不同漂烫方法对[具体名称未给出]品质及其水分迁移特性的影响。

Zheng Zhipeng, Wu Li, Li Yibin, Deng Wei, Chen Shouhui, Song Hongbo

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.

Foods. 2023 Apr 17;12(8):1669. doi: 10.3390/foods12081669.

Blanching is a critical step in the processing of (). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of were investigated. The results showed that the blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in . The study will provide the foundation for the factory processing of .

热烫是（）加工过程中的关键步骤。研究了不同热烫方法（沸水热烫（BWB）、超声低温热烫（ULTB）和高温蒸汽（HTS））对（）品质和水分迁移特性的影响。结果表明，经ULTB（70℃，2分钟，40kHz，300W）热烫的（）品质最佳，外观更亮，质地优良，感官特性良好，多糖含量为3.90±0.02%。热烫后（）的水分迁移特性呈现四个峰，表现出强结合水、弱结合水、束缚水和自由水的强弱，而ULTB对（）中水分的自由度影响较小。该研究将为（）的工厂化加工提供依据。