摘要
研究海藻糖、葡萄糖、乳糖浸渍预处理对脱水胡萝卜品质的影响。研究采用质量分数为10%的海藻糖、葡萄糖、乳糖浸渍预处理胡萝卜,60℃热风干燥,并与未浸渍预处理和冻干脱水胡萝卜做对比。结果表明葡萄糖浸渍预处理的脱水胡萝卜复水比达到4.6,体积保留率为14.7%,类胡萝卜素保留率为51.8%,细胞结构保持完整,感官评价得分高,品质优于海藻糖和乳糖浸渍预处理。因而,葡萄糖浸泡预处理保留脱水胡萝卜营养成分,提高其品质。
The effect of osmotic pretreatment on qualities of dehydrated carrot was evaluated. The osmotic pretreatments of 10% trehalose, glucose, lactose were applied to carrot, and then the carrot was further dried by the hot air at 60 ℃. Not dipping pretreatment of dehydrated carrot as blank control, and contrast with the freeze-dried dehydrated carrot. The carrot dried by the osmotic pretreatment of glucose showed the water to water ratio of 4.6, volume retention ratio of 14.7%, carotenoid retention rate of 51.8%, and the best sensory quality, which were better than those of the trehalose and lactose. Hence, the osmotic pretreatment of glucose was the best the hold the nutrition and enhance the quality of dehydrated carrots.
出处
《食品科技》
CAS
北大核心
2016年第10期22-27,共6页
Food Science and Technology
基金
现代农业产业技术体系专项资金项目(CARS-26)
北京市农林科学院科技创新能力建设专项新学科培养项目(KJCX20140204&KJCX20140111-21)
果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)
关键词
葡萄糖
海藻糖
乳糖
浸渍
胡萝卜
脱水
glucose
trehalose
lactose
impregnation
carrot
dehydration
