现代食品科技2018，Vol.34Issue(4)：188-197,10.DOI:10.13982/j.mfst.1673-9078.2018.04.029
真空冷冻-热风联合干燥对草莓品质的影响
Effects of Vacuum Freezing Combined with Hot Air Drying on the Quality of Strawberry
摘要
Abstract
The effects of vacuum freezing combined with hotair drying at different time and temperature on the quality of strawberry were investigated in this study, and the effects of the temperature and time of hot air on the quality of strawberry were compared with those of dried strawberry, such as color, anthocyanins, hardness, odor, volatile matter and moisture fluidity. Results showed that vacuum freezing combined with hot air drying (60 ℃ for 2. 5 h, 70 ℃ for 2 h or 80 ℃ for 1. 5 h) could better maintain the color of strawberry and reduce the loss of anthocyanin, and the hardness was moderate. According to the analysis of volatile flavor compounds by electronic nose and GC-MS, the volatile substances in strawberry were better preserved by vacuum freezing combined with hot air drying at 80 ℃ for 1. 5 h. In addition, the results of low field nuclear magnetic resonance showed that the vacuum freezing combined with hot air drying at 80 ℃ for 1. 5 h resulted in weaker moisture fluidity, which was similar to that of the lyophilized samples, and the structure of strawberry was well preserved. Consequently, vacuum freezing combined with hot air drying at 80 ℃ for 1. 5 h had better advantages in maintaining the color, nutrition quality and volatile components of strawberry.关键词
草莓/真空冷冻干燥/热风干燥/联合干燥Key words
strawberry/vacuum freeze drying/hot air drying/combined drying引用本文复制引用
张莉会,刘杜娟,廖李,汪超,安可婧,乔宇..真空冷冻-热风联合干燥对草莓品质的影响[J].现代食品科技,2018,34(4):188-197,10.基金项目
国家重点研发计划(2017YFD0400900、2017YFD0400904) （2017YFD0400900、2017YFD0400904）
农业部公益性行业(农业)科研专项-浆果贮藏与产地加工技术集成与示范(201303073) （农业）
