微波真空与真空冷冻组合干燥对芦笋营养与品质的影响
|
摘要
为获得优良的芦笋干燥制品,采用微波真空干燥和真空冷冻干燥技术对芦笋进行不同的组合干燥处理,并对干燥芦笋的营养成分和品质进行评价。以芦笋为原材料,通过不同的微波真空和真空冷冻干燥组合对芦笋进行干燥处理,以芦笋的冻干时间、含水量、复水性、成分、色泽等指标,确定芦笋干燥的工艺技术参数。结果显示:微波干燥2 min后再进行冷冻干燥12 h芦笋脱水率可达95.4%;以微波干燥2 min后再冻干20 h的芦笋色泽最优;纯冷冻干燥的芦笋复水比较好,8 min可达10.38;冷冻干燥对芦笋VC含量影响较小,微波处理对芦笋VC含量有一定损失;真空冷冻干燥芦笋保留蛋白质和总糖含量高于微波处理后再冷冻干燥的芦笋;微波处理的芦笋对细菌和真菌都有显著的杀菌作用,但对细菌的杀菌效果好于真菌。对减少芦笋加工过程中营养成分的损失,提高干燥产品品质和芦笋工业化深加工提供了理论依据。
In order to obtain excellent dried products of asparagus,different combinations of drying treatments were carried out by microwave vacuum drying and vacuum freeze-drying techniques,and the nutrient composition and quality of dried asparagus were evaluated. The asparagus was used as raw material,and the asparagus was dried by different microwave vacuum and vacuum freeze-drying combination. The technical parameters of asparagus drying process were determined by freeze-drying time,water content,rehydration,composition and color of asparagus. The experimental results showed that:the dehydration rate of asparagus was 95.4 % when processed with microwave-dried 2 min and then freeze-dried for 12 h;the color of asparagus dried by microwave for 2 min before freeze-drying for 20 h was optimal;the rehydration of frozen and dried asparagus was better,reaching 10.38 in 8 min;freeze-drying had little effect on VCcontent of asparagus,microwave treatment had a certain loss of asparagus VCcontent;vacuum freeze-dried asparagus retained protein and total sugar content higher than microwave treatment and then freeze-dried asparagus;microwave treatment asparagus had a significant bactericidal effect on bacteria and fungi,but the bactericidal effect on bacteria was better than fungi. This study provided a theoretical basis for reducing the loss of nutrients in the processing of asparagus,improving the quality of dried products and deep processing of asparagus industrialization.
In order to obtain excellent dried products of asparagus,different combinations of drying treatments were carried out by microwave vacuum drying and vacuum freeze-drying techniques,and the nutrient composition and quality of dried asparagus were evaluated. The asparagus was used as raw material,and the asparagus was dried by different microwave vacuum and vacuum freeze-drying combination. The technical parameters of asparagus drying process were determined by freeze-drying time,water content,rehydration,composition and color of asparagus. The experimental results showed that:the dehydration rate of asparagus was 95.4 % when processed with microwave-dried 2 min and then freeze-dried for 12 h;the color of asparagus dried by microwave for 2 min before freeze-drying for 20 h was optimal;the rehydration of frozen and dried asparagus was better,reaching 10.38 in 8 min;freeze-drying had little effect on VCcontent of asparagus,microwave treatment had a certain loss of asparagus VCcontent;vacuum freeze-dried asparagus retained protein and total sugar content higher than microwave treatment and then freeze-dried asparagus;microwave treatment asparagus had a significant bactericidal effect on bacteria and fungi,but the bactericidal effect on bacteria was better than fungi. This study provided a theoretical basis for reducing the loss of nutrients in the processing of asparagus,improving the quality of dried products and deep processing of asparagus industrialization.
引文
[1]陈学红,濮杨,周秋阳.不同采收期绿芦笋品质的综合评价[J].食品与发酵工业,2017,349(1):229-234
[2]王明空,何俊萍,王伟,等.绿芦笋真空冷冻干燥工艺研究[J].食品科学,2006,27(11):289-293
[3]幸胜平,肖华志,冯健雄,等.浅论我国芦笋加工利用现状及发展趋势[J].江西农业学报,2008,20(12):89-92
[4]柴文臣,阎世江,张微.芦笋采收贮藏加工技术研究进展[J].北方园艺,2015,350(23):196-201
[5]弋顺超,饶景萍,董长科,等.漂烫处理和速冻处理对白芦笋营养成分的影响[J].西北农业学报,2007,16(1):172-175
[6]孙帅,崔政伟.微波联合干燥方法的发展趋势及展望[J].食品工业,2013,34(1):158-161
[7]宋芸.微波真空与真空冷冻干燥组合生产脱水果蔬[D].无锡:江南大学,2008
[8]卜召辉,胡庆国,陆宁.真空微波与真空冷冻联合干燥金针菇的研究[J].包装与食品机械,2011,29(3):16-19
[9]何俊萍,王明空,王伟,等.提高真空冷冻干燥绿芦笋复水性的研究[J].食品工业科技,2006,27(7):93-95,98
[10]库尔班江,赛丽曼.碘量法测水果蔬菜中维生素C的含量[J].伊犁师范学院学报,2007(3):28-32
[11]朱蕴兰,陈宏伟,陈安徽,等.不同干燥方式对芦笋营养与品质特性的影响[J].北方园艺,2018(1):129-134
[12]王孝平,杏树礼.考马斯亮蓝法测定蛋白含量的研究[J].天津化工,2009,23(3):40-41
[2]王明空,何俊萍,王伟,等.绿芦笋真空冷冻干燥工艺研究[J].食品科学,2006,27(11):289-293
[3]幸胜平,肖华志,冯健雄,等.浅论我国芦笋加工利用现状及发展趋势[J].江西农业学报,2008,20(12):89-92
[4]柴文臣,阎世江,张微.芦笋采收贮藏加工技术研究进展[J].北方园艺,2015,350(23):196-201
[5]弋顺超,饶景萍,董长科,等.漂烫处理和速冻处理对白芦笋营养成分的影响[J].西北农业学报,2007,16(1):172-175
[6]孙帅,崔政伟.微波联合干燥方法的发展趋势及展望[J].食品工业,2013,34(1):158-161
[7]宋芸.微波真空与真空冷冻干燥组合生产脱水果蔬[D].无锡:江南大学,2008
[8]卜召辉,胡庆国,陆宁.真空微波与真空冷冻联合干燥金针菇的研究[J].包装与食品机械,2011,29(3):16-19
[9]何俊萍,王明空,王伟,等.提高真空冷冻干燥绿芦笋复水性的研究[J].食品工业科技,2006,27(7):93-95,98
[10]库尔班江,赛丽曼.碘量法测水果蔬菜中维生素C的含量[J].伊犁师范学院学报,2007(3):28-32
[11]朱蕴兰,陈宏伟,陈安徽,等.不同干燥方式对芦笋营养与品质特性的影响[J].北方园艺,2018(1):129-134
[12]王孝平,杏树礼.考马斯亮蓝法测定蛋白含量的研究[J].天津化工,2009,23(3):40-41