预处理对气流膨化干燥黄桃丁品质的影响

Effect of pretreatment on product quality of explosion puffing drying yellow peach

为了研究预处理对黄桃气流膨化干燥的影响,探讨了成熟度、桃丁厚度、烫漂、糖浸渍、冻融和干燥时间对黄桃脆丁产品膨化度、色泽和质构的影响。研究结果表明：成熟度对黄桃脆丁产品的色泽和质构影响较大;烫漂2～3 min可改善黄桃组织结构,提高膨化效果;糖浸渍使黄桃脆丁产品酸甜可口,组织内部充实,利于膨化骨架形成,对产品色泽具有保护作用;冻融可改善产品硬度和色泽,提高品质;预干燥时间对气流膨化的膨化效果和形状保持能力具有重要影响。较适宜的预处理条件为：九成熟的黄桃原料,桃丁厚度2 cm,烫漂2～3 min,糖浸渍浓度6%,冻融1次,预干燥2.5 h。为黄桃干制品产业化生产提供技术支撑。

To study the impact of pretreatment on explosion puffed peach,the factors including maturity,thickness,blanching,sugar- immersion,freeze- thawing and pre- drying treatment were investigated with the index of expansion ratio,color and texture on small yellow peach crisp product. Results showed that maturity had great effect on product color and texture.Blanching yellow peach for 2～3 min could improve organizational structure and enhance expansion effect.Sugar immersion could increase product sweetness,enrich the internal organization,and have advantage to the form of expansion skeleton.Moreover,the color of production was protected.Freeze- thawing could improve the hardness and color of products. Pre- drying had important impact on expansion effect and shape preserving. The optimum conditions for pretreatment were 90% mature,thickness for 2 cm,blanching in2～3 min,sugar concentration of 6%,1 times of freeze- thawing,and pre- drying for 2.5 h. The results can provide technical support for industrial production of yellow peach drying.