真空冷冻干燥技术在黄秋葵加工中的应用
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摘要
黄秋葵富含碳水化合物、氨基酸、蛋白质、黄酮、维生素和多种矿物质元素,具有很好的营养保健功能。新鲜的黄秋葵水分和多糖黏液含量较高,极易褐变和腐烂变质。采用多种加工处理方式,能够延长黄秋葵的食用期,促进产品种类多样化。但是不当的加工方式会造成产品营养成分大量流失,因此选用适当的加工处理方式尤为重要。而真空冷冻干燥技术对干燥过程中产品的色泽、风味和营养成分都有很好的保护作用,能有效解决黄秋葵在加工过程中品质下降的问题。本文以真空冷冻干燥技术在秋葵干制、制备秋葵多糖、生产秋葵固体酸奶等方面的应用为基础,综述了真空冷冻干燥技术在保证秋葵的使用价值,促进黄秋葵产品多样化中的应用情况,为秋葵产品的现代化生产提供参考。
The okra is rich in various components such as carbohydrate, amino acids, protein, flavone, vitamins and multiple mineral elements, having good nutritional function. Fresh okra has high moisture content and polysaccharide mucus, which is easy to brown and rot. A variety of processing methods can be used to extend the edible period of the okra and promote diversification of product types. However, improper processing methods may cause a large amount of nutrient loss of the product. It is very important to select the proper processing method. The vacuum freeze-drying technology has a good protective effect on the color, flavor and nutrient composition of the products during the drying process, and can effectively solve the problem of quality decline in the processing of okra.Based on the applications of vacuum freeze-drying technology in the drying of okra, the preparation of okra polysaccharide and the production of okra solid yoghurt, this paper reviewed the applications of vacuum freeze-drying technology in ensuring the application value of okra and promoting the diversification of okra products,in order to provide references for the modern production of okra products.
The okra is rich in various components such as carbohydrate, amino acids, protein, flavone, vitamins and multiple mineral elements, having good nutritional function. Fresh okra has high moisture content and polysaccharide mucus, which is easy to brown and rot. A variety of processing methods can be used to extend the edible period of the okra and promote diversification of product types. However, improper processing methods may cause a large amount of nutrient loss of the product. It is very important to select the proper processing method. The vacuum freeze-drying technology has a good protective effect on the color, flavor and nutrient composition of the products during the drying process, and can effectively solve the problem of quality decline in the processing of okra.Based on the applications of vacuum freeze-drying technology in the drying of okra, the preparation of okra polysaccharide and the production of okra solid yoghurt, this paper reviewed the applications of vacuum freeze-drying technology in ensuring the application value of okra and promoting the diversification of okra products,in order to provide references for the modern production of okra products.
引文
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[14]朱映华,黄阿根,朱杰,等.黄秋葵嫩荚果冷藏保鲜的热漂烫预处理工艺研究[J].扬州大学学报(农业与生命科学版),2018,39(3):100-105.Zhu YH,Huang AG,Zhu J,et al.Study on hot blanching pretreatment technology for fresh-keeping of young pods in cold storage of okra[J].JYangzhou Univ(Agric Life Sci Edit),2018,39(3):100-105.
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[21]王莹,王辉,王富,等.干燥方式对秋葵超微粉理化特性及抗氧化活性的影响[J].食品科学,2018,39(19):114-119.Wang Y,Wang H,Wang F,et al.Effects of drying methods on physical and chemical properties and antioxidant activity of okra ultra-fine powder[J].Food Sci,2018,39(19):114-119.
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[23]Pender NK,Nema PK,Sharma HP,et al.Effect of drying temperature and slice size on quality of dried okra[J].Food Sci Technol,2019,49(3):378-381.
[24]董彩文,梁少华.黄秋葵的功能特性及综合开发利用[J].食品研究与开发,2007,28(5):180-182.Dong CW,Liang SH.Functional characteristics and comprehensive development and utilization of okra[J].Food Res Dev,2007,28(5):180-182.
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[27]Alba K,Ritzoulis C,Georgiadis N,et al.Okra extracts as emulsifiers for acidic emulsions[J].Int Food Res,2013,54:1730-1737.
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