摘要
目的研究不同冻结温度对菠萝丁质量的影响。方法将菠萝丁分别放在-20℃、-25℃、-30℃下冻结,研究速冻前后菠萝细胞结构、质构和汁液流失率的变化。结果不同冻结温度下,细胞破坏程度不同,-30℃下速冻对细胞结构的破坏较小,解冻后产品不仅硬度损失小,而且汁液流失少。结论-30℃速冻可作为冻结菠萝果丁的适宜温度。
Objective To study the effects of different freezing temperatures on the quality of pineapple dices. Methods The pineapple dices were freezed at - 20, - 25, - 30 ℃, respectively. The effects of different freezing temperatures on variation of cells, change of texture and change of liquid loss were studied. Results The processes under different freezing temperatures produced different changes in cells. The pineapple dices freezed at - 30 ℃ had a little destruction of cell structure, less loss of firmness after defrosting and liquid. Conclusion The suitable quick freezing temperature of pineapple dices is 30 ℃.
出处
《食品与药品》
CAS
2007年第11A期43-45,共3页
Food and Drug
关键词
菠萝
速冻
温度
质量
pineapple
quick freezing
temperature
quality
