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Vacuum impregnation pretreatment with maltose syrup to improve the quality of frozen lotus root

文献类型： 外文期刊

作者： Song, Jiangfeng 1 ; Meng, Lili 2 ; Li, Dajing 1 ; Qian, Min 3 ; Liu, Chunquan 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Facil & Equipment, Nanjing 210014, Jiangsu, Peoples R China

3.Nanjing Normal Univ, Jinling Coll, Nanjing 210097, Jiangsu, Peoples R China

关键词： Frozen lotus root;Vacuum impregnation;Maltose syrup;Quality;Tg '

期刊名称：INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID （ 影响因子：3.629； 五年影响因子：3.853 ）

ISSN： 0140-7007

年卷期： 2017 年 76 卷

页码：

收录情况： SCI

摘要： The objective of this study was to investigate the effect of vacuum impregnation (VI) with maltose syrup on the quality characteristics, thermo-physical and sensory properties of frozen lotus root slices. The results showed the addition of maltose syrup significantly affected the glass transition behaviour of lotus root matrix. VI increased the process efficiency for attaining desired frozen lotus root product characteristics. The optimal VI conditions obtained by response surface methodology were as follows: maltose syrup, 10.99%, vacuum level, 0.04 MPa and treatment time 60 min. Under the optimal VI conditions, the desired crispiness quality of frozen lotus root (1267.54 g, Hunter L* value, 84.51, ascorbic acid, 27.06%) was achieved. The sensory and SEM microstructural analyses confirmed the positive effect of VI with maltose syrup on the storage quality of frozen lotus root slices. The results of kinetic study showed a significant improvement in ascorbic acid stability. (C) 2017 Elsevier Ltd and IIR. All rights reserved.

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