蓝莓不同冻结方式下工艺特性及贮藏品质的研究

Study of process characteristics and storage quality of blueberries under different frozen ways

研究了在液氮式流态化速冻和-25℃冰箱慢速冻结两种冻结方式下蓝莓的冻结、解冻工艺特性及其冻后样品在贮藏期间的感官品质变化规律。结果表明:就冻结方式而言,蓝莓液氮式流态化速冻优于冰箱慢冻;就解冻工艺而言,解冻规律呈现多样性。质构仪对蓝莓硬度的检测与图像处理法对蓝莓内部颜色的检测,结果均反映出同阶段流态化速冻样品优于冰箱慢冻样品。通过对蓝莓腐烂率的统计,确定了液氮式流化床速冻蓝莓的贮藏期150天左右,优于冰箱慢速的105天贮藏期。

The blueberry frozen,thawing process characteristics and sensory quality variation of the frozen samples during storage were studied in this paper under the two kinds of freezing methods,liquid nitrogen fluidized quick- frozen and slow- frozen in- 25 ℃ refrigerator. In terms of the frozen methods, the results showed that the liquid nitrogen fluidized quick- frozen blueberries were better than those slow- frozen in refrigerator. In terms of thawing process,thawing regulation showed diversity. Using Texture analysis（TPA） to test the firmness of blueberry and using image processing method to test interior color of blueberry,both results reflected that at the same stage fluidized quick-frozen samples were better than those slow-frozen in refrigerator. Through the statistics of the rotten rate of blueberries,the storage life of liquid nitrogen type fluidized bed frozen blueberries was about 150 days,which was better than those slow-frozen in refrigerator which storage life was 105 days.