微波-热风联用制取笋干工艺条件优化
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摘要
为获得干燥时间短、干燥品质好的笋干,以竹笋为原料,在单因素试验的基础上,根据中心组合试验设计原理,分析微波干燥功率、微波干燥时间和热风干燥温度3个因素对笋干感官评分、总干燥时间、复水比、色差和硬度指标的影响,以确定微波-热风联用制取笋干最佳工艺条件。结果表明,制取笋干的最佳工艺条件为:微波干燥功率6.3 W/g、微波干燥时间60 s、热风干燥温度65℃。在此条件下得到的笋干感官评分85.6、总干燥时间200 min、复水比6.17,干制品色差ΔE*19.99、复水制品色差ΔE*13.92、干制品硬度19 511.23 g、复水制品硬度20 010.71 g,该工艺研究结果可为笋干产业化发展提供理论支持。
In order to reduce the drying time and at the same time to improve the quality of dried bamboo shoots, a combined microwave-hot air drying process was developed and optimized by examining the effect of microwave drying time and power and hot air drying temperature on sensory score, total drying time, rehydration rate, color difference and hardness using a combination of single factor method and central composite design coupled with response surface methodology. The results showed that the optimal drying conditions were as follows: microwave power, 6.3 W/g; microwave drying time, 60 s;and hot air drying temperature, 65 ℃. Under these conditions, the sensory score of dried bamboo shoots was 85.6 points,the total drying time was 200 min, and the rehydration rate was 6.17; the color difference ΔE* and hardness were 19.99 and19 511.23 g, while those of the rehydrated product were 13.92 and 20 010.71 g, respectively. The proposed drying process will be of great significance to the future development of the bamboo shoot industry.
In order to reduce the drying time and at the same time to improve the quality of dried bamboo shoots, a combined microwave-hot air drying process was developed and optimized by examining the effect of microwave drying time and power and hot air drying temperature on sensory score, total drying time, rehydration rate, color difference and hardness using a combination of single factor method and central composite design coupled with response surface methodology. The results showed that the optimal drying conditions were as follows: microwave power, 6.3 W/g; microwave drying time, 60 s;and hot air drying temperature, 65 ℃. Under these conditions, the sensory score of dried bamboo shoots was 85.6 points,the total drying time was 200 min, and the rehydration rate was 6.17; the color difference ΔE* and hardness were 19.99 and19 511.23 g, while those of the rehydrated product were 13.92 and 20 010.71 g, respectively. The proposed drying process will be of great significance to the future development of the bamboo shoot industry.
引文
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[2]蒋小雅,郑炯.竹笋干燥技术及其对竹笋品质的影响[J].食品与发酵工业,2016,42(6):260-264.DOI:10.13995/j.cnki.11-1802/ts.201606045.
[3]PARK E J,JHON D Y.The antioxidant,angiotensin converting enzyme inhibition activity,and phenolic compounds of bamboo shoot extracts[J].LWT-Food Science and Technology,2010,43(4):655-659.DOI:10.1016/j.lwt.2009.11.005.
[4]SATYA S,BAL L M,SINGHAL P,et al.Bamboo shoot processing:food quality and safety aspect(a review)[J].Trends in Food Science&Technology,2010,21(4):181-189.DOI:10.1016/j.tifs.2009.11.002.
[5]LUO Z S,XU X L,YAN B F.Accumulation of lignin and involvement of enzymes in bamboo shoot during storage[J].European Food Research and Technology,2008,226(4):635-640.DOI:10.1007/s00217-007-0595-y.
[6]LUO Z S,XU X L,YAN B F.Use of 1-methylcyclopropene for alleviating chilling injury and lignification of bamboo shoot(Phyllostachys praecox f.prevernalis)during cold storage[J].Journal of the Science of Food and Agriculture,2008,88(1):151-157.DOI:10.1002/jsfa.3064.
[7]SAGAR V R,KUMAR P S.Recent advances in drying and dehydration of fruits and vegetable:a review[J].Joumal of Food Science&Technology,2010,47(1):15-26.DOI:10.1007/s13197-010-0010-8.
[8]BAL L M,KAR A,SATYA S,et al.Kinetics of colour change of bamboo shoot slices during microwave drying[J].Intemational Joumal of Food Science&Technology,2011,46(4):827-833.DOI:10.1111/j.1365-2621.2011.02553.x.
[9]BUALUANG O,ONWUDE D I,PRACHA K.Microwave drying of germinated corn and its effect on phytochemical properties[J].Journal of the Science of Food and Agriculture,2017,97(9):2999-3004.DOI:10.1002/jsfa.8140.
[10]王迪,李大婧,江宁,等.不同干燥方式对黄秋葵脆条品质及能耗的影响[J].食品工业科技,2017,39(1):101-105.DOI:10.13386/j.issn1002-0306.2017.01.011.
[11]AL-HARAHSHEH M,AL-MUHTASEB A H,MAGEE T R A.Microwave drying kinetics of tomato pomace:effect of osmotic dehydration[J].Chemical Engineering&Processing Process Intensification,2009,48(1):524-531.DOI:10.1016/j.cep.2008.06.010.
[12]方良材,黄卫萍,黄佳念.热风微波联合干燥工艺的研究[J].山东工业技术,2014,32(9):133-134.DOI:10.16640/j.cnki.37-1222/t.2014.09.013.
[13]王顺民,谭玉霞,韩永斌,等.热风与微波及其联合干燥对菠菜干制效果的影响[J].食品科学,2012,33(20):80-84.
[14]杨娜伟.竹笋微波、薄层及其联合干燥对比试验的研究[D].重庆:西南大学,2010:9-14.DOI:10.7666/d.y1672288.
[15]刘小丹,张淑娟,贺虎兰,等.红枣微波-热风联合干燥特性及对其品质的影响[J].农业工程学报,2012,28(24):280-286.DOI:10.3969/j.issn.1002-6819.2012.24.038.
[16]龙成树,张艳来,龚丽.闭式循环热泵干燥竹笋片工艺优化[J].食品科学,2015,41(3):100-106.DOI:10.13684/j.cnki.spkj.2015.03.030.
[17]郭玲玲,周林燕,毕金峰,等.香菇中短波红外干燥工艺优化[J].食品科学,2016,37(6):44-51.DOI:10.7506/spkx1002-6630-201606008.
[18]孟宪军,高琨,李斌,等.响应面法优化寒富苹果真空冷冻干燥工艺[J].食品科学,2013,34(10):92-97.DOI:10.7506/spkx1002-6630-201310020.
[19]KROKIDA M K,MAROULIS Z B.Effect of microwave drying on some quality properties of dehydrated products[J].Drying Technology,1999,17(3):449-466.DOI:10.1080/07373939908917545.
[20]ZHENG J,ZHANG F,SONG J,et al.Effect of blanching and drying treatments on quality of bamboo shoot slices[J].International Journal of Food Science&Technology,2014,49(2):531-540.DOI:10.1111/ijgs.12334.
[21]许绰微,张璐,赵思明,等.发芽糙米热风和微波干燥特性及品质研究[J].现代食品科技,2016,32(1):256-260.DOI:10.13982/j.mfst.1673-9078.2016.1.040.
[22]张黎骅,刘波,刘涛涛,等.银杏果微波间歇干燥工艺的优化[J].食品科学,2014,35(2):108-114.DOI:10.7506/spkx1002-6630-201402020.
[23]王瑜,蒋小雅,郑炯.热风干燥过程中麻竹笋质构特性变化研究[J].食品与机械,2014,30(4):43-45.DOI:10.13652/j.issn.1003-5788.2014.04.011.
[24]周鸣谦,刘春泉,李大婧.不同干燥方式对莲子品质的影响[J].食品科学,2016,37(9):98-104.DOI:10.7506/spkx1002-6630-201609019.
[25]MASKAN M.Drying,shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying[J].Journal of Food Engineering,2001,48(2):177-182.DOI:10.1016/S0260-8774(00)00155-2.
[26]毕金峰,邵春霖,陈芹芹,等.蓝莓热风-微波真空联合干燥工艺研究[J].中国食品学报,2014,14(10):92-100.DOI:10.16429/j.1009-7848.2014.10.021.
[27]ARSLAN D,?ZCAN M M.Study the effect of sun,oven and microwave drying on quality of onion slices[J].LWT-Food Science and Technology,2010,43(7):1121-1127.DOI:10.1016/j.lwt.2010.02.019.