食品工业科技2024，Vol.45Issue(9)：333-340,8.DOI:10.13386/j.issn1002-0306.2023060272
浸渍冷冻对皇冠梨质地的影响
Effect of Immersion Freezing on Texture of Huangguan Pear
摘要
Abstract
In order to explore the effect of immersion freezing on fruit texture,Huangguan pear was used as the test material,and different immersion freezing temperature(-20,-40 ℃)and immersion solution(single 30％calcium chloride impregnation solution,30％calcium chloride+4％trehalose+0.05％polylysine composite impregnation solution).Hardness,the content of pectin and microstructure of tissue cells were determined,and the effect of immersion freezing on the texture characteristics of pear was analyzed.The results showed that the loss of pectin and decomposition of original pectin could be better controlled in the trehalose and polylysine immersion solution group when frozen at-40 ℃(P＜0.05).The water-soluble pectin content in the-40 ℃ composite immersion solution group was reduced by 31.85％compared with that in the-20 ℃ single immersion solution group,which maintained the hardness of pears and reduced the penetration of solute in the impregnation solution.The Fourier infrared spectroscopy and atomic force microscopic results also showed that the immersion freezing treatment affected the water-soluble pectin changes in pear.After freezing with-40 ℃ of compound immersion solution,the pear cells showed clear texture,regular arrangement,which was more similar to that of fresh fruit cells.It can be seen that reducing freezing temperature and using freezing protection liquid can better maintain the texture of frozen food,reduce the damage of freezing to food tissue cells,and inhibit the large migration of impregnating liquid solute,thus improving the quality of frozen fruit.关键词
皇冠梨/浸渍冷冻/质地/微观结构Key words
Huangguan pear/immersion freezing/texture/microstructure分类
轻工纺织引用本文复制引用
张晓敏,年蕊,王娅,熊雪凤,尤开艳,朱丹实,赵国苍,李伟,曹雪慧..浸渍冷冻对皇冠梨质地的影响[J].食品工业科技,2024,45(9):333-340,8.基金项目
辽宁省自然科学基金资助计划项目(2022-MS-374) （2022-MS-374）
云南省科技人才与平台计划(202205AF150060). （202205AF150060）
