摘要
为了研究不同干燥方式对黄桃果干结构特性和营养品质的影响,采用热风、热泵和真空冷冻3种干燥方式制备黄桃果干,考察不同方式制备的果干在含水量、复水性、质地、色泽、微观结构和营养成分含量等方面的差异。结果表明:真空冷冻干燥果干的含水率低于10%,复水性强,产品酥脆,硬度大,色泽好,营养成分含量总体高于热风和热泵干燥果干;而热风干燥和热泵干燥的果干含水率在20%左右,复水性较差,干燥后产品干瘪,色泽暗淡,营养成分损失较大。综合来看,3种干燥方式中真空冷冻干燥方式的效果最好,获得的黄桃果干组织结构疏松、色泽好、产品酥脆,营养品质较优,而热风干燥获得的果干质量最差。
In order to study effects of different drying methods on quality properties and microstructure of yellow peach(Amygdalus persica),vacuum freeze drying,heat pump drying and hot air drying were used to prepare dried yellow peach.Differences of nutrition quality,texture,moisture content,color,microstructure and rehydration properties of the dried yellow peach fruits prepared by the three drying methods were studied.Results showed that less than 10%in moisture content,vacuum freeze-dried fruit is of a strong rehydration capacity;it is pretty colour,crisp,not easy to break,and higher than hot air and heat pump dried fruits in overall nutrient contents.Whereas the hot air and heat pump dried fruits both are of a poor rehydration capacity and about a 20%moisture content;they are shriveled and dim color with a great lost of nutrients.In conclusion,the vacuum freeze drying method is the best,its dried yellow peach has a loose structure,good color,crisp taste,and better nutritional quality,while the hot air drying method is the worst due to its bad dried fruit quality.
作者
张群
舒楠
黄余年
李绮丽
ZHANG Qun;SHU Nan;HUANG Yu-nian;LI Qi-li(Hunan Agricultural Products Processing Institute,Changsha 410125,PRC;Longping Branch,Graduate School of Hunan University,Changsha 410125,PRC)
出处
《湖南农业科学》
2021年第4期86-89,95,共5页
Hunan Agricultural Sciences
基金
湖南省现代农业产业技术水果产业体系岗位经费(湘农发〔2019〕105号)
湖南省重点研发计划(2020NK2048)。
关键词
黄桃
干燥方式
结构特性
营养品质
yellow peach(Amygdalus persica)
drying method
microstructure
nutritional quality
作者简介
张群(1972-),女,湖南澧县人,研究员,主要从事水果贮藏与加工的科研与技术推广。
