摘要
以芦笋为试验材料,研究了不同浓度抗冻蛋白对芦笋进行预处理后冷冻干燥的冻干样品的冻干时间、复水比、复水率、叶绿素、总糖、Vc、色度和硬度等品质特性的影响。试验结果表明:采用抗冻蛋白预处理的方法可以进一步提升冻干芦笋的品质,缩短冻干时间,提高复水比和复水速率,减少冷冻干燥过程中叶绿素、总糖和Vc含量的破坏,并能使冻干芦笋的色度、硬度和微观结构得到改善,但不能有效减少冻干芦笋的微生物数量。
Effects of different concentrations of antifreeze proteins on freeze-dried samples of Asparagus officinalis were studied,including freeze-drying time,rehydration ratio,rehydration rate,contents of chlorophyll,total sugar,Vc,color and hardness. Experimental results showed that antifreeze proteins pretreatment method could further enhance quality of freeze-dried Asparagus officinalis,shorten freeze-drying time,improve recovery ratio and water recovery rate,reduce destruction of chlorophyll,total sugar and Vc content in freeze drying process,and could improve shade of freeze-dried Asparagus officinalis,hardness and microstructure,but it could not effectively reduce amount of microbes freeze-dried Asparagus officinalis.
作者
袁巧月
陈宏伟
朱蕴兰
汤梦情
张尔璞
吴荔
马芽
瞿亚斌
YUAN Qiaoyue;CHEN Hongwei;ZHU Yunlan;TANG Mengqing;ZHANG Erpu;WU Li;MA Ya;QU Yabin(College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou Jiangsu 221018, China;Research Center of Food and Biology Process Engineering Technology, Xuzhou Jiangsu 221018, China;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou Jiangsu 221018, China)
出处
《农业工程》
2019年第6期79-85,共7页
AGRICULTURAL ENGINEERING
基金
2017年国家大学生创新创业训练计划项目(项目编号:XCX2017009)
2015年江苏省政策引导类专项资金(苏北科技专项)资助项目(项目编号:BN2015002)
江苏高校品牌专业建设工程资助项目(项目编号:PPZY2015B153)
关键词
芦笋
抗冻蛋白
品质
Asparagus officinalis
antifreeze protein
quality
