【摘要】 采用超声辅助浸渍处理对柠檬片进行预处理，探究不同质量分数护色剂及超声辅助浸渍处理对冻干柠檬片色泽、营养物质与风味品质的影响。结果表明：最佳护色剂配方为普鲁兰多糖质量分数0.9%、乙二胺四乙酸二钠质量分数0.2%、CaCl₂质量分数0.1%、柠檬酸质量分数1.0%,最佳超声处理时间为10 min。与未超声处理组相比，超声处理10 min的冻干柠檬片亮度、复水比、维生素C含量、抗氧化成分及抗氧化能力总体提高。更多还原

【Abstract】 Lemon slices were preptreated by ultrasound-assisted maceration treatment, and the effects of different mass fractions of color protectants and ultrasound-assistedmacerationtreatment on the color, nutrients, and flavor quality of freeze-dried lemon slices were investigated. The results showed that the optimal color protectant formula wasPullulan polysaccharide mass fraction 0.9 %, EDTA-2Na mass fraction 0.2 %, CaCl₂ mass fraction 0.1 %, citric acidmass fraction 1.0 %, and the optimal ultrasonic treatment time was 10 min. Compared with the group without ultrasound treatment, the brightness, rehydration ratio, vitamin C content, antioxidant components, and antioxidant capacity of freeze-dried lemon slices treated with ultrasound for 10 min were overall improved.更多还原