不同的三醇和酸盐浸方法对土豆片的冷解损伤的影响
Wenfang Xuan1, Yiyang Qi2, Xueqian Wan2
1College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, China.
Foods (Basel, Switzerland)
|July 12, 2025
概括
酸盐真空浸可通过减少细胞损伤和营养损失,显著改善冷土豆的质量. 这种方法增强了质地,并保持了细胞完整性,因此非常适合快速结的土豆片.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物生理学 植物生理学
- 冰冷保护剂 冰冷保护剂
背景情况:
- 新鲜切割的马片在冷和解过程中容易变棕和损伤组织.
- 了解冷保护剂对于保持冷土豆产品质量至关重要.
研究的目的:
- 为了研究三糖和比醇对冷解的土豆片的防作用.
- 为了比较大气压浸与真空浸方法.
- 分析对细胞结构和纹理的影响.
主要方法:
- 用大气和真空压力用三醇和醇浸土豆片.
- 分析总糖含量,果汁损失率和相对电导率.
- 质地分析 (穿孔硬度,TPA硬度).
- 显微镜 (细胞活动,传输电子显微镜).
主要成果:
- 特雷和比醇都改善了冷解的土豆质量.
- 与大气压相比,真空浸产生了较高的总糖含量.
- 酸盐浸,特别是在真空下,显著减少细胞损伤,果汁损失和电导率.
- 比醇比三醇更有效地增强了纹理特性 (硬度).
结论:
- 酸盐真空浸是快速冷土豆片的高效预处理方法.
- 这种方法可以保持细胞的完整性,并最大限度地减少冰晶的损伤.
- 为改善冷土豆产品的质量提供了基础.
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