抗坏血酸盐浸渍冷冻对东北冻梨食用品质的影响

Effect of ascorbate immersion freezing on the edible quality of frozen pear in northeast China

中文关键词:  冻梨  抗坏血酸盐  浸渍冷冻  食用品质

英文关键词:frozen pear  ascorbate  immersion freezing  edible quality

中文摘要:

      目的 探究抗坏血酸盐浸渍冷冻处理对冻梨果实食用和营养品质的影响。方法 以南果梨为试验材料, 分别采用0.5、1.0、3.0 g/L异抗坏血酸钠和0.5、1.0、3.0 g/L抗坏血酸钙溶液进行浸渍冷冻, 对制得冻梨果实的色泽、褐变程度、可溶性固形物含量、可滴定酸含量、感官评价、石细胞含量、抗坏血酸含量和总酚含量进行分析。结果 与空白组相比, 异抗坏血酸钠与抗坏血酸钙溶液浸渍冷冻均可有效改善冻梨果实的色泽, 抑制其褐变程度, 维持其可溶性固形物含量, 提高可滴定酸、抗坏血酸和总酚含量, 并降低其石细胞含量, 维持其较高的感官品质。结论 抗坏血酸钙质量浓度为3.0 g/L时所得冻梨品质最优, 为传统东北冻梨加工方式提供了技术支撑。

英文摘要:

      Objective To explore the effect of ascorbate immersion freezing on the edible and nutritional quality of frozen pear fruit. Methods ‘Nanguo’ pears were treated with sodium erythorbate (0.5, 1.0, 3.0 g/L) and calcium ascorbate (0.5, 1.0, 3.0 g/L) solutions, respectively, using the immersion freezing method. The edible and nutrition quality of the obtained frozen pears was evaluated by color, browning degree, soluble solid and titratable acid content, sensory evaluation, stone cell content, ascorbic acid and total phenol content. Results Compared with control group, the immersion freezing process with sodium erythorbate and calcium ascorbate solutions could effectively improve fruit color, decrease their browning degree, maintain soluble solids content, and promote the contents of titratable acid, ascorbic acid and total phenol significantly. The stone cell content of fruit in experimental group was also significantly decreased. Notably, frozen pear fruit with ascorbate immersion maintained a relatively high sensory quality. Conclusion When the mass concentration of calcium ascorbate is 3.0 g/L, the quality of frozen pears obtained is the best, which provides technical support for the traditional processing method of northeast frozen pears.