[1]马鹏利,夏宁,滕建文.预冷冻处理对微波真空干燥下菠萝蜜和胡萝卜果蔬干干燥特性和品质特性的影响研究[J].中国调味品,2021,46(6):29-36.
Effect of pre-freezing on drying characteristics and quality characteristics of dry jackfruit and carrot at microwave-vacuum drying[J].CHINA CONDIMENT,2021,46(6):29-36.
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预冷冻处理对微波真空干燥下菠萝蜜和胡萝卜果蔬干干燥特性和品质特性的影响研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年6期
- 页码:
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29-36
- 栏目:
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- 出版日期:
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2021-06-15
文章信息/Info
- Title:
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Effect of pre-freezing on drying characteristics and quality characteristics of dry jackfruit and carrot at microwave-vacuum drying
- 作者:
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马鹏利; 夏宁; 滕建文
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- 文献标志码:
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A
- 摘要:
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果蔬原料含糖量的差异容易影响干燥过程并对产品品质产生影响。本文通过对两种典型的高糖菠萝蜜和低糖胡萝卜果蔬原料在微波真空干燥下的干燥特性与品质特性的研究，探讨了预冷冻处理对果蔬干的干燥特性(干燥速率和干基含水率)和品质特性（膨化率、硬度、脆度、组织结构、感官品质）的影响。结果表明：与未处理果干相比，在干燥前期，预冷冻处理均提高了菠萝蜜和胡萝卜果干的干燥速率，当微波功率为0.5 w/g 和1.5 w/g时，预冷冻处理后的菠萝蜜果干的干燥速率提高了1.04倍/1.13倍，预冷冻处理后的胡萝卜果干的干燥速率提高了1.18倍/1.24倍；微波功率越高，干燥速率提高越明显，且菠萝蜜果干的干燥速率提升程度远小于胡萝卜果干的，说明果蔬的含糖量对于果蔬制品的干燥效率具有很大的影响，果蔬干制品的品质特性同样受到微波功率及原料含糖量的影响。与未处理果干相比，预冷冻处理的菠萝蜜果干的品质特性无显著差异，胡萝卜果干的品质特性差异性显著（P＜0.01），膨化率、硬度和脆度分别提高了1.2倍，0.32倍和0.94倍。预冷冻处理的菠萝蜜果干样品的表面有糖溢出，容易焦糊，质地较硬，口感不好，影响产品品质，而预冷冻胡萝卜果干颜色鲜艳，表面干燥，质地较好；显然，通过预冷冻提高果蔬干的干燥特性和品质特性是可行的，但其效果受到果树原料组织及含糖量的显著影响，综合评价，低含糖量的胡萝卜通过预冷冻处理可获得干燥效率和品质特性更好的产品。
- Abstract:
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The difference of sugar content of fruit and vegetable raw materials easily affects the drying process and affects product quality. In this paper, by studying the drying characteristics and quality characteristics of two typical high-sugar jackfruit and low-sugar carrot under microwave vacuum drying, the drying characteristics (drying rate and dry basis moisture content) and the influence of quality characteristics (puffing rate, hardness, brittleness, structure, sensory quality). The results showed that compared with untreated dried fruit, the pre-freezing treatment increased the drying rate of jackfruit and carrot dried fruit in the early stage of drying. When the microwave power was 0.5 w/g and 1.5 w/g, the drying rate of dried jackfruit for the pre-freezing treatment is increased by 1.04 times/1.13 times, and the drying rate of dried carrot after pre-freezing treatment is increased by 1.18 times/ 1.24times; the higher the microwave power, the more obvious the increase in drying rate, and the drying increase rate of jackfruit is much lower than that of dried carrots, indicating that the sugar content of fruits and vegetables has a great influence on the drying efficiency of fruit and vegetable products. The quality characteristics of dried fruit and vegetable products are also affected by microwave power and sugar content of raw materials. Compared with untreated dried fruit, the quality characteristics of pre-frozen jackfruit have no significant difference, while the quality characteristics of dried carrot fruit are significantly different (P＜0.01). The puffing rate, hardness and brittleness are increased by 1.2 times, 0.32 times and 0.94 times respectively . The pre-frozen dried jackfruit sample has sugar overflow on the surface, which is easy to burn, the texture is hard, the taste is not good, and the product quality is affected. The pre-frozen dried carrot has bright color, dry surface and good texture; It is feasible to improve the drying characteristics and quality characteristics of dried fruits and vegetables by freezing, but its effect is significantly affected by the raw material structure and sugar content of the fruit and vegetables . Comprehensive evaluation, the carrots with low sugar content can obtain better drying efficiency and quality characteristics. through pre-freezing
更新日期/Last Update:
2021-06-15