摘要
为研究氯化钙处理对冻干草莓品质的影响,采用不同浓度的氯化钙冰衣溶液对冻干前的草莓进行处理,并测定草莓的冻干曲线、微观结构、形变率、复水比等品质指标。结果表明,适宜浓度的氯化钙处理可以维持冻干草莓的内部组织状态,1.0%、1.5%氯化钙处理的冻干草莓形变率分别较对照组低14.9%、17.9%,复水比为对照组的1.34倍和1.36倍,产出率比对照组高5.6%、20.2%,其中经过1.5%氯化钙处理的草莓加工品质最好。
The effect of calcium chloride treatment on the quality of freeze-dried strawberry was studied.The strawberry was treated with the solutions containing different concentrations of calcium chloride for ice coating.The freeze-drying curve was established and the microstructure,deformation rate,rehydration ratio and other quality indicators of the freeze-dried strawberry were measured.The experimental results showed that the internal structure of freeze-dried strawberry could be maintained by treatment with an appropriate concentration of calcium chloride.The treatment with 1.0%and 1.5%calcium chloride decreased the deformation rate of the strawberry by 14.9%and 17.9%,increased the rehydration ratio to 1.34 and 1.36 times,and increased the yield by 5.6%and 20.2%,respectively,compared with that of the control.The strawberry treated with 1.5%calcium chloride had the best processing quality.
作者
胡云峰
吕婉莹
陈君然
路敏
段亚宗
HU Yun-feng;Lü Wan-ying;CHEN Jun-ran;LU Min;DUAN Ya-zong(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Saiyu Food Co.,Ltd.,Tianjin 300308,China;Tianjin Vesen Fruit Tree Planting Professional Cooperative,Tianjin 301900,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第20期46-50,共5页
Food Research and Development
基金
天津市林果现代农业产业技术体系创新团队项目(ITTHRS2021000)
天津市科技计划项目(20YFZCSN00980)。
关键词
草莓
冻干
氯化钙
组织结构
加工品质
strawberry
freeze-drying
calcium chloride
tissue structure
processing quality
