高压二氧化碳浸渍速冻胡萝卜片工艺及产品品质的研究

doi:10.13386/j.issn1002-0306.2012.16.083

高压二氧化碳浸渍速冻胡萝卜片工艺及产品品质的研究

Study on high pressure carbonic maceration (HPCM) freezing process and quality of carrot slices

摘要

摘要: 研究运用高压二氧化碳浸渍技术（High pressure carbonic maceration freezing,HPCMF）速冻胡萝卜片,探讨了HPCM冻结工艺对胡萝卜片中心温度的影响以及四种不同冻结方式（HPCM、液氮、-80℃、-18℃）冻结降温曲线,并且测定了解冻后胡萝卜片的pH、色泽、多酚氧化酶（PPO）、过氧化物酶（POD）的残余酶活及总酚含量（TP）、α-和β-胡萝卜素含量。结果表明,HPCM速冻胡萝卜片工艺参数条件为反应釜设定压力6～10MPa、初始温度5～10℃,保压时间5min,卸压时间2～4min时物料中心温度可以达到-18℃以下。HPCMF可以很好地保持食品色泽和营养物质胡萝卜素的含量,与热烫处理相比除了pH、RA-POD、α-和β-胡萝卜素含量有下降（p<0.05）,RA-PPO、总酚含量均没有显著变化（p>0.05）,但是在几种冻结方式中HPCM冻结处理保存了最高含量的α-和β-胡萝卜素。HPCMF技术可以应用于工业生产,具有良好的前景。

Abstract: High pressure carbonic maceration freezing technology (HPCMF) was applied to the quick freezing process of carrot slices. The effect of HPCMF parameters (treatment pressure, initial temperature, retention time and decompression time) and four different freezing curves (HPCMF、liquid nitrogen、-80℃ and-18℃ freezing protocols) were investigated. The results showed that the needed central temperature (-18℃) of carrot slices can be attained when treatment pressure, the initial temperature, retention time and decompression time were 6～10MPa, 5～10℃, 5min, and 2～4min, respectively. Compared with blanched samples, carrot slices frozen by HPCM presented a noticeable decrease in pH, RA-POD, α-, β-carotene contents (p<0.05) , but this novel technology maintained better color and highest α-, β-carotene contents retention than other three freezing protocols. HPCMF technology can be applied to industrial production which has a good prospect.