浸渍冷冻对皇冠梨质地的影响
Effect of Immersion Freezing on Texture of Huangguan Pear
张晓敏 1年蕊 1王娅 1熊雪凤 1尤开艳 1朱丹实 1赵国苍 2李伟 2曹雪慧1
作者信息
- 1. 渤海大学食品科学与工程学院,辽宁锦州 121013
- 2. 云南会泽县道成开发投资集团有限公司,云南曲靖 654200
- 折叠
摘要
为探究浸渍冷冻对水果质地的影响,以皇冠梨为试材,采用不同浸渍冻结温度(-20、-40 ℃)及浸渍液(单一 30％氯化钙浸渍液、30％氯化钙+4％海藻糖+0.05％聚赖氨酸复合浸渍液)进行冷冻处理,通过硬度、果胶含量和组织细胞微观结构等,分析浸渍冷冻对梨质地特性的影响.结果表明:海藻糖和聚赖氨酸复合浸渍液在-40 ℃冻结组,能够更好地控制果胶损失及原果胶分解(P＜0.05),-40 ℃复合浸渍液处理组比-20 ℃单一浸渍液组水溶性果胶含量降低了 31.85％,保持梨的硬度,并减少浸渍液中溶质的渗透量.傅里叶红外光谱及原子力显微结果表明,浸渍冻结处理对梨果实水溶性果胶变化有一定的影响.经过复合浸渍液在-40 ℃冻结后,梨细胞纹理清晰,排列较为规律,更接近鲜果细胞结构.可见,降低冻结温度并使用冷冻保护液可以更好地保持冷冻食品质地,降低冷冻对食品组织细胞的损伤,并抑制浸渍液溶质的大量迁移,从而提高了冷冻水果的品质.
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引用本文复制引用
基金项目
辽宁省自然科学基金(2022-MS-374)
云南省科技人才与平台计划(202205AF150060)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据