摘要
确定了速冻草莓的最佳冻结时间,并研究了用不同预处理方式处理速冻草莓在冻藏期间的VC含量、pH值的变化,硬度与汁液流失率。速冻预处理溶液采用蔗糖和氯化钙溶液,通过改变浸蘸溶液的浓度和浸蘸时间来改变处理方式。经实验最终确定,最佳速冻时间为5 h,速冻草莓冻藏期间的VC含量逐渐降低,pH值呈上升趋势,经20%糖液处理的草莓色泽较好,用CaCl2溶液预处理草莓的方式可明显提高草莓硬度,减少其汁液流失率。
The content of ascorbic acid, the firmness and drip loss of the thawed strawberries were measured to study the effect of different pretreatments on the quality of frozen strawberry. Sucrose and calcium chloride were used as dipping pretreatment agents before freezing by varying the concentration of the dipping solution and the dipping time. The best time for quick freezing was found to be 5 hours. The change of the pH was related to the reduction of the anthocyanin and ascorbic acid, and a high pH corresponded to less ascorbic acid content in strawberry, The strawberries pretreated by 20% sucrose solution had the highest color stability, while pretreated by calcium chloride solution was firmer and had a lower drip loss.
出处
《冷饮与速冻食品工业》
2006年第3期15-19,共5页
Beverage & Fast Frozen Food Industry
基金
江苏省科技攻关项目:草莓的综合利用研究与开发(BE2004351)
关键词
草莓
冷冻
预处理
汁液流失率
硬度
strawberry
freeze
pretreatment
drip loss
firmness
