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1、速冻沙棘果T.T.T和P.P.P的研究摘要本试验以沙棘果为对象，研究沙棘果最佳的冻结和冻藏条件、最佳的包装形式以及沙棘果的P.P.P和T.T.T因素对产品质量的影响。冻结是将新鲜沙棘果经过一定的前处理后，分别在-10℃、-20℃和-30℃条件下进行冻结，使沙棘果中心温度降至冻结温度；冻藏是将在不同温度下冻结后的沙棘果分别在-10℃、-20℃和-30℃条件下进行贮藏。包装是将冻藏沙棘果用塑料包装和未包装两种形式进行包装。将新鲜沙棘果采用不同包装形式后对其进行VC与类黄酮指标的测定与分析。沙棘果在-10℃、-20℃和-30℃
2、条件下冻结后其汁液流失量百分比分别为11.6%、9.4%、6.4%，沙棘果在-10℃、-20℃和-30℃条件下冻藏12个月后VC保存率分别为4.52%、20.90%、58.56%，类黄酮的保存率分别为19.11%、31.34%、52.05%。试验证明，用成熟的沙棘果；采用塑料密封的包装；在-30℃为沙棘果冻结和冻藏有利于沙棘果品质的保存，沙棘果品质最佳。以上结论符合冻结食品的P.P.P和T.T.T理论。关键词：类黄酮；VC；冻结；冻藏；包装Quick-freezesea-buckthornfruitT.T.TandP.P
3、.PresearchAbstractThisresearchtakethesea-buckthornfruitastheobject,theresearchsea-buckthornfruitbestfreezeandthecoldstoragecondition,thebestpackingformaswellassea-buckthornfruit'sP.P.PandtheT.T.Tfactortotheproductqualityinfluence.Afterbeforethefreezeispassesthrou
4、ghthefreshsea-buckthornfruitcertain,processes,separatelyunder-10℃,-20℃and-30℃theconditioncarriesonthefreeze,causesthesea-buckthornfruitcentertemperaturetodroptothefreezingtemperatures;Thecoldstorageisfreezesafterthedifferenttemperaturethesea-buckthornfruitseparat
5、elyunder-10℃,-20℃and-30℃theconditioncarriesonthecoldstorage.Thepackingisdeep-freezesthesea-buckthornfruitandhasnotpackedwiththeplasticpackingtwoformstocarryonthepacking.Usesthedifferentpackingformafterthefreshsea-buckthornfruitcarriesonVCandtheflavanonetargetdete
6、rminationandtheanalysistoit.Thesea-buckthornfruitafter-10℃,-20℃and-30℃theconditionfreezesitsjuiceoutflowquantitypercentagerespectivelyis11.6%,9.4%,6.4%,thesea-buckthornfruitunder-10℃,-20℃and-30℃theconditiondeep-freezesoneyearlatertheVCsurvivalraterespectivelyis4.
7、52%,20.90%,58.56%,theflavanonesurvivalraterespectivelyis19.11%,31.34%,52.05%.Theexperimentprovedthatwithmaturesea-buckthornfruit;Usestheplasticsealthepacking;In-30℃isadvantageousforthesea-buckthornfruitfreezeandthecoldstoragetothesea-buckthornfruitsarcherytargetp
8、reservation,thesea-buckthornfruitqualityisbest.TheaboveconclusionconformstofreezefoodP.P.PandtheT.T.Ttheory.Keywords:Sea-buckthornfruit;Flavanone;VC;Freeze;Col
