真空预冷澳芒及其对贮藏品质的影响
|
摘要
为提高澳芒的真空预冷及保鲜效果,以失重率为评价指标,在单因素的基础上,通过正交实验,优化真空预冷澳芒工艺;从感官评分、失重率、还原糖、蛋白质、V_C、损耗率、贮藏期变化七个方面,探讨真空预冷后,冷库贮藏(T=6℃,RH=65%)期间,澳芒的品质变化规律。结果表明:真空预冷澳芒的最佳工艺条件为预冷终温6℃,补水量5%(m/m),装料密度40 kg/m~3。真空预冷对澳芒后续贮藏过程中品质保持具有积极的作用,能够有效抑制澳芒贮藏过程中感官品质的下降,减缓还原糖、蛋白质、V_C含量的降低,抑制澳芒失重率、损耗率的增加,延长贮藏期。真空预冷后,结合冷库贮藏,可延长澳芒的贮藏期至30 d以上(相较25℃贮藏)。因此,真空预冷可作为澳芒保鲜一个较好的前处理方法。
The aim was to apply vacuum pre-cooling treatment and storage quality of Austalia Mango,used the weight loss rate as evaluation index,on the basis of single factors experiments,the processing technique of vacuum pre-cooling mango was optimized by orthogonal test.The change regularity of the quality of Australia mango during the cold storage( T = 6 ℃,RH =65%) was investigated via seven aspects including organoleptic evaluation,and changes of reducing sugar,protein,vitamin C,weight loss,attrition rate and storage period.The results indicated that optimal technological conditions of vacuum pre-cooling processing of mango were as fellows,end-temperature of pre-cooling was set at 6 ℃,water supply was 5%( m/m),and loading density was 40 kg /m~3,respectively. Vacuum pre-cooling treatment exerted a positive influence on the preservation quality of Australia mango during storage,the decline of sensory quality mango during the storage was suppressed effectively,meanwhile,the reduction of reducing sugar,protein and vitamin C was slowed down,also the increase of weight loss and attrition rate was inhibited.After the processing of vacuum pre-cooling,the storage period of mango was extended to more than30 days( compared to 25 ℃ storage condition) under cold storage. Accordingly,vacuum pre-cooling could be used as a preferable pre-treatment method for freshness retention of mango.
The aim was to apply vacuum pre-cooling treatment and storage quality of Austalia Mango,used the weight loss rate as evaluation index,on the basis of single factors experiments,the processing technique of vacuum pre-cooling mango was optimized by orthogonal test.The change regularity of the quality of Australia mango during the cold storage( T = 6 ℃,RH =65%) was investigated via seven aspects including organoleptic evaluation,and changes of reducing sugar,protein,vitamin C,weight loss,attrition rate and storage period.The results indicated that optimal technological conditions of vacuum pre-cooling processing of mango were as fellows,end-temperature of pre-cooling was set at 6 ℃,water supply was 5%( m/m),and loading density was 40 kg /m~3,respectively. Vacuum pre-cooling treatment exerted a positive influence on the preservation quality of Australia mango during storage,the decline of sensory quality mango during the storage was suppressed effectively,meanwhile,the reduction of reducing sugar,protein and vitamin C was slowed down,also the increase of weight loss and attrition rate was inhibited.After the processing of vacuum pre-cooling,the storage period of mango was extended to more than30 days( compared to 25 ℃ storage condition) under cold storage. Accordingly,vacuum pre-cooling could be used as a preferable pre-treatment method for freshness retention of mango.
引文
[1]Itoh T,Kita N,Kurokawa Y,et al.Suppressive effect of a hot water extract of adzuki beans(Vigna angularis)on hyperglycemia after sucrose loading in mice and diabetic rats[J].Bioscience,Biotechnology and Biochemistry,2004,68(12):2421-2426.
[2]李健,姜微波.预冷技术在果蔬采后保鲜中的应用研究[J].北京工商大学学报:自然科学版,2012,30(3):65-68.
[3]Hori Y,Sato S,Hatai A.Antibacterial activity of plantextracts from azuki beans(Vigna angularis)in vitro[J].Phytotherapy Research,2006,20(2):162-164.
[4]王璐,李保国,董庆利,等.不同真空预冷处理条件对鸡毛菜品质的影响[J].制冷学报,2011,32(2):35-57.
[5]Sato S,Hori Y,Yamate J,et al.Protective effect of dietary azuki bean(Vigna angularis)seed coats against renal interstitial fibrosis of rats induced by cisplatin[J].Nutrition,2005,21(4):504-511.
[6]王强,董德发,张从菊.差压通风预冷技术在农产品物流中的应用[J].当代农机,2007,1(12):55-56.
[7]金昕祥,张海川,成剑,等.真空冷却技术的应用与研究进展[J].农业工程学报,2008,24(1):234-238.
[8]陈颖,刘宝林,宋晓燕.荷兰豆真空预冷及其对贮藏品质的影响[J].食品科学,2013,34(6):276-279.
[9]陶菲,郜海燕,葛林梅.真空预冷减缓双孢菇细胞壁物质的降解[J].农业工程学报,2013,29(16):264-268.
[10]林永艳,谢晶,朱军伟,等.真空预冷对青菜贮藏品质的影响[J].食品工业科技,2012,33(21):314-317.
[11]刘芬.青花菜真空预冷工艺及保鲜效果的研究[D].杭州:浙江大学,2011.
[12]陈羽白,林海英,赵华海,等.菜心真空预冷效果的实验研究[J].农业工程学报,2003,19(5):161-165.
[13]闫静文,王雪芹,刘宝林,等.真空预冷及贮藏方式对生菜品质的影响[J].食品工业科技,2011,32(1):261-263.
[14]黄晓钰,刘邻渭.食品化学综合实验[M].北京:中国农业大学出版社,2002:174-176.
[15]韩志,谢晶,潘迎捷,等.在不同真空度下的卷心菜真空冷却实验对比研究[J].真空科学与技术学报,2007,27(2):142-145.
[16]胡小荣,陶梅,卢新雄,等.不同含水量大葱种子贮藏过程中的糖代谢研究[J].植物遗传资源学报,2006,7(1):85-88.
[17]孔凡春,沈群,刘月,等.臭氧处理对果蔬中L-抗坏血酸和还原糖的影响[J].食品科技,2003,28(10):88-90.
[18]刘敏,谢晶.真空预冷和贮藏温度对菠菜品质的影响[J].江苏农业学报,2010,26(5):1060-1063.
[2]李健,姜微波.预冷技术在果蔬采后保鲜中的应用研究[J].北京工商大学学报:自然科学版,2012,30(3):65-68.
[3]Hori Y,Sato S,Hatai A.Antibacterial activity of plantextracts from azuki beans(Vigna angularis)in vitro[J].Phytotherapy Research,2006,20(2):162-164.
[4]王璐,李保国,董庆利,等.不同真空预冷处理条件对鸡毛菜品质的影响[J].制冷学报,2011,32(2):35-57.
[5]Sato S,Hori Y,Yamate J,et al.Protective effect of dietary azuki bean(Vigna angularis)seed coats against renal interstitial fibrosis of rats induced by cisplatin[J].Nutrition,2005,21(4):504-511.
[6]王强,董德发,张从菊.差压通风预冷技术在农产品物流中的应用[J].当代农机,2007,1(12):55-56.
[7]金昕祥,张海川,成剑,等.真空冷却技术的应用与研究进展[J].农业工程学报,2008,24(1):234-238.
[8]陈颖,刘宝林,宋晓燕.荷兰豆真空预冷及其对贮藏品质的影响[J].食品科学,2013,34(6):276-279.
[9]陶菲,郜海燕,葛林梅.真空预冷减缓双孢菇细胞壁物质的降解[J].农业工程学报,2013,29(16):264-268.
[10]林永艳,谢晶,朱军伟,等.真空预冷对青菜贮藏品质的影响[J].食品工业科技,2012,33(21):314-317.
[11]刘芬.青花菜真空预冷工艺及保鲜效果的研究[D].杭州:浙江大学,2011.
[12]陈羽白,林海英,赵华海,等.菜心真空预冷效果的实验研究[J].农业工程学报,2003,19(5):161-165.
[13]闫静文,王雪芹,刘宝林,等.真空预冷及贮藏方式对生菜品质的影响[J].食品工业科技,2011,32(1):261-263.
[14]黄晓钰,刘邻渭.食品化学综合实验[M].北京:中国农业大学出版社,2002:174-176.
[15]韩志,谢晶,潘迎捷,等.在不同真空度下的卷心菜真空冷却实验对比研究[J].真空科学与技术学报,2007,27(2):142-145.
[16]胡小荣,陶梅,卢新雄,等.不同含水量大葱种子贮藏过程中的糖代谢研究[J].植物遗传资源学报,2006,7(1):85-88.
[17]孔凡春,沈群,刘月,等.臭氧处理对果蔬中L-抗坏血酸和还原糖的影响[J].食品科技,2003,28(10):88-90.
[18]刘敏,谢晶.真空预冷和贮藏温度对菠菜品质的影响[J].江苏农业学报,2010,26(5):1060-1063.