不同干燥方式对锦橙片品质的影响研究
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摘要
为探讨干燥方式对锦橙片品质的影响,采用真空冷冻干燥和热风干燥对锦橙片进行干燥处理,分析不同干燥样品质构特性、维生素C、总糖、总酸、色差、褐变度、复水性的差异.结果表明:真空冷冻干燥锦橙片的硬度、咀嚼性、弹性、内聚性与热风干燥相比差异有统计学意义(p<0.05);真空冷冻干燥锦橙片中维生素C、总糖、总酸质量分数分别为每100g含250±32.59mg,(60.78±2.57)%和(8.95±1.08)%,而热风干燥锦橙片中最高分别为每100g含168.07±32.15 mg,(53.93±1.47)%和(8.07±0.75)%;真空冷冻干燥锦橙片褐变度低,色亮度高,且偏于金黄色,L值,b值分别为52.23±1.48,38.25±1.80,a值与热风干燥锦橙片相比差异无统计学意义(p>0.05);与热风干燥相比,真空冷冻干燥复水性好,复水比为3.73±0.27.因此,锦橙片品质真空冷冻干燥法优于热风干燥法.
Vacuum freeze-drying and hot-air drying were used to dry Jincheng orange(Citrus sinensis)slices so as to investigate the effects of different drying methods on the quality of the product.The contents of ascorbic acid,total sugars,total titratable acids,color difference,browning degree and texture of the dried samples were determined and compared.The two drying methods gave significantly different results(p<0.05)in the hardness,chewiness,elasticity and cohesiveness of the Jincheng slice samples.The contents of ascorbic acid,total sugars and total acids were 250±32.59 mg per 100 g,(60.78±2.57)% and(8.95±1.08)%,respectively,in the vacuum freeze dried citrus slices,and the highest were 168.07±32.15 mg per 100 g,(53.93+1.47)% and(8.07+0.75)%,respectively,in the hot air dried Jincheng slices.Compared with hot air drying,vacuum freeze-drying had lower browning degree,higher color brightness and better rehydration property(the rehydration ratio being 3.73±0.27).Its L value and b value were 52.23±1.48,38.25±1.80,respectively.The difference in the a value was non-significant between the two drying methods(p>0.05).In conclusion,compared with hot air drying,vacuum freeze drying has obvious advantages in maintaining the nutritional composition,color and rehydration of Jincheng slices.
Vacuum freeze-drying and hot-air drying were used to dry Jincheng orange(Citrus sinensis)slices so as to investigate the effects of different drying methods on the quality of the product.The contents of ascorbic acid,total sugars,total titratable acids,color difference,browning degree and texture of the dried samples were determined and compared.The two drying methods gave significantly different results(p<0.05)in the hardness,chewiness,elasticity and cohesiveness of the Jincheng slice samples.The contents of ascorbic acid,total sugars and total acids were 250±32.59 mg per 100 g,(60.78±2.57)% and(8.95±1.08)%,respectively,in the vacuum freeze dried citrus slices,and the highest were 168.07±32.15 mg per 100 g,(53.93+1.47)% and(8.07+0.75)%,respectively,in the hot air dried Jincheng slices.Compared with hot air drying,vacuum freeze-drying had lower browning degree,higher color brightness and better rehydration property(the rehydration ratio being 3.73±0.27).Its L value and b value were 52.23±1.48,38.25±1.80,respectively.The difference in the a value was non-significant between the two drying methods(p>0.05).In conclusion,compared with hot air drying,vacuum freeze drying has obvious advantages in maintaining the nutritional composition,color and rehydration of Jincheng slices.
引文
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[29]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.
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[2]唐会周,曾凯芳,明建,等.锦橙果实发育进程香气成分及品质特性分析[J].食品科学,2012,33(8):260-264.
[3]范刚,柴倩,潘思轶.锦橙游离态和键合态风味物质研究[J].食品科学,2006,27(12):618-622.
[4]杨丽.果蔬干制研究进展[J].食品工业,2012,33(5):99-102.
[5]马超.果蔬干制技术概况及展望[J].中国果菜,2013(12):38-40.
[6]吴海虹,刘春菊,卓成龙,等.干燥工艺对慈菇脆片品质的影响[J].食品科学,2013,34(24):36-39.
[7] SHYU S L,HWANG L S.Effects of Processing Conditions on the Quality of Vacuum Fried Apple Chips[J].Food Research International,2001,34(3):133-142.
[8]罗红玉,邓敏,杨海滨,等.加工工艺对茶叶硒组成及主要理化成分的影响[J].西南师范大学学报(自然科学版),2017,42(8):58-63.
[9]李晓英.真空冷冻干燥工艺中茶树菇共晶点共融点的测定[J].食品研究与开发,2013,34(14):88-90.
[10]宋凯,徐仰丽,郭远明,等.真空冷冻干燥技术在食品加工应用中的关键问题[J].食品与机械,2013,29(6):232-235.
[11]杨华,杨性民,孙金才.不同干燥方式对西兰花蔬菜粉品质的影响[J].中国食品学报,2013,13(7):152-158.
[12]叶磊,郜海燕,周拥军,等.热风干燥与真空冷冻干燥对桑葚果粉品质的影响比较[J].食品与发酵工业,2014,40(2):155-159.
[13]谢振文,张帮奎,涂雪令,等.真空冷冻干燥柠檬片工艺参数优化研究[J].食品与发酵科技,2010,46(3):51-54.
[14]王蓉蓉,丁胜华,李高阳,等.柠檬片热风干燥特性及品质研究[J].食品科技,2016(5):48-53.
[15]中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.食品安全国家标准食品中水分的测定:GB5009.3-2010[S].北京:中国标准出版社,2010.
[16]刘玉,刘亚敏,刘玉民,等.枫香叶正丁醇分离物对冬枣贮藏品质的影响[J].食品与发酵工业,2016,42(9):234-240.
[17]胡佳羽.次氯酸钙对脐橙果实贮藏保鲜效果研究[D].重庆:西南大学,2009.
[18]中华人民共和国国家质量监督检验检疫总局.食品中总酸的测定:GB/T 12456-2008[S].北京:中国标准出版社,2008.
[19]DUAN Z H,JIANG L N,WANG J L,et al.Drying and Quality Characteristics of Tilapia Fish Fillets Dried with Hot Air-Microwave Heating[J].Food&Bioproducts Processing,2011,89(4):472-476.
[20]何萌,王丹,马越,等.不同清洗处理对鲜切莲藕贮藏期褐变的影响[J].食品科学,2014,35(18):214-218.
[21]ARGYROPOULOS D,MLLER J.Kinetics of Change in Colour and Rosmarinic Acid Equivalents During Convective Drying of Lemon Balm(Melissa officinalis,L.)[J].Journal of Applied Research on Medicinal&Aromatic Plants,2014,1(1):e15-e22.
[22]孙艳,周婧琦,侯玉泽,等.解冻与真空干燥对于秋葵中Vc含量的影响[J].食品科技,2015(11):71-74.
[23]周婧琦,高愿军,张亚晓,等.干燥方式对秋葵中还原型VC和氧化型VC含量的影响[J].食品与机械,2014,30(6):146-148.
[24]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(2):114-119.
[25]张宝善,陈锦屏,李强.干制方式对红枣Vc、还原糖和总酸变化的影响[J].西北农林科技大学学报(自然科学版),2004,32(11):117-121.
[26]黄忠闯,李全阳,姚春杰,等.热风干燥和真空冷冻干燥芒果品质的比较研究[J].农业机械,2011(18):101-105.
[27]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.
[28]刘书成,张常松,吉宏武,等.不同干燥方法对罗非鱼片品质和微观结构的影响[J].农业工程学报,2012,28(15):221-227.
[29]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.
[30]RPF G,BARROCA M J.Effect of Drying Treatments on Texture and Color of Vegetables(Pumpkin and Green Pepper)[J].Food&Bioproducts Processing,2012,90(1):58-63.