摘要
研究热烫、冷冻和浸渍3种不同预处理方式对哈密瓜变温压差膨化干燥产品含水率、色泽、膨化度、硬度和脆度的影响。结果表明,适当程度的热烫预处理有利于膨化产品含水率的降低,有利于产品膨化度和色泽品质的提高;低温预处理有利于膨化干燥产品膨化度、硬度和脆度的提高,但产品色泽变深,失去商品性状;糖液浸渍处理使物料加速失水,对物料色泽和外形的保持有显著的作用;高浓度的NaCl渗透液对物料颜色保持有显著的作用。
The influence of different pretreatments including water-blanching, freezing and infusing of moisture content, color, bluk, desinty, hardness and crispness of explosion puffing drying for Hami-melon was investigated in this paper. The results showed that blanching pretreatment decreased moisture content, enhanced bulk density and luster quality; freezing pretreatment was advantageous to bulk density, hardness and crispness enhancement, but deepened the color and made the commodity character lose; The sugar fluid infusing pretreatment accelerated the dehydration of product, obviously maintained the color and the shape; The highly concentrated NaCl penetrating fluid obviously maintained the material color.
出处
《食品与机械》
CSCD
北大核心
2010年第2期15-18,共4页
Food and Machinery
基金
2007年科研院所技术研究开发专项(编号:NCSTE-2007-JKZX-288)
2009年度农业科技成果转化资金项目(编号:2009GB23260450)
2009年公益性行业(农业)科研专项经费项目(编号200903043)
关键词
哈密瓜
预处理
变温压差
膨化干燥
产品品质
hami-melon
pretreatment
modified temperature and pressure
explosion puffing drying
product quality