新型果蔬漂烫技术研究进展

Research Progress of New Blanching Technology for Fruits and Vegetables

果蔬水分含量较高,不易贮藏,采后腐烂变质情况较为严重。干燥可以有效延长果蔬的贮藏期,是果蔬加工常用的方法之一。漂烫是果蔬干燥前的关键步骤,具有灭酶、护色的作用。传统的漂烫方法采用高温热水及蒸汽进行灭酶,对果蔬品质影响较大。近年来科学家们提出并研究了一些新型漂烫技术。本文主要针对在传统漂烫方法基础上改进的一些新技术(超高温瞬时蒸汽漂烫和超声波辅助热漂烫)和新型干法漂烫技术(远红外漂烫、欧姆漂烫、微波漂烫以及射频漂烫),重点介绍其技术原理和应用优势。新型漂烫可提高漂烫效率,其中干法漂烫不采用水为加热介质,水溶性营养物质损失较少,产品品质较好,在工业上应用可降低能耗并减少废水的产生,具有良好的应用前景。本文为后续研究新型果蔬漂烫技术以及开发新型联合干燥技术提供参考。

Fruits and vegetables are of high moisture content which leading to low food stability and high deterioration after harvest.Dehydration is one of processing and preservation method for fruits and vegetable which could be used to extend their shelf-life.Blanching is the key step to inactivate enzymes and protect color.Conventional blanching methods which generally use hot water or steam will cause adverse effects on quality of fruits and vegetables. Therefore,new blanching methods have been proposed and investigated recently.This review mainly focused on the principle and research progress of improved conventional methods（ super-heated steam blanching,ultrasonic-assisted blanching） and new dry-blanching methods（ far infrared blanching,ohmic blanching,microwave blanching and radio-frequency blanching）. New blanching methods had better blanching efficiency,and dry-blanching methods could obviously reduce loss of water-soluble nutrient caused by water as heating medium and obtain better quality. Besides,dry-blanching methods could reduce waste water production and lower energy cost,which showed a promising application future in food processing industry.The review illustrated recent advances in blanching methods which would hopefully provide a reference for the future study to develop a new blanching and hybrid dehydration method for fruits and vegetables.