不同前处理和冻结方式对猕猴桃片干制品品质的影响

Effect of different pre-processing and freezing methods on the dry products quality of kiwi fruit slices

冻干前处理及冻结方式是果蔬冻干的关键工序。选用新鲜猕猴桃为研究对象,以色泽、质构和Vc为评价指标,研究了超声波预处理和真空冻结对真空冻干猕猴桃片品质的影响。结果表明,超声波处理后的猕猴桃片色差变化大、Vc含量较低,但其硬度小、脆性高,产品松脆可口、综合排名好。真空冻结处理后猕猴桃片色差值变化小,但其硬度大、酥脆性差,且Vc含量低、综合排名差。研究结果为猕猴桃脆片冻干前处理及冻结方式的优化提供了理论依据,为新型果蔬脆片的开发提供了参考。

In this study, fresh kiwifruit was selected as the research object. Color, texture and the Vc content of dried kiwi fruit slices after ultrasonic pretreatment and vacuum freezing were tested. The results showed that the kiwi fruit slices after ultrasonic treatment had a large variation of color. Quality test results showed that the dried kiwi fruit slices prepared by ultrasonic pretreatment had lower Vc content, lower hardness, more brittleness, crisp and delicious. The dried kiwi fruit slices after vacuum freezing pretreatment had a small variation of color. Quality test results showed that the dried kiwi fruit slices prepared by vacuum freezing pretreatment had lower Vc content, more hardness, and bad chewiness. This study provided a reference for the parameter optimization in the vacuum freeze-drying of kiwi fruit slices and the development of new fruit slices.