不同包装方式与贮藏条件对哈密瓜干品质的影响
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摘要
以热风干燥制得的哈密瓜干为试验材料,采用光照、避光条件和常压、真空包装结合处理并在常温下贮藏,每隔30 d测定哈密瓜干的复水率、?E~*值、褐变度、Vc含量、水分含量、总糖含量、总酚含量、黄酮含量的指标变化。结果表明:和对照组相比,真空避光处理条件有效保持了哈密瓜干的品质。在贮藏第150天时,真空避光贮藏下的哈密瓜干中复水率、总糖含量、黄酮含量分别为1.67%、10.61%、5.42 mg/g,均高于其他处理;真空日照包装对?E~*值、Vc含量均有较好的保持,分别为3.52、6.05 mg/100 g;常压避光贮藏对哈密瓜干的复水率、褐变度、水分含量、总糖、总酚保持较好,为1.64%、0.14 OD_(420)/g、8.17%、17.52%、108.98 mg/kg,仅次于真空避光贮藏处理。由此可得,真空避光处理方式能减缓哈密瓜干中复水率、褐变度、总糖含量、总酚含量、黄酮含量的降低,可以更好地延缓哈密瓜干中某些营养成分的降解及抗氧化活性的衰减,能够较好地保持哈密瓜干的贮藏品质。
With hot air drying of dried Hami melon as the experimental material, uses the light and dark conditions and normal pressure, vacuum packaging processing and storage at room temperature, every30 d hydration rate, ?E~* value, browning degree and Vc content, water content, total sugar content, total phenol content, flavonoid content index changes of dried Hami melon were determined. The results showed that compared with the control group, the quality of dried Hami melon hydration was effectively maintained by the vacuum light avoidance treatment. At the 150 th day of storage, the hydration rate, total sugar content and flavone content of dried Hami melon under the vacuum light avoidance storage were1.67%, 10.61% and 5.42 mg/g, respectively, higher than other treatments. Vacuum insolation package has good maintenance of ?E~* value and Vc content, which are 3.52 mg/100 g, 6.05 mg/100 g respectively. The hydration rate, browning, water content, total sugar and total phenol of dried Hami melon under normal pressure were maintained well, which was 1.64%, 0.14 OD_(420)/g, 8.17%, 17.52% and 108.98 mg/kg, second only to vacuum light avoidance storage treatment. Therefore, it can be concluded that the vacuum light avoidance treatment can slow down the reduction of hydration rate, browning degree, total sugar content,total phenol content and flavone content in dried Hami melon, delay the degradation of some nutrients and antioxidant activity in dried Hami melon better, and maintain the storage quality of dried Hami melon well.
With hot air drying of dried Hami melon as the experimental material, uses the light and dark conditions and normal pressure, vacuum packaging processing and storage at room temperature, every30 d hydration rate, ?E~* value, browning degree and Vc content, water content, total sugar content, total phenol content, flavonoid content index changes of dried Hami melon were determined. The results showed that compared with the control group, the quality of dried Hami melon hydration was effectively maintained by the vacuum light avoidance treatment. At the 150 th day of storage, the hydration rate, total sugar content and flavone content of dried Hami melon under the vacuum light avoidance storage were1.67%, 10.61% and 5.42 mg/g, respectively, higher than other treatments. Vacuum insolation package has good maintenance of ?E~* value and Vc content, which are 3.52 mg/100 g, 6.05 mg/100 g respectively. The hydration rate, browning, water content, total sugar and total phenol of dried Hami melon under normal pressure were maintained well, which was 1.64%, 0.14 OD_(420)/g, 8.17%, 17.52% and 108.98 mg/kg, second only to vacuum light avoidance storage treatment. Therefore, it can be concluded that the vacuum light avoidance treatment can slow down the reduction of hydration rate, browning degree, total sugar content,total phenol content and flavone content in dried Hami melon, delay the degradation of some nutrients and antioxidant activity in dried Hami melon better, and maintain the storage quality of dried Hami melon well.
引文
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[17]王兰菊,屠琼芳,刘颖,等.壳聚糖涂膜对鲜切山药品质的影响[J].食品工业科技,2009,30(4):309-311.
[18]王萍,李述刚,李勇,等.不同包装方式对南疆薄皮鲜食核桃营养品质的影响研究[J].保鲜与加工,2016,16(4):45.
[19]李惠娟.短波紫外线处理对蘑菇采后褐变作用机制的研究[D].天津:天津商业大学,2014.
[2]杨少侩,运明,林娜.我国几种主要水果的物流现状与存在的问题[J].保鲜与加工,2001,(6):1-4.
[3]户金鸽,廖新福,孙玉萍,等.不同成熟度哈密瓜采后生理和品质的变化[J].中国瓜菜,2011,24(3):10-15.
[4]杜娟,廖新福,杨军,等.不同包装方式对常温贮藏哈密瓜冻干脆片品质的影响[J].北方园艺,2014,18:48-51.
[5]郝晓玲,王如福.高新技术在果蔬贮藏中的应用[J].食品研究与开发,2003,24(4):107-108.
[6]吴敏.包装和贮藏条件对荔枝果汁品质的影响研究[D].广州:华南农业大学,2016.
[7]孟阳.热风干燥及贮藏包装方法对无核白葡萄干品质影响的研究[D].乌鲁木齐:新疆农业大学,2015.
[8]史君彦,郑秋丽,王清,等.LED光照处理对豇豆采后贮藏品质和生理特征的影响[J].食品工业科技,2018,39(04):250-253,259.
[9]杨建丽,杜娟,廖新福,等.包装方式对哈密瓜干贮藏品质的影响[J].食品工业,2016,(6):1.
[10]崔满满,崔盼杰,夏娜,等.微波气流预干燥和微波真空组合干燥生产甜瓜片[J].食品科技,2012,37(07):100-104.
[11]Varnalis A I,Brennan J G,Mac Dougall D B,et al.Optimisation of high temperature puffing of potato cubes using response surface methodology[J].Journal of Food Engineering,2004,61(2):153-163.
[12]许建,马西欣,陈俊科,等.哈密瓜干制过程中褐变抑制工艺的研究[J].中国食物与营养,2016,22(04):35-37.
[13]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,2007:21-74.
[14]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2012:111-135.
[15]夏文宽.菜芙蓉花总黄酮的提取与抗氧化活性研究[D].镇江:江苏大学,2007.
[16]付西光,董英,马海乐.食品真空冷冻干燥研究[J].江苏理工大学学报(自然科学版),2001,22(4):19-23.
[17]王兰菊,屠琼芳,刘颖,等.壳聚糖涂膜对鲜切山药品质的影响[J].食品工业科技,2009,30(4):309-311.
[18]王萍,李述刚,李勇,等.不同包装方式对南疆薄皮鲜食核桃营养品质的影响研究[J].保鲜与加工,2016,16(4):45.
[19]李惠娟.短波紫外线处理对蘑菇采后褐变作用机制的研究[D].天津:天津商业大学,2014.