解冻方式对微波干燥甜菜理化性质的影响

目的:探索甜菜在冻融预处理中的最佳解冻方式.方法:经冷冻的甜菜采用不同方式(室温解冻、流水解冻、冷藏解冻、微波解冻和超声波解冻)进行解冻,再进行微波干燥,比较解冻方式对微波干燥甜菜干燥时间、复水比、色泽、甜菜素含量、总酚含量和总黄酮含量的影响.结果:冷藏解冻用时最长,但解冻损失率最小且微波干燥甜菜的复水比高达4.82;而流水解冻能更好地保持微波干燥甜菜的色泽,解冻方式对微波干燥时间影响不显著.超声波解冻后的甜菜经微波干燥后其甜菜红素含量最高,而微波解冻的甜菜黄素含量最高.与其他解冻方式相比,流水解冻的甜菜经微波干燥后具有较高的总酚含量和总黄酮含量,分别为8.15 mg GAE/g和16.50...

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Published in食品与机械 Vol. 39; no. 11; pp. 166 - 172
Main Authors 刘艳, 唐小闲, 高丹, 段振华, 任爱清
Format Journal Article
LanguageChinese
Published 广西康养食品科学技术重点实验室,广西贺州 542899 01.11.2023
贺州学院食品科学与工程技术研究院,广西贺州 542899%贺州学院食品与生物工程学院,广西贺州 542899
贺州学院食品与生物工程学院,广西贺州 542899
贺州学院食品科学与工程技术研究院,广西贺州 542899%广西康养食品科学技术重点实验室,广西贺州 542899
Subjects
解冻方式
复水比
解冻损失率
thawing methods
甜菜素
betalains
thawing loss rate
rehydration ratio
甜菜
beetroot
Online AccessGet full text
ISSN1003-5788
DOI10.13652/j.spjx.1003.5788.2023.80259

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Abstract 目的:探索甜菜在冻融预处理中的最佳解冻方式.方法:经冷冻的甜菜采用不同方式(室温解冻、流水解冻、冷藏解冻、微波解冻和超声波解冻)进行解冻,再进行微波干燥,比较解冻方式对微波干燥甜菜干燥时间、复水比、色泽、甜菜素含量、总酚含量和总黄酮含量的影响.结果:冷藏解冻用时最长,但解冻损失率最小且微波干燥甜菜的复水比高达4.82;而流水解冻能更好地保持微波干燥甜菜的色泽,解冻方式对微波干燥时间影响不显著.超声波解冻后的甜菜经微波干燥后其甜菜红素含量最高,而微波解冻的甜菜黄素含量最高.与其他解冻方式相比,流水解冻的甜菜经微波干燥后具有较高的总酚含量和总黄酮含量,分别为8.15 mg GAE/g和16.50 mg RE/g.结论:流水解冻是甜菜冻融预处理中较适宜的解冻方式,能较好地保持微波干燥甜菜的理化性质.
AbstractList 目的:探索甜菜在冻融预处理中的最佳解冻方式.方法:经冷冻的甜菜采用不同方式(室温解冻、流水解冻、冷藏解冻、微波解冻和超声波解冻)进行解冻,再进行微波干燥,比较解冻方式对微波干燥甜菜干燥时间、复水比、色泽、甜菜素含量、总酚含量和总黄酮含量的影响.结果:冷藏解冻用时最长,但解冻损失率最小且微波干燥甜菜的复水比高达4.82;而流水解冻能更好地保持微波干燥甜菜的色泽,解冻方式对微波干燥时间影响不显著.超声波解冻后的甜菜经微波干燥后其甜菜红素含量最高,而微波解冻的甜菜黄素含量最高.与其他解冻方式相比,流水解冻的甜菜经微波干燥后具有较高的总酚含量和总黄酮含量,分别为8.15 mg GAE/g和16.50 mg RE/g.结论:流水解冻是甜菜冻融预处理中较适宜的解冻方式,能较好地保持微波干燥甜菜的理化性质.
Abstract_FL Objective:This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment.Methods:The frozen beetroots were thawed using different thawing methods(room temperature thawing,running water thawing,refrigeration thawing,microwave thawing,and ultrasonic thawing),and then the thawed beetroots were subjected to microwave drying.The effects of different thawing methods on the microwave drying time,rehydration ratio,color,betalains content,total phenolic content,and total flavonoids content of microwave-dried beetroots were evaluated.Results:The results showed that refrigeration thawing required the longest thawing time,but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest,which was 4.82.Meanwhile,running water thawing could better maintain the color of microwave-dried beetroots.There was no significant difference in microwave drying time among different thawing methods.It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content,and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content.Compared with other thawing methods,running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots,which was 8.15 mg GAE/g and 16.50 mg RE/g,respectively.Conclusion:Running water thawing was a more suitable method for the thawing of frozen beetroots,which could provide better physicochemical properties of microwave-dried beetroots.
Author 唐小闲
刘艳
任爱清
高丹
段振华
AuthorAffiliation 贺州学院食品与生物工程学院,广西贺州 542899;广西康养食品科学技术重点实验室,广西贺州 542899;贺州学院食品科学与工程技术研究院,广西贺州 542899%广西康养食品科学技术重点实验室,广西贺州 542899;贺州学院食品科学与工程技术研究院,广西贺州 542899%贺州学院食品与生物工程学院,广西贺州 542899;广西康养食品科学技术重点实验室,广西贺州 542899
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Author_FL GAO Dan
DUAN Zhenhua
TANG Xiaoxian
REN Aiqing
LIU Yan
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DocumentTitle_FL Effects of thawing methods on physicochemical properties of microwave-dried beetroots
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Issue 11
Keywords 解冻方式
复水比
解冻损失率
thawing methods
甜菜素
betalains
thawing loss rate
rehydration ratio
甜菜
beetroot
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PublicationTitle 食品与机械
PublicationTitle_FL Food & Machinery
PublicationYear 2023
Publisher 广西康养食品科学技术重点实验室,广西贺州 542899
贺州学院食品科学与工程技术研究院,广西贺州 542899%贺州学院食品与生物工程学院,广西贺州 542899
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Title 解冻方式对微波干燥甜菜理化性质的影响
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