速冻苹果加工工艺优化研究

Study on Processing Technology Optimization of Frozen Apple

为了优化速冻苹果加工工艺,采用正交试验研究抽真空时间、真空度、抽真空介质对速冻苹果硬度和色泽的影响;通过Box-Behnken设计原理,研究载样量、速冻温度、样品中心温度对速冻苹果感官品质的影响,并对变量进行响应面分析。结果表明,速冻苹果抽真空处理的最优条件为抽真空时间20min,真空度0.7MPa,抽真空介质为2%Na Cl+0.3%D-异抗坏血酸钠;在载样量3kg·m-2、速冻温度-30℃、样品中心温度-18℃时,产品的感官品质、硬度和色泽最高,可溶性糖损失率、可溶性蛋白损失率、Vc损失率最低;速冻苹果最优加工工艺参数为载样量2.5kg·m-2、速冻温度-31℃、样品中心温度-19℃,此条件下实际感官评分为91.26。与传统工艺相比,新工艺生产的速冻苹果的感官品质、色泽及质构参数显著升高。本研究增加了苹果产业附加值,并为苹果速冻加工提供了理论依据。

In order to optimize optimize the processing technology of frozen apple. Orthogonal array design was adopted to investigated the effects of the vacuum pumping time,vacuum degree,vacuum pumping medium,for its firmness and color. A Box-Behnken design was adopted to investigated the effects of the sample load,frozen temperature,central temperature,for its sensory evaluation. Based on the experimental data,variables mentioned-above were analyzed with response surface methodology（ RSM）. The results showed that the optimum vacuum pumping conditions were as follows：the vacuum pumping time was 20 min,vacuum degree was 0. 7 MPa,vacuum pumping medium was 2% Na Cl ＋ 0. 3%sodium D-isoascorbate. When the sample load was 3kg·m^-2,frozen temperature was- 30℃,central temperature was- 18℃ of frozen apple,the sensory evaluation,firmness and color were highest,and the loss rate of soluble sugar,loss rate of soluble protein,loss rate of vitamin C were lowest. The optimum process parameters were as follows： the sample load was 2. 5kg·m^-2,frozen temperature was- 31℃,central temperature was- 19℃. Under those conditions,the sensory evaluation was 91. 26. Compared with the traditional process, the sensory evaluation, color and texture parameters of frozen apple that produced by new production were obviously increased. It would increase the added value of apple and provide some theoretical basis for the frozen apple processing.