DU Juan,LIAO Xin-fu,YANG Jun,et al.Varieties Screening of Cantaloupe Suitable for Making Vacuum Freeze-drying Crisps[J].Northern Horticulture,2014,38(22):129-131.
适宜制作真空冷冻干燥脆片哈密瓜品种筛选
- Title:
- Varieties Screening of Cantaloupe Suitable for Making Vacuum Freeze-drying Crisps
- 文章编号:
- 1001-0009（2014）22-0129-03
- Keywords:
- cantaloupe; vacuum freeze drying; processing; variety screening
- 分类号:
- TS 255.42
- 文献标志码:
- A
- 摘要:
- 以哈密瓜为试材，研究了真空冷冻干燥对不同品种哈密瓜片的影响，比较不同品种哈密瓜真空冷冻干燥方式所得脆片产品的形状、失重率、总糖及维生素C含量，筛选真空冷冻干燥哈密瓜脆片的适宜品种。结果表明：真空冷冻干燥初步研究的主要工艺参数为:冷阱温度为-34.8℃，真空度130 Pa，加热温度为30～50℃。比较不同的哈密瓜品种，结合哈密瓜的加工特性，质地软的果，其脆片产品的颜色、形状等感官性质均不理想。真空冷冻干燥较适于质地硬的哈密瓜脆片的加工。
- Abstract:
- Taking cantaloupe as material,the effect of vacuum freeze-drying on different varieties of cantaloupe slices were studied,slices shape,cantaloupe weight loss rate,total sugar and vitamin C content were compared under vacuum freeze-drying,to select suitable varieties for cantaloupe chips.The results showed that, the main technical parameters of vacuum freeze-drying preliminary study were:cold trap temperature of -34.8℃,vacuum degree 130 Pa,the heating temperature was 30-50℃.Compared with different varieties of cantaloupe,combined processing characteristics of cantaloupe,sensory properties of soft texture of the fruit,the color of the chips products shape were not ideal.More suitable for vacuum freeze-drying was hard texture of cantaloupe processing chips.
参考文献/References:
[1]过利敏,张谦.新疆厚皮甜瓜的冷冻干燥工艺研究与品质分析[J].新疆农业科学,2008,45(4):707-711.
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备注/Memo
第一作者简介：杜娟（1973-），女，硕士，农艺师，研究方向为哈密瓜贮藏与加工。E-mail:jhfdj@126.com.责任作者：廖新福（1960-），男，研究员，研究方向为哈密瓜贮藏与加工。E-mail:lxf3838@163.com.