(4 521~4 729 g,1.20~2.06 mm)。渗透温度对胡萝卜脆条微观结构影响显著,所选100 ℃渗透样品孔间壁厚和内部孔隙直径分布范围最宽,分别可达18~558 μm和18~1 926 μm。渗透温度对胡萝卜脆条色泽、风味和质地感官评分影响显著(P<0.05),100 ℃渗透后制备的胡萝卜脆条具有更好的色泽,25 ℃渗透后制备的脆条则具有更好的风味和质地。研究为制备多孔酥脆型胡萝卜休闲食品提供了技术和理论依据。
To investigate the effects of osmotic temperature on the texture and microstructural properties of instant controlled pressure drop (DIC) dried carrot chips, three osmotic temperatures 25, 50 and 100 °C were applied to immerse the carrot samples. Volume ratio, texture, microstructural and sensory properties of the carrot chips were measured. The results exhibited that the expanded volume of the DIC-dried samples was highly dependent on the solute gain (R2 = 0.957 3), and all of the selected osmotic conditions could be used to produce high-quality carrot chips with high volume ratio (≥0.72), appropriate hardness (4 521-4 729 g) and crispness (1.20-2.06 mm ). The microstructural characteristics were affected by osmotic temperature significantly, and the broadest range of pore wall thickness and pore size diameter were obtained at 100 ℃ and reached 18-558 μm and 18-1 926 μm, respectively. Furthermore, osmotic temperature significantly affected the sensory indicators (P<0.05), 100 ℃ osmotic samples obtained the highest color score, while the 25 °C osmotic samples obtained the strongest flavor and texture score. The present study supplied theoretical and technical support for porous carrot chips producion.
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