[1]王海鸥,王前菊,姜英,等.葡萄糖-柠檬酸溶液浸渍处理对冻干苹果片品质的影响[J].江苏农业学报,2020,(02):477-486.[doi:doi:10.3969/j.issn.1000-4440.2020.02.031]
　WANG Hai-ou,WANG Qian-ju,JIANG Ying,et al.Effects of immersion treatment with glucose and citric acid solutions on the quality of freeze-dried apple slices[J].,2020,(02):477-486.[doi:doi:10.3969/j.issn.1000-4440.2020.02.031]
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葡萄糖-柠檬酸溶液浸渍处理对冻干苹果片品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年02期
页码:
477-486
栏目:
加工贮藏·质量安全
出版日期:
2020-04-30

文章信息/Info

Title:
Effects of immersion treatment with glucose and citric acid solutions on the quality of freeze-dried apple slices
作者:
王海鸥1; 王前菊1; 2; 姜英3; 闫秋菊3; 华春1; 4; 周峰1; 4
（1.南京晓庄学院食品科学学院，江苏南京211171；2.沈阳农业大学食品学院，辽宁沈阳110161；3.南京师范大学生命科学学院，江苏南京210046；4.江苏省高校“特殊生物质废弃物资源化利用”重点建设实验室，江苏南京211171）
Author(s):
WANG Hai-ou1; WANG Qian-ju1; 2; JIANG Ying3; YAN Qiu-ju3; HUA Chun1; 4; ZHOU Feng1; 4
(1.School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China;2.School of Food Science, Shenyang Agricultural University, Shenyang 110161, China;3.College of Life Sciences, Nanjing Normal University, Nanjing 210046, China;4.Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, Nanjing 211171, China)
关键词:
苹果片; 葡萄糖; 柠檬酸; 浸渍; 真空冷冻干燥; 品质
Keywords:
apple slices; glucose; citric acid; immersion; vacuum freeze-drying; quality
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2020.02.031
文献标志码:
A
摘要:
为了研究葡萄糖和柠檬酸溶液浸渍处理对冻干苹果片品质的影响，通过单因素试验测定并分析不同质量分数葡萄糖、柠檬酸溶液浸渍处理后冻干苹果片的主要品质指标，再用响应面分析法优化浸渍处理的葡萄糖-柠檬酸溶液最佳质量分数组合。单因素试验结果表明，高质量分数（25%）葡萄糖溶液浸渍处理可使冻干苹果片获得较高的色差值、产出率、形变率和硬度；高质量分数（4%）柠檬酸溶液浸渍处理可使冻干苹果片获得相对较高的色差值、复水比、形变率及相对较低的产出率、硬度。通过中心组合响应面试验，利用加权系数法将色差值、形变率、产出率和硬度等4个指标转化成综合指标。结果表明，葡萄糖质量分数越高、柠檬酸质量分数越低，所得冻干苹果片的综合指标越高。响应面优化的最佳浸渍溶液质量分数组合为25%葡萄糖+1%柠檬酸，在该组合溶液浸渍处理下的冻干苹果片色差值为9.67，形变率为14.82%，产出率为17.26%，硬度为4.43 N，获得的综合指标回归模型的决定系数（R2）=0.95，具有较好的品质预测能力。
Abstract:
In order to study the effects of immersion treatment with glucose and citric acid solutions on the quality of freeze-dried apple slices, the main quality indicators of freeze-dried apple slices were analyzed by single factor test. The combination of glucose and citric acid in immersion treatment was optimized by response surface methodology. The results of single factor test showed that immersion treatment with high mass fraction(25%) of glucose solution could contribute to higher chromatic aberration, yield rate, deformation rate and hardness of freeze-dried apple slices. The freeze-dried apple slices obtained relatively higher chromatic aberration, rehydration ratio and deformation rate, showed relatively lower yield rate and hardness after immersion treatment with high mass fraction(4%) of citric acid solution. In the experiment of central composite design combined with response surface methodology, the comprehensive index was calculated by the four indicators such as chromatic aberration, deformation rate, yield rate and hardness through using the weighted coefficient method. The results indicated that the higher mass fraction of glucose and the lower mass fraction of citric acid resulted in the higher comprehensive index of freeze-dried apple slices. The optimal combination by response surface method was 25% glucose and 1% citric acid. Under this condition, the chromatic aberration, deformation rate, yield rate and hardness of the freeze-dried apple slices were 9.67, 14.82%, 17.26%, 4.43 N, respectively. The determination coefficient (R2) for the regression model of the comprehensive index was 0.95, which showed good ability in quality prediction.

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备注/Memo

备注/Memo:
收稿日期：2019-09-20基金项目：国家自然科学基金项目（31872901、31301592）；江苏省高校重点建设实验室项目[苏教科(2016)8]作者简介：王海鸥（1978-），男，安徽桐城人，博士，教授，主要从事食品冷冻与干燥技术研究。(E-mail)who1978@163.com通讯作者：周峰，(E-mail)zfibcas@163.com
更新日期/Last Update: 2020-05-18