不同温度及加温方式对几种水果冬季鲜吃品质的影响

颜思语; 潘静娴

doi:10.13386/j.issn1002-0306.2013.19.069

不同温度及加温方式对几种水果冬季鲜吃品质的影响

Influences of different warming temperature and mild warming methods on the quality maintenance of several fruits eaten freshly in winter

摘要

摘要: 以苹果、橙子、梨为材料,研究了对不同水果感官和营养品质影响最小的加热方式和加热温度。结果表明,加热到果实表层1cm处达50℃时,水浴加热对果实品质影响最小,微波其次,蒸汽最大。水浴造成三种水果失重率为0.30%~0.54%,硬度降低值为0.24~0.42kg/cm2,维生素C减少5.87%~7.98%,可溶性糖增加24.17%~29.12%。水浴加热时间对三种水果品质影响显著,1min影响最小,2min居中,3min影响最大。水浴加热1~2min可提高水果表层温度、使果实温润适口,也不会造成大的营养损失,这对冬季水果鲜吃、解决怕冷人群鲜吃水果提供了新途径。

Abstract: The effect of minimal warming method and time on the sensory and nutritional quality of apple, pear and orange was determined.The results showed that the least warming method affecting fruit's quality was hot water warming, the second microwave warming and the greatest vapor warming when the three kind of fruits were heated to reach to 50℃ within the depth of surface 1cm.Hot water treatment decreased the rate of weight loss was 0.30% ⁰.54%, firmness loss 0.24⁰.42kg /cm2, vitamin C loss 5.87%⁷.98%, but content of soluble sugar increased 24.17% ²9.12%.The warming time of hot water treatment gave significantly on the quality of three kinds of fruits.The influence of 1min warming was least, second 2min warming and 3min was the greatest.The 1 or 2min hot water warming raised temperature of fruit surface, gave fruits warmer and more edible.Meanwhile, it could not cause nutrition loss badly, so it was a better warming method for fruits fresh-eating in winter and for cold sensitive people.