热风干燥温度对新疆红肉苹果粉品质的影响
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摘要
红肉苹果风味独特,花青素和多酚类物质含量高,拥有较高的食用价值。本研究采用对流式热风薄层干燥设备,探究热风温度(40～80℃)对红肉苹果粉理化性质、感官品质、营养成分及抗氧化性等的影响。结果表明:低温、长时(40℃、210 min)或高温、短时(80℃、90 min)干燥均对红肉苹果粉营养成分、感官品质及抗氧化活性造成不同程度破坏,而相对适中的干燥温度和时间(50℃、180 min)可使干燥后红肉苹果粉的色泽、溶解性、多酚含量及抗氧化性更佳。综合考虑,50℃可作为红肉苹果粉对流式热风薄层干燥的最佳干燥温度,在此温度下获得的红肉苹果粉具有最佳的综合品质。
Red-fleshed apples have a unique flavor and high contents of anthocyanins and polyphenols as well as a high food value. Using a hot-air convective dryer, red-fleshed apples grown in Xinjiang was processed into apple powder for the purpose of investigating the effect of drying temperature(40–80 ℃) on physiochemical properties, sensory characteristics, nutritional components and antioxidant properties of apple powder. The results showed that low temperature long time(40 ℃, 210 min) and high temperature short time(80 ℃, 90 min) drying caused losses of nutritional components, sensory quality and antioxidant activity. On the other hand, moderate drying temperature and time(50 ℃, 180 min) better maintained the color, solubility, polyphenol content and antioxidant activity of apples. Overall, the optimal drying temperature to obtain the best quality of apple powder was determined to be 50 ℃.
Red-fleshed apples have a unique flavor and high contents of anthocyanins and polyphenols as well as a high food value. Using a hot-air convective dryer, red-fleshed apples grown in Xinjiang was processed into apple powder for the purpose of investigating the effect of drying temperature(40–80 ℃) on physiochemical properties, sensory characteristics, nutritional components and antioxidant properties of apple powder. The results showed that low temperature long time(40 ℃, 210 min) and high temperature short time(80 ℃, 90 min) drying caused losses of nutritional components, sensory quality and antioxidant activity. On the other hand, moderate drying temperature and time(50 ℃, 180 min) better maintained the color, solubility, polyphenol content and antioxidant activity of apples. Overall, the optimal drying temperature to obtain the best quality of apple powder was determined to be 50 ℃.
引文
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[27]王维民.果胶及果胶分解酶对果蔬组织软化的影响[J].食品研究与开发, 1994(2):37-38.
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[29]项亚,赵瑞雪,赖方秾,等.红肉苹果果皮类黄酮组分及抗氧化活性分析[J].植物生理学报, 2016, 52(9):1353-1360.
[30]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学, 2014, 35(9):317-322. DOI:10.7506/spkx1002-6630-201409062.
[31]徐颖,樊明涛,冉军舰,等.不同品种苹果籽总酚含量与抗氧化相关性研究[J].食品科学, 2015, 36(1):79-83. DOI:10.7506/spkx1002-6630-201501015.
[2]HARRIS S A, ROBINSON J P, JUNIPER B E. Genetic clues to the origin of the apple[J]. Trends in Genetics, 2002, 18(8):426-430.DOI:10.1016/S0168-9525(02)02689-6.
[3]张新时.伊犁野果林的生态地理特征和群落学问题[J].植物学报,1973, 15(2):239-253.
[4]农业大词典编辑委员会.农业大词典[M].北京:中国农业出版社,1998:35-51.
[5]蒲开夫,朱一凡,李行力.新疆百科知识辞典[M].西安:陕西人民出版社, 2006:118-137.
[6]SUN-WATERHOUSE D, LUBERRIAGA C, JIN D, et al. Juices,fibres and skin waste extracts from white, pink or red-fleshed apple genotypes as potential food ingredients[J]. Food and Bioprocess Technology, 2013, 6(2):377-390. DOI:10.1007/s11947-011-0692-6.
[7]IZABELA K, ZHANG W. Anthocyanins:more than nature’s colours[J].Journal of Biomedicine and Biotechnology, 2004(5):239-240.
[8]冯涛,张红,陈学森,等.新疆野苹果果实形态与矿质元素含量多样性以及特异性状单株[J].植物遗传资源学报, 2006, 7(3):3270-3276.DOI:10.3969/j.issn.1672-1810.2006.03.004.
[9]张小燕,陈学森,彭勇,等.新疆野苹果矿质元素与糖酸组分的遗传多样性[J].园艺学报, 2008, 35(2):277-280. DOI:10.3321/j.issn:0513-353X.2008.02.019.
[10]王燕,陈学森,刘大亮,等.‘紫红1号’红肉苹果果肉抗氧化性及花色苷分析[J].园艺学报, 2012, 39(10):1991-1998.
[11]窦玉慧,孙晓红,祝军,等.响应面分析法优化超声辅助提取红肉苹果花青苷工艺[J].中国酿造, 2014, 33(4):65-70. DOI:10.3969/j.issn.0254-5071.2014.04.016.
[12]齐娜,李涵,张志宇,等.新疆红肉苹果多酚的超声波辅助提取工艺优化[J].食品与机械, 2016, 32(9):177-182. DOI:10.13652/j.issn.1003-5788.2016.09.042.
[13]齐娜,杨天歌,孟永宏,等.响应面法优化新疆红肉苹果多糖的超声辅助提取工艺[J].食品工业科技, 2016, 37(20):263-267.DOI:10.13386/j.issn1002-0306.2016.20.044.
[14]汪晓谦.红肉苹果酚类代谢及其对逆境的响应研究[D].杨凌:西北农林科技大学, 2015:66-70.
[15]SAGAR V R, KUMAR P S. Recent advances in drying and dehydration offruitsandvegetables:areview[J].JournalofFoodScienceand Technology, 2010, 47(1):15-26. DOI:10.1007/s13197-010-0010-8.
[16]BALáZS A, TóTHM,BLAZICSB,etal.Investigationofdietary important components in selected red fleshed apples by GC-MS and LC-MS[J]. Fitoterapia, 2012, 83(8):1356-1363.
[17]李斌,别玉,张伟.不同香菇干燥方式的干燥特性和干品品质对比研究[J].食品工业科技, 2017, 38(4):175-179. DOI:10.13386/j.issn1002-0306.2017.04.025.
[18]周爱梅,万艳娟,李少华,等.喷雾干燥及热风干燥对南瓜粉营养特性和感官品质的影响[J].现代食品科技, 2011, 27(5):528-533.DOI:10.3969/j.issn.1673-9078.2011.05.011.
[19]卫生部.食品安全国家标准食品中水分的测定:GB 50093—2010[S].北京:国家标准出版社, 2009:1-6.
[20]轻工业部.表面活性剂粉体和颗粒休止角的测量:GB 11986-1989[S].北京:国家标准出版社, 1989:183-186.
[21]聂继云.果品质量安全分析技术[M].北京:化学工业出版社, 2009:33-34.
[22]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007:59-62.
[23]韩北忠,童华荣,杜双奎.食品感官评价[M].北京:中国林业出版社,2016:143-152.
[24]BENZIE I F, STRAIN J. The ferric reducing ability of plasma(FRAP)as a measure of “antioxidant power”:the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1):70-76. DOI:10.1006/abio.1996.0292.
[25]邹磊,甄少波,宋杨.食品抗氧化能力检测方法的研究进展[J].食品工业科技, 2011, 32(6):463-466.
[26]金兹布尔格.食品干燥原理与技术基础[M].北京:中国轻工业出版社, 1986:22-29.
[27]王维民.果胶及果胶分解酶对果蔬组织软化的影响[J].食品研究与开发, 1994(2):37-38.
[28]SILA D N, SMOUT C, VU T S, et al. Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing[J]. Journal of Food Science, 2006,69(5):205-211. DOI:10.1111/j.1365-2621.2004.tb10711.x.
[29]项亚,赵瑞雪,赖方秾,等.红肉苹果果皮类黄酮组分及抗氧化活性分析[J].植物生理学报, 2016, 52(9):1353-1360.
[30]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学, 2014, 35(9):317-322. DOI:10.7506/spkx1002-6630-201409062.
[31]徐颖,樊明涛,冉军舰,等.不同品种苹果籽总酚含量与抗氧化相关性研究[J].食品科学, 2015, 36(1):79-83. DOI:10.7506/spkx1002-6630-201501015.