| 苏 源1，王维民1，谌素华1，刘俊围1，廖森泰2.不同冻藏温度对香蕉品质的影响[J].广东农业科学,2017,44(7):117-124 |
|
查看全文
HTML
不同冻藏温度对香蕉品质的影响 |
| Influence of different frozen storage temperatureson banana quality |
| |
| DOI：10.16768/j.issn.1004-874X.2017.07.019 |
| 中文关键词: 香蕉 冻结 不同温度 品质变化 |
| 英文关键词: banana freezing different temperatures quality change |
| 基金项目:广东省科技计划项目(2012B2130106050)；广东海洋大学“创新强校工程”项目（GDOU2013041103） |
|
| 摘要点击次数: 1596 |
| 全文下载次数: 0 |
| 中文摘要: |
| 探讨了香蕉分别经复合护色剂和热烫预处理后，在-15、-25、-35、-45、-55、-70℃条件下的
冻结品质指标变化。结果表明，随着冻结温度下降，香蕉的还原糖含量、可溶性固形物含量基本保持不变，
其色差L 值略微上升，香蕉的理化指标pH 值、干耗、汁液流失率、电导率逐渐下降。-45℃与-55、-70℃
相比冻结香蕉品质相差不多，考虑成本因素，选用-45℃较宜。随着贮藏时间增加，冻结香蕉的品质逐渐降
低，在-28℃贮藏时，品质最好。故选择-45℃冻结、-28℃贮藏作为香蕉速冻工艺参数，在此工艺条件速冻
香蕉，可至少贮藏6 d。 |
| 英文摘要: |
| In this paper，the freezing rule of banana after the pretreatment of compound color fixative and
blanching were studied respectively in freezing temperature，-15，-25，-35，-45，-55 and -70℃. With the
freezing temperature decreasing，the sugar content and soluble solid content of banana stayed unchanged，the
color L value raised basically. The pH，weight loss，juice leakage and electrical conductivity of banana declined
gradually. Generally，the quality of freezing bananas was close at -45℃，-55℃ and -70℃ freezing. Considering
the costs，it was better to choose -45℃ freezing. With the storage time increasing，the quality of frozen bananas
decreased gradually，and the quality was great at -28℃ storage. Thus -45℃ freezing and -28℃ storage was
selected as banana freezing process parameters. Frozen bananas can be stored for at least 60 days under these
conditions. |
|
查看/发表评论 下载PDF阅读器 |
