食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 280 - 289

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043967

研究报告

酸护色—糖渗透联合预处理对枇杷冻干品质特性的影响

  • 汪诗懿 ,
  • 王雅琴 ,
  • 赵国华 ,
  • 周韵
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(四川师范大学 生命科学学院,四川 成都,610101)
第一作者：硕士研究生(周韵副教授为通信作者,E-mail:zhouy2017@swu.edu.cn)

收稿日期: 2025-07-20

  修回日期: 2025-10-09

  网络出版日期: 2026-06-03

基金资助

国家重点研发计划项目(2023YFD1600800)

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Effect of acid-based color protection and sugar osmotic pretreatment on the quality characteristics of freeze-dried loquat

  • WANG Shiyi ,
  • WANG Yaqin ,
  • ZHAO Guohua ,
  • ZHOU Yun
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2025-07-20

  Revised date: 2025-10-09

  Online published: 2026-06-03

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摘要

枇杷水分含量高、肉软易腐,冻干加工中极易发生酶促褐变。该研究围绕护色剂与渗透剂联合预处理工艺优化,构建分步筛选策略。首先以即时色差(ΔE1)和放置1 h色差(ΔE2)评价色泽稳定性为核心,并评价多酚氧化酶(polyphenol oxidase,PPO)活性抑制效果,优选护色剂类型及浓度,然后对比常见5种渗透剂脱水性能,通过Peleg模型确定初始脱水速率(1/k1)和最大脱水量(1/k2),解析浓度-温度效应,筛选适宜渗透条件,最后开展联合预处理对枇杷冻干品质改善效果验证。结果表明,5 g/L抗坏血酸可抑制PPO活性,残留酶活性降至30.88%,ΔE1、ΔE2均不高于8,显著抑制褐变。果糖作为果肉渗透剂的脱水效率最高,且1/k2与温度、浓度呈正相关,60 ℃下0.4 g/mL果糖溶液1/k1为1.555 g/(100 g·min)、1/k2达58.344 g/100 g。经5 g/L抗坏血酸-0.4 g/mL果糖溶液60 ℃渗透3 h预处理,脱水量可达48.60 g/100 g,冷冻干燥至水分含量8 g/100 g的时间从43 h缩短为30 h,冻干后枇杷色泽接近鲜果,硬度提升。研究证明酸护色-糖渗透联合预处理可有效改善枇杷冻干品质,护色效果明显,但需控制处理时长,避免糖霜析出与后续吸湿。

关键词： 枇杷; 真空冷冻干燥; 护色; 渗透脱水; 干燥预处理

本文引用格式

汪诗懿 , 王雅琴 , 赵国华 , 周韵 . 酸护色—糖渗透联合预处理对枇杷冻干品质特性的影响[J]. 食品与发酵工业, 2026 , 52(9) : 280 -289 . DOI: 10.13995/j.cnki.11-1802/ts.043967

Abstract

Loquat (Eriobotrya japonica Lindl.) is highly perishable due to its high moisture content and delicate flesh, and is prone to enzymatic browning during freeze-drying.This study aimed to optimize a combined pretreatment process involving acid-based color protection and sugar osmotic dehydration.A stepwise screening strategy was established.Firstly, color stability was set as the core criterion, evaluated using the immediate color difference (ΔE1) and color difference after 1 h (ΔE2), with the inhibitory effect on polyphenol oxidase (PPO) activity assessed simultaneously to select the appropriate type and concentration of color protectant.Subsequently, the dehydration performances of five common osmotic agents were compared, and their initial dehydration rate (1/k1) and equilibrium dehydration capacity (1/k2) were determined using the Peleg model to clarify concentration-temperature effects and identify suitable osmotic conditions.Finally, the effect of combined pretreatment on the quality of freeze-dried loquat was verified.Results showed that 5 g/L ascorbic acid reduced PPO activity to 30.88%, with both ΔE1 and ΔE2 maintained below 8, effectively inhibiting browning.Fructose exhibited the highest dehydration efficiency, with 1/k2 positively correlated with temperature and concentration.At 60 ℃, 0.4 g/mL fructose solution achieved a 1/k1 of 1.555 g/(100 g·min) and a 1/k2 of 58.344 g/100 g.Following pretreatment with 5 g/L ascorbic acid and 0.4 g/mL fructose at 60 ℃ for 3 h, the loquat pulp achieved a dehydration level of 48.60 g/100 g, the time for freeze-drying to achieve a moisture content of 8 g/100 g has been reduced from 43 hours to 30 hours, and the freeze-dried product retained a fresh-like color and improved hardness.The study demonstrates that acid-based color protection combined with sugar osmotic pretreatment effectively enhances the quality of freeze-dried loquat, with significant browning inhibition.However, the pretreatment time should be carefully controlled to prevent sugar crystallization and moisture absorption during storage.

Key words： loquat; vacuum freeze-drying; color protection; osmotic dehydration; drying pretreatment

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