食品工业科技2017，Vol.38Issue(9)：87-91,96,6.DOI:10.13386/j.issn1002-0306.2017.09.008
不同水解冻条件对速冻荔枝品质的影响
Effects of different water thawing conditions on the quality of quick-freezing litchi
李鹏飞 1吕恩利 2陆华忠 1王广海 2黄章华 1黄浩2
作者信息
- 1. 华南农业大学南方农业机械与装备关键技术教育部重点实验室,广东广州510642
- 2. 华南农业大学工程学院,广东广州510642
- 折叠
摘要
Abstract
To explore the effects of different water thawing conditions on the quality of litchi,quick-freezing litchi were as the test material to study the effects of different temperatures,stirring speeds,and salinity conditions on the values of litchi peel,fruit quality,thawing time,and drip loss.Results showed no significant difference in a * value,b * value,fruit quality,and drip loss of litchi among different temperatures for water thawing.In 10 ℃ group,the optimum L* value was detected in litchi peel with short thawing time.The effects of different stirring speeds for water thawing on thawing time of litchi were significant,high stirring speed indicated high thawing efficiency,the stirring speed of 400 r/min was the most suitable for water thawing of litchi.The effects of different salinity conditions on a* value,b * value of litchi peel,and fruit quality were not significant.In 4％ salinity group,the drip loss was low,and the fruit color was bright.The results of the study provided the reference for water thawing processing of quick-freezing litchi.关键词
水解冻/温度/搅拌速度/盐度/速冻荔枝Key words
water thawing/temperature/stirring speed/salinity/quick-freezing litchi分类
轻工纺织引用本文复制引用
李鹏飞,吕恩利,陆华忠,王广海,黄章华,黄浩..不同水解冻条件对速冻荔枝品质的影响[J].食品工业科技,2017,38(9):87-91,96,6.
