作　　者： ; ; ; ; ;

机构地区： 海南大学食品学院

出　　处： 《食品科学》 2011年第24期36-40,共5页

摘　　要： 以表皮半黄菠萝为原料鲜切加工后,用乙醛进行熏蒸处理,通过响应面法优化乙醛熏蒸条件,并对鲜切菠萝进行感官评价和品质评价,以确定乙醛熏蒸的最优组合。结果表明:鲜切菠萝采用2.5mL/kg、30%乙醛、熏蒸5h,其品质明显优于未经乙醛熏蒸的产品。经熏蒸后,鲜切菠萝中糖酸比21.98、硬度3110g、弹性1.54mm、弹力0.19、咀嚼性14.2mJ、胶着性937g,明显改善了鲜切菠萝的品质。 Response surface methodology was applied to optimize the conditions for acetaldehyde fumigation of semi-yellow fresh-cut pineapple in order to achieve the best sensory quality.Fresh-cut pineapple fumigated treatment 5 h with 30% acetaldehyde at the dosage of 2.5 mL/kg showed a notably improved sensory quality when compared with non-fumigated one.The sugar-to-acid ratio,hardness,elasticity,stretch,chewiness and adhesiveness of fumigated pineapple were 21.98,3110 g,1.54 mm,0.19,14.2 mJ and 937 g,respectively.

关 键 词： 乙醛 熏蒸 鲜切菠萝

领　　域： [轻工技术与工程] [轻工技术与工程]