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投稿时间：2022-05-05
投稿时间：2022-05-05
中文摘要: 为研究氯化钙处理对冻干草莓品质的影响，采用不同浓度的氯化钙冰衣溶液对冻干前的草莓进行处理，并测定草莓的冻干曲线、微观结构、形变率、复水比等品质指标。结果表明，适宜浓度的氯化钙处理可以维持冻干草莓的内部组织状态，1.0%、1.5%氯化钙处理的冻干草莓形变率分别较对照组低14.9%、17.9%，复水比为对照组的1.34倍和1.36倍，产出率比对照组高5.6%、20.2%，其中经过1.5%氯化钙处理的草莓加工品质最好。
Abstract:The effect of calcium chloride treatment on the quality of freeze-dried strawberry was studied.The strawberry was treated with the solutions containing different concentrations of calcium chloride for ice coating.The freeze-drying curve was established and the microstructure，deformation rate，rehydration ratio and other quality indicators of the freeze-dried strawberry were measured.The experimental results showed that the internal structure of freeze-dried strawberry could be maintained by treatment with an appropriate concentration of calcium chloride.The treatment with 1.0% and 1.5% calcium chloride decreased the deformation rate of the strawberry by 14.9% and 17.9%，increased the rehydration ratio to 1.34 and 1.36 times，and increased the yield by 5.6% and 20.2%，respectively，compared with that of the control.The strawberry treated with 1.5% calcium chloride had the best processing quality.
文章编号：202220006 中图分类号： 文献标志码：
基金项目:天津市林果现代农业产业技术体系创新团队项目（ITTHRS2021000）；天津市科技计划项目（20YFZCSN00980）
| 作者 | 单位 |
| 胡云峰1，吕婉莹1，陈君然1*，路敏2，段亚宗3 | 1.天津科技大学食品科学与工程学院，天津 300457；2.天津赛誉食品有限公司，天津 300308；3.天津市野森果树种植专业合作社，天津 301900 |
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