摘要
影响苹果变温压差膨化干燥产品质量的因素很多。本文选取国光、富士、红香蕉和黄香蕉4个苹果品种,分析苹果膨化前和膨化后产品的理化特性,研究不同品种的苹果对膨化产品品质的影响。结果表明:膨化产品风味最佳的是国光苹果,品质最佳的是黄香蕉苹果。选取国光苹果为代表,研究0、2和5kGy的辐照对膨化产品理化特性的影响,发现辐照可以软化苹果组织,提高苹果预干燥速率,对提高膨化产品脆度有作用,在一定程度上降低了膨化产品硬度。但在2和5kGy的辐照下,苹果膨化产品褐变严重,不利于产品品质的提高。
Many factors affect the quality of explosion puffed apple slices. Apple varieties of Guoguang, Fuji, Hongxiangjiao and Huangxiangjiao were used as materal, the quality of fresh apple and explosion puffed products were analyzed based on the data of their physical and chemical characteristics and flavor. The results showed that Guoguang apple had the optimal flavor and Huangxiangjiao apple had the optimal product quality. So the Guoguang apple was selected as the material for the following study. The quality of explosion puffing drying products prepared from apple irradiated at 0, 2 and 5kGy were studied, and the results showed that irradiation could soften apple tissue, improve the pre-drying rate, increase products crispness, and also reduce the oroducts hardness, but the irradiation of 2 and 5 kGv could turn oroducts brown seriously, which reduced the product quality.
出处
《核农学报》
CAS
CSCD
北大核心
2009年第4期647-651,共5页
Journal of Nuclear Agricultural Sciences
基金
2006年科研院所技术研究开发专项(NCSTE-2006-JKZX-291)
2007年科研院所技术研究开发专项(NCSTE-2007-JKZX-288)
关键词
苹果
变温压差
膨化干燥
品种
辐照
apple
variable temperature and pressure difference
explosion puffing drying
varieties
irradiation
