摘要
为了在生产高品质冷冻干燥产品的同时进一步降低干燥过程中的能耗与成本,选取双孢蘑菇为研究对象,以冷冻和冷冻干燥过程中双孢蘑菇的共晶点、共熔点、冻干温度及冻干产品的质构、微观结构、色泽和营养品质为考察指标,研究普通渗透和超声辅助渗透处理对冷冻干燥双孢蘑菇冻干效率和品质的影响。结果表明,与新鲜样品相比,经超声辅助渗透处理45 min后,样品冷冻时间和冷冻干燥时间分别缩短了21.24%和28.62%,并且其冻干产品的可滴定酸、总蛋白质以及多酚等营养物质的保留率高于普通渗透120 min处理组。此外,与普通渗透120 min处理组相比,超声辅助渗透45 min处理组冻干样品复水比、硬度更高,其微观结构更加接近于未经渗透处理的冻干样品。
In order to produce high-quality freeze-dried products and simultaneously reduce energy consumption for cost saving during the freeze drying process, the effect of osmotic dehydration （OD） and ultrasound-assisted osmotic dehydration （UOD） pretreatment on the eutectic point, melting point and temperature of Agaricus bisporus during freezing and freeze-drying and the texture, microstructure, color and nutritional quality of freeze-dried product were investigated. The results showed that 45 min UOD treatment, compared to the fresh treatment, reduced freezing time by 21.24% and freezedrying time by 28.62%. Moreover, this treatment retained more titratable acids, proteins and polyphenols than did 120 min OD treatment. Meanwhile, the hardness and rehydration ratio of 45 min UOD treatment were higher than those of 120 min OD treatment, and its microstructure was more similar to that of fresh samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第23期8-13,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31601482)
江苏省自然科学基金青年基金项目(BK20150986)
江苏省高校自然科学研究面上项目(15KJB550007)
江苏高校优势学科建设工程资助项目(PAPD)
关键词
双孢蘑菇
超声辅助渗透
冷冻干燥
营养品质
微观结构
Agaricus bisporus
ultrasound-assisted osmotic pretreatment
freeze-drying
nutrition quality
microstructure
