摘要
果干制品因营养价值高、方便携带和运输等优点深受消费者喜爱。采用不同功率超声波对热风干燥芒果干进行预处理,并探究超声预处理对其品质特征的影响。研究发现,适度超声预处理(240W和360W)可以显著改善热风干燥芒果干的感官及营养特性,360W超声预处理的芒果干的消费者整体可接受度最高。超声波诱导的空化效应、热效应、局部高压是影响芒果干品质的主要原因。这项研究将为果干加工工艺改善和新型果干制品开发提供科学依据和理论参考。
Dried fruit products are popular among consumers because of their high nutritional value and ease of portability and transportation. Hot air-dried mangoes were pretreated with different power ultrasound and the effect of ultrasonic pretreatment on their quality characteristics was investigated. It was found that moderate ultrasound pretreatment(240W and 360W) significantly improved the sensory and nutritional characteristics of hot airdried mangoes,and the overall consumer acceptability of dried mangoes pretreated with 360W ultrasound was the highest. The ultrasound-induced cavitation effect,thermal effect,and local high pressure were the main reasons for their effects on the quality of dried mangoes. This study provides scientific basis and theoretical reference for the improvement of dried fruit processing and the development of new dried fruit products.
作者
梁秋萍
严学迎
LIANG Qiuping;YAN Xueying(Guangxi City Vocational University,Chongzuo 532200)
出处
《中国食品添加剂》
CAS
北大核心
2022年第12期205-210,共6页
China Food Additives
关键词
超声预处理
热风干燥
芒果干
感官特性
营养特性
ultrasonic pretreatment
hot air drying
dried mango
sensory properties
nutritional properties