摘要
本文研究了不同熟化工艺及护色剂对真空冷冻干燥炭步香芋片风味及色泽的影响。结果表明，采用微波3min熟化的真空冷冻干燥炭步香芋片的感官评定分数最高（86分）。采用0．2％柠檬酸傲护色处理，效果最佳，真空冷冻干燥后和复水后的△E＊ab值分别为1．77和3．8。真空冷冻干燥的炭步香芋片采用50℃、30min复水效果最佳，复水比为2．78，持水率为60．85％，口感、外观、色泽恢复良好。
This paper reported the results of several kinds of pretreatment on vacuum freezing drying（VFD） of Tanbu＇s taro. The microwave treatment of Tanbu＇s taro for 3 minutes ranks first with the sensory evaluation the score 86. 0.2% Citric acid is the best color fixatives to taro, with △E＊ab values after being vacuum dryed and restored as 1.77 and 3.80 respectively. In the treatment between 25℃ or 75℃, the vacuum freeze drying of taro at 50% for 30 minues has an optimum quality. And its reconsfitution rate in water is 2.78 times and water-keeping rate 60.85%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期138-141,共4页
Food Science
基金
广东省科技厅(粤科计字[2004]118号)
华南农业大学校长推广基金
