摘要
【目的】以圣女果为原料,探讨真空预处理对圣女果渗透脱水的影响,为今后其工业化应用提供理论参考和技术支持。【方法】通过对预处理的圣女果进行真空渗透脱水,研究真空时间、真空度对渗透圣女果的含水量、固形物含量、糖含量、麦芽糊精渗入量的影响。【结果】真空渗透时间20 min、真空度0.06 MPa的真空渗透预处理渗透速度最快,麦芽糊精的渗入量最大。【结论】确定的圣女果真空渗透脱水最佳方案渗透速度快、脱水效果良好,选用该方法进行圣女果的预脱水是可行的。
[Objective]The effects of vacuum pretreatment on osmotic dehydration of cherry tomatoes were studied to in order provide theoretical and technical references for processing of cherry tomato.[Method]The influence of vacuum time and vacuum degree on water content,soluble solid content,sugar content,and amount of malto dextrin osmotic in cherry tomatoes was investigated after the vacuum pretreatment.[Result]The results showed that 20 min of vacuum osmotic and 0.06 MPa of vacuum degree were the best conditions for vacuum osmotic processing with the largest infiltration amount of malto dextrin.[Conclusion] The optimized experimental procedure in vacuum osmotic dehydration was fast and effective.Hence,this method may be used for pre-dehydration of dry cherry tomatoes.
出处
《南方农业学报》
CAS
CSCD
北大核心
2013年第11期1894-1898,共5页
Journal of Southern Agriculture
基金
公益性行业(农业)科研专项项目(20130377-4-1,201203092-05-01)
广西农业科学院基本科研业务专项项目(桂农科2013YM36)
关键词
渗透脱水
真空预处理
圣女果
osmotic dehydration（OD）
vacuum pretreatment
cherry tomato
