真空冷冻干燥佛手瓜的工艺研究
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摘要
通过正交试验优化研究了一种佛手瓜真空冷冻干燥方法。佛手瓜真空冷冻干燥的最佳工艺如下:预处理的佛手瓜片置于含0.15%偏重亚硫酸钠、0.2%维生素C和0.3%柠檬酸钠的护色液中浸泡30 min;浸泡在含0.75%柠檬酸和10%蔗糖的增味溶液中120 min;再浸泡于含0.05%乳酸钙的硬化处理溶液中45 min;最后进行真空冷冻干燥处理,其控制条件为升华阶段真空度80～100 Pa,加热板温度为40℃;解析阶段真空度为50～60 Pa,加热板温度为50℃。该方法解决了佛手瓜在传统加工过程中颜色褐变、风味丧失、营养流失及等问题,干燥后的佛手瓜冻干片口感酥脆,酸甜适口,保存期长。
Through orthogonal test optimization,a vacuum freeze-drying method for Sechium edule Swartz was studied. The optimum conditions for vacuum freeze-drying of S.edule were follows:pre-treated slices of S.edule were firstly immersed in a color-protection solution(containing 0.15% sodium metabisulfite,0.2% vitamin C and 0.3% sodium citrate)for 30 minutes; then they were immersed in a flavor-enhancement solution containing 0.75% citric acid and 10% sucrose for 120 min; and they were re-soaked in a hardening treatment solution containing 0.05% calcium lactate for 45 min; finally vacuum freeze-drying treatment was conducted.And the conditions were controlled as follows:the vacuum degree in the sublimation stage was 80-100 Pa,the temperature of the heating plate was 40 ℃;the vacuum degree in the analysis stage was 50-60 Pa,and the temperature of the heating plate was 50 ℃.This method obviously solved the problems of color browning,flavor loss,nutrient loss and the like in the traditional processing process of S.edule.The dried slices of S.edule had a crisp taste,a sweet and sour taste and a long shelf life.
Through orthogonal test optimization,a vacuum freeze-drying method for Sechium edule Swartz was studied. The optimum conditions for vacuum freeze-drying of S.edule were follows:pre-treated slices of S.edule were firstly immersed in a color-protection solution(containing 0.15% sodium metabisulfite,0.2% vitamin C and 0.3% sodium citrate)for 30 minutes; then they were immersed in a flavor-enhancement solution containing 0.75% citric acid and 10% sucrose for 120 min; and they were re-soaked in a hardening treatment solution containing 0.05% calcium lactate for 45 min; finally vacuum freeze-drying treatment was conducted.And the conditions were controlled as follows:the vacuum degree in the sublimation stage was 80-100 Pa,the temperature of the heating plate was 40 ℃;the vacuum degree in the analysis stage was 50-60 Pa,and the temperature of the heating plate was 50 ℃.This method obviously solved the problems of color browning,flavor loss,nutrient loss and the like in the traditional processing process of S.edule.The dried slices of S.edule had a crisp taste,a sweet and sour taste and a long shelf life.
引文
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[13] 李翠丽,冀晓龙,许芳溢,等.干燥方式对梨枣粉品质特性的影响[J].中国食品学报,2014,14(12):121-127.
[2] 冯敏,肖正璐,张红霞,等.佛手瓜的营养成分及开发利用[J].现代园艺,2018(1):49-50.
[3] 陈建福,林洵,陈美慧,等.响应面法优化超声辅助提取佛手瓜总黄酮的工艺研究[J].中国饲料,2015(16):25-28,33.
[4] 周义润.种瓜富了秋洞人[J].中国老区建设,2003(9):56.
[5] 丘韶燕.新丰县佛手瓜村乡村旅游发展SWOT分析[J].南方农业,2012,6(4):71-74.
[6] 山东烟台市农技中心.佛手瓜的五种立体栽培形式[J].农村实用工程技术,1993(8):19.
[7] 徐冲,陈杰,陈丽媛,等.真空冷冻干燥技术在食用菌加工中的应用研究[J].微生物学杂志,2015,35(6):96-99.
[8] REYES A,EVSEEV A,MAHN A,et al.Effect of operating conditions in freeze-drying on the nutritional properties of blueberries[J].International journal of food sciences and nutrition,2011,62(3):303-306.
[9] 李新建,王辉,彭菲菲.真空冷冻干燥糯米方便粥的工艺研究[J].食品工业,2019,40(1):74-78.
[10] 陈健旋.响应面法优化超声辅助提取佛手瓜多糖工艺[J].山东农业大学学报(自然科学版),2017,48(2):171-177.
[11] 于静静,毕金峰,丁媛媛.不同干燥方式对红枣品质特性的影响[J].现代食品科技,2011,27(6):610-614,672.
[12] 刘书成,张常松,吉宏武,等.不同干燥方式对罗非鱼片品质和微观结构的影响[J].农业工程学报,2012,28(15):221-227.
[13] 李翠丽,冀晓龙,许芳溢,等.干燥方式对梨枣粉品质特性的影响[J].中国食品学报,2014,14(12):121-127.