摘要
速冻是一种优良的水果保藏方法,对速冻温州蜜柑橘瓣而言,其适宜的解冻方法仍在探索中。本文对比研究了冰箱缓慢解冻、自然解冻、流水解冻、温水解冻和微波解冻法对速冻温州蜜柑橘瓣品质的影响。结果表明:微波解冻时间较短,汁液流失率为3.89%,VC损失率为12.39%,可滴定酸含量增加了9.52%,对还原糖、可溶性固形物、香气、弹性影响较小,对色泽、硬度、内聚性、胶着性、咀嚼性有显著影响,但只有对a*值的影响要显著大于其他几种解冻方法(p<0.05)。该研究结果表明,微波解冻是一种适合速冻温州蜜柑橘瓣解冻的有效方法。
Quick-freezing was an excellent preservation method for fruits,and different thawing methods have notable effect on their quality. The effect of thawing methods using refrigerator,room temperature air,flowing water under room temperature,warm water,and microwave oven respectively on quality of quick-freezing Satsuma mandarin segments were compared in this study. The results indicated that microwave oven thawed the segments quickly,loss ratio of juice,Vc were 3.89%, 12.39% ,respectively,increase ratio of titratable acid was 9.52% ,and got reducing sugar,soluble solids,aroma,resilience well maintained,while the negative effect on color, hardness,cohesion,gumminess,and chewiness were slighter（p〈0.05） than other methods except on a＊ value. It was concluded that the thawing method using microwave oven was a suitable one for quick-freezing Satsuma mandarin segments.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期123-126,130,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划-"甜橙饮料基质加工关键技术研究及产业化示范(2012BAD31B10)"
"2013重庆市两江学者计划柑橘加工岗位"
关键词
温州蜜柑
速冻
解冻
品质
Satsuma mandarin
quick-freezing
thawing
quality
