学术
冻结温度对猕猴桃果丁细胞结构和质构特性的影响
樊振江[1] 高愿军[1] 常广双[2] 纵伟[2]
[1]漯河市食品工业学校,河南漯河462000 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002
摘 要:
为研究不同冻结温度对猕猴桃果丁细胞结构和质构特性的影响，将猕猴桃果丁分别在温度-20，-25，-30℃速冻温度下冻结，研究速冻前后猕猴桃果丁细胞结构、穿刺力、Vc和汁液流失率的变化。结果表明，不同冻结温度下，产品具有不同的质构特性。温度-30℃的速冻对产品细胞结构的破坏较小，解冻后产品不仅硬度损失少，而且汁液的流欠少，但不同温度下冻结猕猴桃果丁的VC变化不明显。冈此，温度-30℃可作为猕猴桃果丁速冻的合适温度。[著者文摘]
文章出处:
《农产品加工．学刊》-2008年2期 -52-54页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2008）02-0052-03
相关文章:
Effects of Different Freezing Temperatures on the Cells Structures and Texture of Kiwi Fruit Dices
Fan Zhengjiang, Gao Yuanjun, Chang Guangshuang, Zong Wei （1. Luohe Food Industry School, Luohe, He＇nan 462000, China; 2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, He＇nan 450002, China）
Abstract:
To study the effects of different freezing temperatures on the cells structures and texture of kiwi fruit diees. The kiwi fruit dices were froze at -20, -25, -30℃, respectively, to study the effect of different freezing temperatures on vary of cells, change of texture and the change of VC and liquid loss. The Results shows that process by different freezing temperatures produces different quality. Freezing kiwi fruit dices with better quality in -30℃. Freezing in -30℃ has less influence on cell structures, firmness and liquid with other temperature. But all the samples has similar retention ratio in VC. So -30℃ is a suitable temperature for freezing.[著者文摘]
Key words:
kiwi fruit; freezing; temperature; cells structure; texture
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