速冻苹果冻藏品质变化及冻藏工艺优化

Quality Change of Frozen Apple during Frozen Storage and Its Optimization of Frozen Storage Process

以速冻苹果为研究对象,研究了冻藏温度、冻藏时间和包装材料对速冻苹果冻藏品质的影响,并采用正交试验对其工艺进行优化。结果表明,速冻苹果最佳冻藏工艺条件为:冻藏温度-18℃、冻藏时间180 d、采用铝箔袋包装。此条件下速冻苹果感官品质、色泽和硬度最高,干耗、可溶性固形物损失率、可滴定酸损失率、Vc损失率均最低。干耗为1.55%,△E值为8.86,品质损失较小。

In this paper,the effects of frozen storage temperature,frozen storage time and packaging materials on quality and optimization of frozen storage process of frozen apple by Orthogonal array design are studied. The result shows that the frozen storage temperature is-18℃,frozen storage time is 180 days,and packaging materials is aluminum foil film,the sensory quality,color and firmness are highest,the loss rate of soluble sugar,loss rate of soluble protein,loss rate of vitamin C are lowest,the loss of moisture, the loss rate of soluble solid,the loss rate of titratable acid,the loss rate of vitamin C are lowest. Under the conditions,the loss of moisture is 1.55%,△E value is 8.86,the frozen apple loss rate of quality is less.