柠檬皮渣干燥工艺探讨
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摘要
以新鲜柠檬皮渣为原料,采用热风恒温、热风梯度干燥、真空干燥、冷冻干燥、微波干燥、微波-热风联合干燥及冷冻-热风联合干燥等不同方式对柠檬皮渣进行干燥处理,制备提取果胶用的柠檬干渣。研究不同干燥方式对柠檬皮渣感官评分、能耗、果胶得率等指标的影响,并对各指标采用变异系数法加权评分,总分最高的为最佳干燥方法。结果表明,不同干燥方式对各指标影响显著(P<0.05),加权评分最高的是热风梯度干燥,即采用两段式干燥,70℃下干燥至含水量(40±2)%后,在50℃下干燥至含水量8%～10%,所得干渣感官评分82分、复水比为4.18、单位能耗为29.00 kJ/g、果胶得率12.66%、果胶黏度3.44 MPa·s以及酯化度56.89%。采用热风梯度干燥操作简单、能耗低,是一种值得深入研究的干燥方式。
Dried lemon pomace pectin extracts were produced from fresh lemon pomace by using different drying methods, including hot air drying, air gradient drying, vacuum drying, freeze drying, microwave drying, microwave-air drying, and freeze-air drying. Indexes such as sensory score, drying energy consumption, and the yield of pectin of dried lemon pomace among different drying methods were measured. The variation coefficient weight method was used to determine their comprehensive scores to find the optimal drying method. The results showed that different drying methods had significant effects on all parameters(P<0.05). Air gradient drying had the highest comprehensive score, which was hot-air drying with a two-stage drying temperature: the pomace was dried to contain(40±2)% moisture at 70 ℃ first, followed by drying to contain 8%-10% moisture at 50 ℃. The sensory score, rehydration rate, energy consumption, pectin yield, pectin viscosity, and the degree of esterification of pectin were 82 points, 4.18, 29 kJ/g, 12.66%, 3.44 MPa·s, and 56.89%, respectively. Hot-air gradient temperature drying is easy and energy-saving,and is a promising drying method for further study.
Dried lemon pomace pectin extracts were produced from fresh lemon pomace by using different drying methods, including hot air drying, air gradient drying, vacuum drying, freeze drying, microwave drying, microwave-air drying, and freeze-air drying. Indexes such as sensory score, drying energy consumption, and the yield of pectin of dried lemon pomace among different drying methods were measured. The variation coefficient weight method was used to determine their comprehensive scores to find the optimal drying method. The results showed that different drying methods had significant effects on all parameters(P<0.05). Air gradient drying had the highest comprehensive score, which was hot-air drying with a two-stage drying temperature: the pomace was dried to contain(40±2)% moisture at 70 ℃ first, followed by drying to contain 8%-10% moisture at 50 ℃. The sensory score, rehydration rate, energy consumption, pectin yield, pectin viscosity, and the degree of esterification of pectin were 82 points, 4.18, 29 kJ/g, 12.66%, 3.44 MPa·s, and 56.89%, respectively. Hot-air gradient temperature drying is easy and energy-saving,and is a promising drying method for further study.
引文
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[26] 任广跃,刘亚男,乔小全,等.基于变异系数权重法对怀山药干燥全粉品质的评价[J].食品科学,2017,38(1):53-59.
[27] REN Guangyue,LIU Yanan,QIAO Xiaoquan,et al.Quality evaluation of Chinese yam drying powder based on variation coefficient weight[J].Food Science,2017,38(1):53-59.
[28] 周禹含,毕金峰,陈芹芹,等.不同干燥方式对枣粉品质的影响[J].食品科学,2014,35(11):36-41.
[29] 高炜,丁胜华,王蓉蓉,等.不同干燥方式对柠檬片品质的影响[J].食品科技,2017,42(2):114-119.
[2] 谢明勇,李精,聂少平.果胶研究与应用进展[J].中国食品学报,2013,13(8):1-14.
[3] MICHALSKA A,LECH K.The Effect of carrier quantity and drying method on the physical properties of apple juice powders[J].Journal of Food Engineering,2018,4(1):2-7.
[4] ADAM F.Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods[J].Journal of Food Engineering,2010,98(4):461-470.
[5] PAPOUTSIS K,PRISTIJONO P,GOLGING J B,et al.Effect of vacuum-drying,hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts[J].International Journal of Food Science & Technology,2017,52(4):880-887.
[6] 姚斌,张绪坤,温祥东,等.国内外农产品变温干燥研究进展[J].食品科技,2015,40(7):94-98.
[7] 董丹,关统伟,雷激,等.柠檬皮渣果胶提取预处理工艺研究[J].中国酿造,2014,33(12):80-84.
[8] MICHALSKA A,WOJDYLO A,LECH K,et al.Effect of different drying techniques on physical properties,total polyphenols and antioxidant capacity of blackcurrant pomace powders[J].LWT - Food Science and Technology,2017,78:(2)114-121.
[9] AINA V O,BARAU M M,MAMMAN O A,et al.Extraction and characterization of pectin from peels of lemon (Citrus limon),grape fruit (Citrus paradisi) and sweet orange (Citrus sinensis)[J].British Journal of Pharmacology & Toxicology,2012,3(6):259-262.
[10] 孙曼兮,陈丽娟,刘刚,等.通江段木银耳的干燥工艺[J].食品工业,2017,38(2):102-106.
[11] 李定金,段振华,刘艳,等.调味山药片真空微波干燥特性及其动力学模型[J].食品科技,2018,43(3):86-92.
[12] 过利敏,肖波,孟伊娜,等.温度对明星杏干燥动力学及品质影响规律研究[J].新疆农业科学,2018,55(1):74-81.
[13] 李昌宝,孙健,辛明,等.番木瓜热泵干燥特性及数学模型的研究[J].轻工科技,2018,34(2):1-4.
[14] 张牧心,尹少武,刘传平,等.不同干燥方法下枸杞干燥特性及气流床厚层干燥的压降特性[J].食品工业科技,2017,38(12):103-108.
[15] 方芳,毕金峰,李宝玉,等.不同干燥方式对哈密瓜干燥产品品质的影响[J].食品与发酵工业,2010,36(5):68-72.
[16] KOCABIYIK H,YILMAZ N,TUNCEL N B,et al.Drying,energy,and some physical and nutritional quality properties of tomatoes dried with short-infrared radiation[J].Food & Bioprocess Technology,2015,8(3):516-525.
[17] 盛金凤,李丽,李昌宝,等.不同干燥方式对火龙果花品质特性的影响[J].食品科技,2016,41(2):98-103.
[18] 毕金峰,陈瑞娟,陈芹芹,等.不同干燥方式对胡萝卜微粉品质的影响[J].中国食品学报,2015,15(1):136-141.
[19] 黄艳斌.微波真空干燥对柠檬片干燥特性及品质的影响研究[D].重庆:西南大学,2017.
[20] WAGN H,XIE H,CHEN S,et al.Effect of different drying methods on drying characteristics and qualities of lemon slices[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(14):292-299.
[21] BOCHEK A M,ZABIVALOVA N M,PETROPAVLOVSKII G A.Determination of the esterification degree of polygalacturonic acid [J].Russian Journal of Applied Chemistry,2001,74(5):796-799.
[22] 刘义武,王碧.柠檬皮中果胶提取工艺研究[J].内江师范学院学报,2011,26(10):14-17.
[23] PARK S,WILKENS L R,KOLONEL L N,et al.Inverse associations of dietary fiber and menopausal hormone therapy with colorectal cancer risk in the multiethnic cohort study[J].International Journal of Cancer,2016,139(6):1 241-1 250.
[24] 蒋丽,陈燕,车振明,等.果胶型柠檬果粕关键技术的研究[J].安徽农业科学,2015,43(7):290-292.
[25] 王海鸥,谢焕雄,陈守江,等.不同干燥方式对柠檬片干燥特性及品质的影响[J].农业工程学报,2017,33(14):292-299.
[26] 任广跃,刘亚男,乔小全,等.基于变异系数权重法对怀山药干燥全粉品质的评价[J].食品科学,2017,38(1):53-59.
[27] REN Guangyue,LIU Yanan,QIAO Xiaoquan,et al.Quality evaluation of Chinese yam drying powder based on variation coefficient weight[J].Food Science,2017,38(1):53-59.
[28] 周禹含,毕金峰,陈芹芹,等.不同干燥方式对枣粉品质的影响[J].食品科学,2014,35(11):36-41.
[29] 高炜,丁胜华,王蓉蓉,等.不同干燥方式对柠檬片品质的影响[J].食品科技,2017,42(2):114-119.