| 冻结方式和冻藏条件对冻藏水蜜桃果浆品质的影响 |
| |
| 引用本文： | 吴嗣圣,陈姗姗,余铭.冻结方式和冻藏条件对冻藏水蜜桃果浆品质的影响[J].保鲜与加工,2021,21(1):99-104. |
| |
| 作者姓名： | 吴嗣圣 陈姗姗 余铭 |
| |
| 作者单位： | 浙江清华长三角研究院,浙江嘉兴314006;浙江清华长三角研究院,浙江嘉兴314006;浙江清华长三角研究院,浙江嘉兴314006 |
| |
| 基金项目： | 嘉兴市科技计划项目（2017AY33090） |
| |
| 摘 要： | 为了探究冻结方式和储藏条件对冻藏水蜜桃果浆品质的影响,本文分别检测了在气流速冻和液浸速冻、-10℃和-18℃储藏、有无静电场辅助冻藏的加工储藏条件下水蜜桃果浆色泽、含酸量、含糖量、果胶含量、酚含量等指标的变化。结果表明:冻藏的前15天解冻,水蜜桃果浆的酸、酚含量均大量降低;液浸速冻可以更好地保持果浆色泽、含酸量、果胶含量和酚类物质含量;与-18℃冻藏的水蜜桃相比,-10℃储藏的水蜜桃果浆除含糖量外,其他营养损失较大;储藏时施加静电场可以减少总酸、总糖、总酚、果胶含量的损失,并能有效抑制果胶酶活力。总体来看,经90 d冻藏之后,水蜜桃果浆仍然能保持较好的品质;液浸速冻加工后,在静电场辅助下于-18℃冻藏的水蜜桃果浆具有更好的品质。
|
| 关 键 词： | 液浸速冻 低压静电场 冻藏温度 水蜜桃 果浆 品质 |
Effect of Freezing Method and Freezing Storage Condition on Quality of Frozen Honey Peach Pulp |
| |
| WU Si-sheng,CHEN Shan-shan,YU Ming.Effect of Freezing Method and Freezing Storage Condition on Quality of Frozen Honey Peach Pulp[J].Storage & Process,2021,21(1):99-104. |
| |
| Authors: | WU Si-sheng CHEN Shan-shan YU Ming |
| |
| Institution: | (Zhejiang Tsinghua Yangtze Delta River Research Institute,Tsinghua University,Jiaxing 314006,China) |
| |
| Abstract: | To investigate the effect of freezing mode and storage conditions on the quality of honey peach pulp,the changes of indexes such as color,acid content,sugar content,pectin content and phenolic content of honey peach pulp treated by air flow quick-freezing,immersion quick-freezing,or stored at-10℃or-18℃,or frozen assisting with or without electrostatic field were detected respectively.The result showed that,the contents of acid and phenol in peach pulp decreased greatly if the pulp was thawed in the first 15 days of storage;immersion quick-freezing could better maintain honey peach pulp color,acid,pectin and phenol contents;compared with the honey peach pulp stored at-18℃,the pulp stored at-10℃showed more nutrient loss except sugar;storage assisted with electrostatic field could reduce the loss of total acids,total sugar,total phenol and pectin,as well as effectively restrain pectinase activity.In conclusion,after 90 days of frozen storage,honey peach pulp could still maintain good quality.The honey peach pulp processed by immersion quick-freezing and stored in a low voltage electrostatic field at-18℃had better quality. |
| |
| Keywords: | immersion quick-freezing low voltage electrostatic field freezing storage temperature honey peach fruit pulps quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
