干燥方式对火龙果果皮理化特性的影响
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摘要
采用热风干燥、真空干燥和真空冷冻干燥处理火龙果果皮,探讨干燥方式对果皮的理化特性影响。结果表明,热风干燥后的果皮的亮度(L*)、红绿值(a*)、黄蓝值(b*)与新鲜果皮和其他2种干燥方式处理后果皮均存在显著性差异(P <0. 05);真空冷冻干燥后果皮收缩率、孔隙率和复水率优于热风干燥和真空干燥;不同干燥方式后果皮的脆性和弹性存在显著性差异(P <0. 05),真空冷冻干燥后果皮口感最适合直接食用;果皮复水后与新鲜果皮相比,TPA指标存在显著性差异(P <0. 05);在营养方面,新鲜果皮最好;不同干燥方式处理后果皮相比,热风干燥后果皮的总抗氧化性和清除自由基能力最好,真空冷冻干燥后果皮的色素和总黄酮含量最高,真空干燥后果皮营养无明显优势。
The pitaya pericarp was treated by hot air-drying,vacuum drying and vacuum freeze-drying,and the effects of different drying methods on the physical and chemical properties of the pericarp were discussed. The results indicated that the luminance( L*),red and green value( a*),yellow and blue value( b*) of the pericarp after hot air-drying were significantly different from the fresh pericarp and others treated by other two drying methods. The shrinkage rate,porosity and rehydration rate of the pericarp after vacuum freeze-drying were greater than that of hot air-drying and vacuum drying. There were significant differences in brittleness and elasticity among different drying methods( P < 0. 05). The taste of pericarp after vacuum freeze-drying was the most suitable for direct consumption.Compared with fresh pericarp,there were significant differences in TPA index after rehydration( P < 0. 05). Indeed,fresh pericarp was the best in terms of nutrition. Comparing to pericarp dried with different methods,the pericarp's total antioxidant activity and the ability for eliminating free radicals were the strongest after hot air drying. Pericarp treated with vacuum-freezing drying had the maximum contents of pigments and general flavonoids. In comparison,pericarp dried by vacuum drying had no evident superiority regarding its nutrition.
The pitaya pericarp was treated by hot air-drying,vacuum drying and vacuum freeze-drying,and the effects of different drying methods on the physical and chemical properties of the pericarp were discussed. The results indicated that the luminance( L*),red and green value( a*),yellow and blue value( b*) of the pericarp after hot air-drying were significantly different from the fresh pericarp and others treated by other two drying methods. The shrinkage rate,porosity and rehydration rate of the pericarp after vacuum freeze-drying were greater than that of hot air-drying and vacuum drying. There were significant differences in brittleness and elasticity among different drying methods( P < 0. 05). The taste of pericarp after vacuum freeze-drying was the most suitable for direct consumption.Compared with fresh pericarp,there were significant differences in TPA index after rehydration( P < 0. 05). Indeed,fresh pericarp was the best in terms of nutrition. Comparing to pericarp dried with different methods,the pericarp's total antioxidant activity and the ability for eliminating free radicals were the strongest after hot air drying. Pericarp treated with vacuum-freezing drying had the maximum contents of pigments and general flavonoids. In comparison,pericarp dried by vacuum drying had no evident superiority regarding its nutrition.
引文
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[21]金洋,张洪超,薛张芝,等.不同干燥方法对乌贼品质及微观结构的影响[J].食品科学,2017,38(15):189-195.
[22] NGUYEN V T,QUAN V V,BOWYER M C,et al.Effects of different drying methods on bioactive compound yield and antioxidant capacity of phyllanthus amarus[J].Drying Technology,2015,33(8):1 006-1 017.
[23] PAPOUTSIS K,PRISTIJONO P,GOLDING J B,et al.Effect of vacuum‐drying,hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon(Citrus limon)pomace aqueous extracts[J]. International Journal of Food Science&Technology,2016,52(4):89-91.
[24] SAMOTICHA J,WOJDYLO A,LECH K. The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries[J]. LWT-Food Science and Technology,2016,66:484-489.
[25] HSU C L,CHEN W,WENG Y M,et al. Chemical composition,physical properties,and antioxidant activities of yam flours as affected by different drying methods[J].Food Chemistry,2003,83(1):85-92.
[2] ZHENG G M,XIANG-YANG L I,WU-JI Y E. A study of red-pigment from the pitaya peel[J]. Journal of Guangdong College Petrochemical Technology,2005,3(2):6-8.
[3]邓媛元,汤琴,张瑞芬,等.不同干燥方式对苦瓜营养与品质特性的影响[J].中国农业科学,2017,50(2):362-371.
[4]邓红,王小娟.不同干燥方法对苹果片品质的影响[J].食品科技,2007,32(2):84-87.
[5] VARNALIS A I,BRENNAN J G,MACDOUGALL D B. A proposed mechanism of high-temperature puffing of puffing.PartⅡ. The influence of blanching and initial drying on the permeability of the partially dried layer to water vapour[J]. Journal of Food Engineering,2001,48(4):369378.
[6] YADAV A R,GUHA M,THARANATHAN R N,et al.Changes in characteristics of sweet potato flour prepared by different drying techniques[J]. LWT-Food Science and Technology,2006,39(1):20-26.
[7] STEPPE K,CNUDDE V,GIRARD C,et al. Use of X-ray computed microtomography for non-invasive determination of wood anatomical characteristics[J]. Journal of Structural Biology,2004,148(1):11.
[8] RUI W,MIN Z,MUJUMDAR A S. Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices[J]. Journal of Food Engineering,2010,101(2):131-139.
[9] RAHMAN M S,ALFARSI S A. Instrumental texture profile analysis(TPA)of date flesh as a function of moisture content[J]. Journal of Food Engineering,2005,66(4):505-511.
[10] DAI Z,CUI Y,WANG H. Changes of textural properties of cultured pseudosciaena crocea muscle under different frozen storage conditions[J]. Food&Fermentation Industries,2008,34(8):188-191.
[11] LARRAURI J A,RUPEREZ P,SAURACALIXTO F.Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels[J].Journal of Agricultural&Food Chemistry,1997,45(4):1 390-1 393.
[12] CHANG C H,LIN H Y,CHANG C Y,et al. Comparisons on the antioxidant properties of fresh,freeze-dried and hot-air-dried tomatoes[J]. Journal of Food Engineering,2006,77(3):478-485.
[13]叶兴乾,刘东红,陈健初,等.不同干燥方法对栗粉的理化性质与功能特性的影响[J].农业工程学报,2001,17(4):95-98.
[14]胡庆国,张慜,杜卫华,等.不同干燥方式对颗粒状果蔬品质变化的影响[J].食品与生物技术学报,2006,25(2):28-32.
[15]黄建立,黄艳,郑宝东,等.不同干燥方式对银耳品质的影响[J].中国食品学报,2010,10(2):167-173.
[16] KROKIDA M K,MAROULIS Z B. Effect of drying method on shrinkage and porosity[J]. Drying Technology,1997,15(10):2 441-2 458.
[17] WANG H,XIE H,CHEN S,et al. Effect of different drying methods on drying characteristics and qualities of lemon slices[J]. Transactions of the Chinese Society of Agricultural Engineering,2017,33(14):292-299.
[18] DAI Z,CUI Y,WANG H. Changes of textural properties of cultured pseudosciaena crocea muscle under different frozen storage conditions[J]. Food&Fermentation Industries,2008,34(8):188-191.
[19]马先英,赵世明,林艾光.不同干燥方法对胡萝卜复水性及品质的影响[J].大连海洋大学学报,2006,21(2):158-161.
[20]丁媛媛,毕金峰,木泰华,等.不同干燥方式对甘薯产品品质的影响[J].食品科学,2011,32(16):108-112.
[21]金洋,张洪超,薛张芝,等.不同干燥方法对乌贼品质及微观结构的影响[J].食品科学,2017,38(15):189-195.
[22] NGUYEN V T,QUAN V V,BOWYER M C,et al.Effects of different drying methods on bioactive compound yield and antioxidant capacity of phyllanthus amarus[J].Drying Technology,2015,33(8):1 006-1 017.
[23] PAPOUTSIS K,PRISTIJONO P,GOLDING J B,et al.Effect of vacuum‐drying,hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon(Citrus limon)pomace aqueous extracts[J]. International Journal of Food Science&Technology,2016,52(4):89-91.
[24] SAMOTICHA J,WOJDYLO A,LECH K. The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries[J]. LWT-Food Science and Technology,2016,66:484-489.
[25] HSU C L,CHEN W,WENG Y M,et al. Chemical composition,physical properties,and antioxidant activities of yam flours as affected by different drying methods[J].Food Chemistry,2003,83(1):85-92.