不同品种蓝莓干的品质比较及干燥方式的选择
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摘要
以采摘自河源蓝莓种植基地的7个蓝莓品种为试材,对其采用热泵干燥的方式进行干燥处理,测定干燥前后样品的品质特性,包括可溶性糖含量、Vc含量、花青素含量以及多酚含量;比较干燥后品种之间的差异以及干燥前后的变化,以及测定了干燥后花青素对DPPH·自由基的清除能力;基于这些品质特性进行系统聚类分析,选出适合干燥的蓝莓品种,再对该品种的蓝莓进行3种不同方式的干燥,包括热泵干燥、热风干燥和真空干燥,同样进行上述品质特性测定及比较,对3种干燥方式进行简单评价。结果表明:园蓝是较适合用于干燥的蓝莓品种,真空干燥对蓝莓的营养成分有较好的保留。
Seven blueberry cultivars from Heyuan Blueberry Planting Base were used as the experimental materials.The quality characteristics before and after heat pump drying, including total soluble sugar, anthocyanin content, total polyphenol content and VC conten, clearance ratio of different blueberry anthocyanins on DPPH were determinated and compared.. Cluster analysis was used to select suitble blueberry cultivars for drying, based on the quality characteristics.Three different drying ways including heat pump drying, hot air drying and vacuum drying were evaluated. Result showed that Gardenblue is suitble for drying and vacuum drying could keep the nutrients of blueberry better.
Seven blueberry cultivars from Heyuan Blueberry Planting Base were used as the experimental materials.The quality characteristics before and after heat pump drying, including total soluble sugar, anthocyanin content, total polyphenol content and VC conten, clearance ratio of different blueberry anthocyanins on DPPH were determinated and compared.. Cluster analysis was used to select suitble blueberry cultivars for drying, based on the quality characteristics.Three different drying ways including heat pump drying, hot air drying and vacuum drying were evaluated. Result showed that Gardenblue is suitble for drying and vacuum drying could keep the nutrients of blueberry better.
引文
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[22]王强,邓朝芳,任彦荣,等.无核紫葡萄干燥特性及其总酚含量变化研究[J].食品科学,2016,37(5):62-66.
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[26]李铭,侯萍,余善鸣,等.不同的干制方法对木瓜维生素C含量的影响[J].安徽农业科学,2014,42(10):3 050-3 051.
[2]方海峰,薛伟.常温下壳聚糖涂膜对蓝莓保鲜效果的研究[J].安徽农业科学,2014(16):5 243-5 245.
[3]刘薇,王君,刘德明,等.分光光度法测定蓝莓果中维生素C的含量[J].湖南农业科学,2013(2):35-38.
[4]陆琳.果蔬的烘干技术[J].云南农业,2013(9):44-47.
[5]许晴晴,陈杭君,郜海燕,等.真空冷冻和热风干燥对蓝莓品质的影响[J].食品科学,2014,35(5):64-68.
[6]董全.蓝莓渗透脱水和流化床干燥过程中理化指标变化的研究[J].食品科学,2009,30(8):287-290.
[7]张谦,过利敏.太阳能干燥技术在我国果蔬干制中的应用[J].新疆农业科学,2011,48(12):2 331-2 336.
[8]宋祥玲.远红外果蔬脱水的试验研究[D].淄博:山东理工大学,2005.
[9]Li Jin Goh,Mohd Yusof Othsman,Sohif Mat,et al.Review of heat pump systems for drying application[J].Renewable and Sustainable Energy Reviews,2011,15(9):4 788-4 796.
[10]易剑平,毕雅静,宋秀荣,等.蒽酮-硫酸法测定枸杞多糖质量分数的研究[J].北京工业大学学报,2005,31(6):641-645.
[11]Wrolstad R E,Durst R W,Lee J.Tracking color andpigment changes in anthocyanin products[J].Trends Food Sci Technol,2005(16):423-428.
[12]Julkunen-Tiitto R.Phenolics constituents in leaves of northern willows:methods for the analysis of certain phenolics[J].J Agr Food Chem,1985,33:213-217.
[13]Aoac.Official methods of analysis.14Th ed.Williams S.(Ed.),Association of official analytical chemists,Virginia,1984[C].
[14]Kitts D D,Wijewickreme A N,Hu C.Antioxidant properties of North American ginseng extract[J].Mol Cell Biochem,2000,203(58):1-10.
[15]邵春霖,孟宪军,毕金峰,等.不同干燥方式对蓝莓品质的影响[J].食品与发酵工业,2013,39(11):109-112.
[16]林陈芳.猕猴桃VC降解规律及果粉干燥工艺的研究[D].杭州:浙江工商大学,2015.
[17]焦凌霞,高愿军.温度对猕猴桃VC降解途径和降解速度影响的研究[J].安徽农业科学,2006,34(12):2 847-2 850.
[18]于淼,阮成江,李贺,等.HPLC法测定10个引自北美蓝莓品种果实中的糖酸组分及含量[J].食品工业科技,2016,37(10):77-81.
[19]李颖畅,孟宪军,张琦,等.蓝莓果主要物质含量及处理方式对其花色苷的影响[J].食品工业科技,2008,29(5):1 163-165.
[20]吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):441-444.
[21]付莉,李铁刚.简述美拉德反应[J].食品科技,2006(12):9-11.
[22]王强,邓朝芳,任彦荣,等.无核紫葡萄干燥特性及其总酚含量变化研究[J].食品科学,2016,37(5):62-66.
[23]林西.蓝莓果干粉制备工艺和以花青素为主的化学组分研究[D].北京:北京林业大学,2013.
[24]Okos M R,Narishman G Singh R K,et a1.Food dehydration[M].In:Handbook of Food Engineering,1992:437-562.
[25]司旭.树莓联合干燥及制粉关键技术研究[D].北京:中国农业科学院,2015.
[26]李铭,侯萍,余善鸣,等.不同的干制方法对木瓜维生素C含量的影响[J].安徽农业科学,2014,42(10):3 050-3 051.