糖酸協同調控黃桃脆片質地

摘要： 為探究糖、酸對壓差膨化黃桃脆片質地協同調控的特性，利用蔗糖、檸檬酸、磷酸二氫鈉處理黃桃脆片，并對處理后的黃桃脆片質地、微觀結構、細胞壁組分與孔隙結構進行分析。結果表明：與對照相比，單一蔗糖處理黃桃脆片的硬度、破裂距離顯著下降，單一檸檬酸處理和單一磷酸二氫鈉處理黃桃脆片的硬度、破裂距離和脆裂用功均顯著下降。24%蔗糖+2.0%檸檬酸+2.0%磷酸二氫鈉溶液復合處理的黃桃脆片質地特性指數最高，水溶性果膠含量最低。從微觀結構可以看出，添加蔗糖可固化細胞壁，檸檬酸可增大細胞孔隙，磷酸二氫鈉可進一步促進兩者的協同作用，使黃桃脆片結構更加整齊均勻。因此，24%蔗糖+2.0%檸檬酸+2.0%磷酸二氫鈉溶液復合處理的黃桃脆片細胞間孔隙均勻，邊界清晰，細胞壁排列規則，呈現出蜂窩狀結構。本研究發現糖酸可以協同調控壓差膨化黃桃脆片質地，且磷酸鹽可進一步促進糖酸協同作用，本研究結果為黃桃脆片加工品質的提升提供了技術支撐和理論依據。

關鍵詞： 黃桃脆片；壓差膨化干燥;質地特性;孔隙結構

中圖分類號： TS255.36"" 文獻標識碼： A"" 文章編號： 1000-4440（2024）06-1120-09

Synergistic regulation of sugar and acid on the texture of yellow peach chips

ZHAO Han1，2， LIU Chunju1，2， LI Dajing1， LI Bin2， LI Yue1，2， PANG Wenqian1，2， WU Haihong1， NIU Liying1

（1.Institute of Argo-product Processing， Jiangsu Academy of Agricultural Sciences， Nanjing 210014， China；2.Food Science College， Shenyang Agricultural University， Shenyang 110161， China）

Abstract： To explore the synergistic regulation of sugar and acid on the texture of pressure-differential puffed yellow peach chips， the yellow peach chips were treated with sucrose， citric acid and sodium dihydrogen phosphate， and the texture， microstructure， cell wall components and pore structure of the treated yellow peach chips were analyzed. The results showed that compared with the control， the hardness and cracking distance of yellow peach chips treated with single sucrose decreased significantly. Compared with the control， the hardness， cracking distance and work of cracking of yellow peach chips treated with single citric acid and single sodium dihydrogen phosphate decreased significantly. The yellow peach chips treated with 24% sucrose+2.0% citric acid+2.0% sodium dihydrogen phosphate had the highest texture index and the lowest water-soluble pectin content. The microstructure showed that sucrose could solidify the cell wall， citric acid could increase the cell porosity， and sodium dihydrogen phosphate could further promote the synergy between the two， making the structure of yellow peach chips more even. Therefore， the yellow peach chips treated with 24% sucrose+2.0% citric acid+2.0% sodium dihydrogen phosphate solution had uniform intercellular spaces， clear borders， regular cell wall arrangement and honeycomb structure. It was found that the sugar and acid could coordinate the texture of the puffed yellow peach chips， and the phosphate could further promote the sugar and acid synergistic action. The results of this study can provide technical support and theoretical basis for the improvement of the processing quality of yellow peach chips.

Key words： yellow peach chips；explosion puffing drying；texture characteristics；pore structure

近年來，果蔬脆片因其便攜便貯、酥脆香甜、營養豐富等優點市場份額迅速擴大。果蔬脫水方式有很多種，有經典的熱風干燥、油炸膨化，還有可以最大限度保存營養成分的冷凍干燥等[1-2]。根據原料本身的硬度、色澤、含水量以及預期產品在脆度、色澤、風味、形狀上的要求，不同果蔬往往需要選擇不同的脫水方式。……