张馨月,曹雪慧,励建荣,俞张富,沈荣虎,马文婷

• 1:渤海大学食品科学与工程学院
• 2:杭州萧山农业发展有限公司

摘要(Abstract)：

对比鼓风预脱水、微波预脱水、乙醇预脱水3种不同预处理方式对冷冻干燥胡萝卜片的出品率、复水比、色泽、质构、显微结构的影响。结果表明，鼓风预脱水和微波预脱水与直接冷冻干燥的出品率无显著差异；冻干胡萝卜片的复水比差异较大，其中，乙醇预脱水冷冻干燥复水效果最佳，复水后最接近于新鲜样品；鼓风预脱水处理组的ΔE最大；乙醇预脱水冷冻干燥的硬度和脆性优于其他处理组；显微结构显示直接冷冻干燥的样品细胞结构完整、边界清晰，鼓风预脱水和微波预脱水处理组细胞坍塌且致密，细胞结构遭到破坏，乙醇预脱水处理组的细胞有部分溶解、缺失，细胞结构不完整。乙醇预脱水冷冻干燥能够提高胡萝卜片的复水比、硬度和脆性，色泽接近新鲜胡萝卜的颜色。

关键词(KeyWords)： 预脱水;冷冻干燥;胡萝卜;品质

Abstract:

Keywords:

基金项目(Foundation): 辽宁省教育厅基础研究项目(LJ2020007)

作者(Author): 张馨月,曹雪慧,励建荣,俞张富,沈荣虎,马文婷

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