预处理方式对冻干草莓片品质的影响

Effects of pretreatment methods on the quality of freeze-dried strawberry slices

以草莓为原料制备冻干草莓片,研究鲜切冻藏、亚冻结切片和完全解冻切片3种不同预处理方式对冻干草莓片品质的影响。分析了冷冻草莓原料水分间的迁移情况、花色苷含量,并评价了冻干草莓片的感官品质和质构特性。结果表明:在3种预处理方式中鲜切冻藏(-25℃)和亚冻结切片(-5~-8℃)草莓原料品质较好,水分迁移较小,花色苷含量无显著变化,且两者的冻干草莓片硬度、弹性、形变率等质构特性较好,感官品质与新鲜草莓的冻干成品接近。因此,在草莓冻干加工中宜选用鲜切冻藏或亚冻结切片草莓为加工原料。

Using strawberries as raw materials,freeze-dried strawberry slices were prepared.The effects of three different pretreatment methods including fresh cut frozen storage,sub-frozen slicing,and fully thawed sliing on the quality of freeze-dried strawberry slices were studied.Inter-moisture migration and anthocyanin content of frozen strawberry raw materials were analyzed,and the sensory quality and textural properties of freeze-dried strawberry slices were evaluated.The results showed that among the three pretreatment methods,fresh cut frozen storage(-25℃)and sub-frozen slicing(from-5℃to-8℃)had better quality of strawberry raw materials,less moisture migration,and no significant changes in anthocyanin content.Moreover,the freeze-dried strawberry slices of both methods had better texture characteristics such as hardness,elasticity,and deformation rate.The sensory quality was similar to that of fresh strawberry freeze-dried products.Therefore,selecting fresh cut frozen storage or sub-frozen slicing strawberries as processing materials was better choice in strawberry freeze-dried processing.