[1]刘春菊,王海鸥,牛丽影,等.不同种类糖对冷冻黄桃丁冻结曲线和热特性的影响[J].江苏农业学报,2017,(05):1136-1142.[doi:doi:10.3969/j.issn.1000-4440.2017.05.027]
　LIU Chun-ju,WANG Hai-ou,NIU Li-ying,et al.Effects of different kinds of sugar on the freezing curve and thermal characteristics of frozen yellow peach[J].,2017,(05):1136-1142.[doi:doi:10.3969/j.issn.1000-4440.2017.05.027]
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不同种类糖对冷冻黄桃丁冻结曲线和热特性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年05期
页码:
1136-1142
栏目:
加工贮藏·质量安全
出版日期:
2017-10-30

文章信息/Info

Title:
Effects of different kinds of sugar on the freezing curve and thermal characteristics of frozen yellow peach
作者:
刘春菊1; 2; 王海鸥3; 牛丽影1; 2; 张钟元1; 2; 江宁1; 2; 李大婧1; 2; 崔莉1; 2; 刘春泉1; 2
（1．江苏省农业科学院农产品加工研究所,江苏南京210014；2．国家蔬菜加工技术研发专业分中心,江苏南京210014；3.南京晓庄学院食品科学学院,江苏南京211171）
Author(s):
LIU Chun-ju1; 2; WANG Hai-ou3; NIU Li-ying1; 2; ZHANG Zhong-yuan1; 2; JIANG Ning1; 2; LI Da-jing1; 2; CUI Li1; 2; LIU Chun-quan1; 2
(1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014，China;2．National Vegetable Processing Technology R&D Sub-centers, Nanjing 210014，China;3.College of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China)
关键词:
黄桃; 糖类; 冻结曲线; 热特性
Keywords:
yellow peach; carbohydrate; freezing curve; thermal characteristics
分类号:
S662.1
DOI:
doi:10.3969/j.issn.1000-4440.2017.05.027
文献标志码:
A
摘要:
为了研究不同浓度的单糖、二糖和多糖对黄桃丁冻结曲线及热力学特性的影响，采用差示扫描量热法，分析黄桃丁冻结特性、部分玻璃化转变温度（Tg′）、冻结相变及熔融相变热特性的变化。研究发现，添加糖对黄桃丁冻结特性和热力学特性影响较大，随着糖添加量的增加，黄桃丁冰晶成核温度下降，成核时间和最大冰晶区通过时间逐渐延长，而黄桃丁的Tg′逐渐增加，麦芽糊精处理对黄桃丁的Tg′的增加幅度最大，葡萄糖处理的黄桃丁的Tg′增加幅度最小，但黄桃丁的Tg′并未随着糖浓度增加而呈倍数的增加；随着糖浓度的提高，黄桃丁冻结相变温度和熔融相变温度均逐渐向低温方向移动，冻结相变焓值和熔融相变焓值逐渐降低，熔融峰变小。本试验结果为冷冻黄桃丁预处理糖种类选择及加工品质控制提供技术和理论指导。
Abstract:
In order to investigate the effects of different kinds of sugars on the freezing curve and thermal characteristics of yellow peach, the yellow peach was treated respectively with monosaccharides, disaccharides and polysaccharides, then was tested by differential scanning calorimetry to analyze the freezing characteristics, the partial glass transition temperature (Tg′), the thermal characteristics on freezing phase transition and melting phase transition. The results showed that the addition of sugar had a significant effect on the freeze characteristics and thermal properties of the yellow peach. With the increase of the sugar content, the nucleation temperature decreased gradually, and the nucleation time and the maximum ice crystal zone time gradually extended, and the Tg′ increased gradually. The yellow peach impregnated by maltodextrin and glucose caused the largest increase in Tg′ and the smallest increase, respectively. However, the Tg′ of yellow peach didn’s show multiple increase with the increase of sugar concentration. With the increase of sugar concentration, the temperature of the freezing phase transition and melting phase transition of yellow peach were gradually shifted downward, and the freezing phase transition enthalpy and the melting phase transition enthalpy gradually decreased, and the melting peak became smaller. The results of this experiment can provide technical and theoretical guidance for the quality control of processing on frozen yellow peach.

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备注/Memo

备注/Memo:
收稿日期：2017-04-19 基金项目：公益性行业（农业）科研专项（201503142）;江苏省现代农业研究开发示范类项目（BE2016363） 作者简介：刘春菊（1979-），女，辽宁鞍山人，硕士，副研究员，主要从事果蔬加工与质量控制研究。（Tel）025-84391570；（E-mail）cjliu0306@163.com 通讯作者：李大婧，（Tel）025-84391255；（E-mail）lidajing@163.com
更新日期/Last Update: 2017-11-03