枸杞表皮蜡质及制干技术研究
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摘要
枸杞鲜果含水率高,且表皮有蜡质层覆盖,制干时间长易霉变,故根据其生理特性,研制适用的促干剂及相应制干工艺十分重要。采用GC-MS(气-质联用)对枸杞表皮蜡质成分进行分析,定量鉴定出蜡质层的主要成分为长链脂肪烃类化合物,为促干剂的筛选和研发提供科学数据；采用电镜切片法对构杞表皮蜡质层显微结构进行研究,揭示了枸杞蜡质层的微观结构为呈条状覆盖于枸杞表皮,比较了未经促干剂处理和不同促干剂处理的枸杞表皮蜡质结构差异,阐明了枸杞促干剂的促干机理；在实验室热风干燥下,通过制干干燥曲线和制干失水速率曲线的比较,筛选出一号促干剂的最佳配比：植物油10%,NaOH 1%,乙醇4%,Na2CO3 65%,最佳稀释比例促干剂：清水=1g：100ml；以经过促干处理的鲜枸杞为对象,在基本恒湿条件下,采用不同的温度进行热风制干枸杞试验,获得了促干处理鲜枸杞的制干干燥曲线和制干失水速率曲线,分析得出枸杞制干特性；采用变温制干工艺制干枸杞,通过分析比较得出了在温度20～28°C,相对湿度46～56%的大气环境条件下,经一号促干剂处理的枸杞鲜果变温制干工艺方案；对鲜枸杞实验室制干技术进行了对比研究,委托德国汉斯·宾得干燥公司的干燥实验中心采用其对高水分、高糖分浆果快速制干经验工艺和实验设备,对枸杞鲜果进行了制干实验；在连续晴天和连续昙天情况下对经一号促干剂和一号防霉剂处理的枸杞,进行太阳能小棚和自然晾晒对比制干,为太阳能大棚制干试验提供依据；根据枸杞国家和行业最新标准,改良了的优选出的经验促干剂配方,其配比(质量比)为植物油：乙醇：NaOH:Na2CO3: Na2S2O5/10:4:1:65:10.8;对产业化规模的枸杞太阳能大棚制干工艺进行了现场研究和优化,采用逆向压风技术,使得棚内温、湿度均衡,-制干样品一致性明显提高,有利于霉变率的降低。
Lycium has high moisture content and has waxy layer on the epidermis, which keep its drying time long and easy to mildew. So according to its physiological characteristics, the development of dry-promoting agent for the corresponding system of dry process is very important. GC-MS (gas chromatography-mass) was used on analyzing wax components of Lycium epidermal, and quantitatively identified the main component of the cuticle layer is long chain aliphatic hydrocarbon which provided scientific data for the screening and research on dried of Lycium fruit. A method of electron microscopy to research on the cuticle layer revealed the microstructure of the cuticle layer of Lycium, that epidermal wax were striped to cover the epidermis. It was used to compare the difference of epidermal wax structure of Lycium between the Lycium fruit without treatment of drying promoter and the Lycuim with different treatment of drying promoter, by which explained the mechanism of Lycium drying promoter. With hot air drying in laboratory, through comparing the drying curves and drying rate curves of water loss, Filter the best ratio of drying promoter:vegetable oil 10%, NaOH 1%, ethanol 4%, Na2CO3 65%,and the best dilution ratio:the dried:Water=1g:100ml.Taking Lycium fruit treated after drying promoter as the object of study, under basic condition of constant humidity, different temperature hot air system was used to Lycium drying test, and got the drying curves and drying rate curves of water loss and obtained the characteristics of Lycium fruit drying. Variable temperature system was used to dry Lycium, and by analyzing and comparing,Lycium drying process plan treated by 1st drying promoter under the temperature of 20～28℃and Relative Humidity 46～56% of the atmospheric environmental conditions was obtained. As a comparative study of Laboratory production of fresh Lycium drying technology, we commissioned the German company Hans. Pentax drying Experimental Centre to dry Lycium fruit with its high moisture, high sugar berries rapid process and conduct the laboratory equipment. In consecutive sunny and overcast days, the solar and natural drying test on the Lycium fruit treated by 1st drying promoter and 1st antifungal agent provided the basis for the solar energy hot house system. According to the latest national and industry standards for Lycium, we improved the experience formula of drying promoter.
The ratio (mass ratio) is Vegetable oil:ethanol:NaOH:Na2CO3:Na2S2O5/10: 4:1:65:1.8.We did study on the dry process of industrial scale solar energy hot house, in which we used the reverse air pressure technology making the shed temperature and humidity balance, significantly improving the consistency of dried samples,and beneficial to reduce the rate of mold.
Lycium has high moisture content and has waxy layer on the epidermis, which keep its drying time long and easy to mildew. So according to its physiological characteristics, the development of dry-promoting agent for the corresponding system of dry process is very important. GC-MS (gas chromatography-mass) was used on analyzing wax components of Lycium epidermal, and quantitatively identified the main component of the cuticle layer is long chain aliphatic hydrocarbon which provided scientific data for the screening and research on dried of Lycium fruit. A method of electron microscopy to research on the cuticle layer revealed the microstructure of the cuticle layer of Lycium, that epidermal wax were striped to cover the epidermis. It was used to compare the difference of epidermal wax structure of Lycium between the Lycium fruit without treatment of drying promoter and the Lycuim with different treatment of drying promoter, by which explained the mechanism of Lycium drying promoter. With hot air drying in laboratory, through comparing the drying curves and drying rate curves of water loss, Filter the best ratio of drying promoter:vegetable oil 10%, NaOH 1%, ethanol 4%, Na2CO3 65%,and the best dilution ratio:the dried:Water=1g:100ml.Taking Lycium fruit treated after drying promoter as the object of study, under basic condition of constant humidity, different temperature hot air system was used to Lycium drying test, and got the drying curves and drying rate curves of water loss and obtained the characteristics of Lycium fruit drying. Variable temperature system was used to dry Lycium, and by analyzing and comparing,Lycium drying process plan treated by 1st drying promoter under the temperature of 20～28℃and Relative Humidity 46～56% of the atmospheric environmental conditions was obtained. As a comparative study of Laboratory production of fresh Lycium drying technology, we commissioned the German company Hans. Pentax drying Experimental Centre to dry Lycium fruit with its high moisture, high sugar berries rapid process and conduct the laboratory equipment. In consecutive sunny and overcast days, the solar and natural drying test on the Lycium fruit treated by 1st drying promoter and 1st antifungal agent provided the basis for the solar energy hot house system. According to the latest national and industry standards for Lycium, we improved the experience formula of drying promoter.
The ratio (mass ratio) is Vegetable oil:ethanol:NaOH:Na2CO3:Na2S2O5/10: 4:1:65:1.8.We did study on the dry process of industrial scale solar energy hot house, in which we used the reverse air pressure technology making the shed temperature and humidity balance, significantly improving the consistency of dried samples,and beneficial to reduce the rate of mold.
引文
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[31]杨涓.枸杞粉的真空冷冻干燥加工工艺.宁夏农学院学报,2001,22(1)：74-76
[32]孙平,李春禄等.真空冷冻干燥生产活性枸杞的试验.食品科学,1994,10：45-46
[33]柴京富,赵士杰.枸杞子的干制机理和干燥方法.农村牧区机械化,2003,(1)：28-29
[34]章中.枸杞保藏加工技术现状.中国食物与营养,2008,(5)：31-33
[35]王荣梅,张陪正等.低温气流膨化枸杞研究.中国食物与营养,2006,(3)： 44-46
[36]李生晏,蔡志清,曹雪源等.枸杞果实的采收制干与贮藏.石河子科技,1994,(3)：37-38
[37]Tsami E. Krokida M K. Drouzas A E. Effect of Drying Method on the Sorption Characteristics of Model Fruit Powders. Journal of Food Engineering,1999,38:381-392
[38]Aysun Maskan, Sevim Kaya, Medeni Maskan.Hot air and drying of grape leather(pestil).Journal of Food Engineering,2002,54:81-88
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