真空冷冻和热风干燥对蓝莓品质的影响

doi:10.7506/spkx1002-6630-201405013

食品科学

真空冷冻和热风干燥对蓝莓品质的影响

许晴晴，陈杭君，郜海燕，宋丽丽，穆宏磊

1.南京农业大学食品科技学院，江苏南京 210095；2.浙江省农业科学院食品科学研究所，浙江省果蔬保鲜与加工技术研
究重点实验室，浙江杭州 310021

出版日期:2014-03-15 发布日期:2014-04-04

Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits

XU Qing-qing, CHEN Hang-jun, GAO Hai-yan, SONG Li-li, MU Hong-lei

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Online:2014-03-15 Published:2014-04-04

摘要/Abstract

摘要：

研究真空冷冻干燥和热风干燥处理对蓝莓品质的影响。采用电阻法测定蓝莓的共晶点和共熔点，并绘制了蓝莓冻干曲线；从干燥后蓝莓的微观结构、复水比、色泽、质构、VC、总花色苷和总酚等指标比较真空冷冻和热风干燥蓝莓产品的品质。结果表明：蓝莓的共晶点为－33 ℃，共熔点为－30 ℃；真空冷冻干燥蓝莓复水性好，且果实中VC、总花色苷和总酚的含量分别为5.52 mg/100 g、1.55 mg/g和3.55 mg/g，显著高于热风干燥的产品。因此，真空冷冻干燥在保持蓝莓复水性、感官品质和活性成分等方面比热风干燥具有明显优势。

关键词: 蓝莓, 真空冷冻干燥, 冻干曲线, 共晶点, 共熔点

Abstract:

The effects of vacuum freeze-drying and hot-air-drying on the quality of blueberry fruit were investigated in thisstudy. The eutectic point and consolute point of blueberry were determined using the resistance method to analyze freezedryingcurve. Ultrastructure, rehydration rate and the contents of vitamin C (VC) and anthocyanin of hot-air and vacuumfreeze dried blueberry fruits were also investigated. The results showed that the eutectic and co-melting temperatures ofblueberry were －33 and －30 ℃, respectively. Compared with hot-air drying treatment, vacuum freeze-drying maintaineda higher rehydration capacity. The contents of VC, anthocyanin and total phenolic in vacuum freeze dried blueberry were5.52 mg/100 g, 1.55 mg/g and 3.55 mg/g, respectively. Therefore, vacuum freeze-drying has the advantages over hot-airdrying in maintaining the rehydration characteristics, sensory quality and active ingredients of dried blueberry fruit.

Key words: blueberry, vacuum freeze drying, freeze-drying curve, eutectic point, consolute point

许晴晴，陈杭君，郜海燕，宋丽丽，穆宏磊. 真空冷冻和热风干燥对蓝莓品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201405013.

XU Qing-qing, CHEN Hang-jun, GAO Hai-yan, SONG Li-li, MU Hong-lei. Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405013.

[1]	薛宏坤, 谭佳琪, 刘成海, 刘钗. 超声-闪式联合法制备蓝莓花色苷提取物及其体内外抗肿瘤活性评价[J]. 食品科学, 2020, 41(6): 259-269.
[2]	王储炎，张继刚，杨柳青，李珂昕，蔡敬民，胡勇，欧晓华. 3 种乳酸菌发酵对蓝莓多酚、原花青素含量及抗氧化活性的影响[J]. 食品科学, 2020, 41(24): 87-94.
[3]	张娜威，陈凤仪，李二虎. 蓝莓酒渣对泡菜亚硝酸盐和生物胺的抑制作用[J]. 食品科学, 2020, 41(17): 1-8.
[4]	王兰娇，李大婧，张良聪，柴智，何伟伟，黄午阳，包怡红，张钟元. 利用密度泛函理论分析蓝莓花色苷抗氧化活性[J]. 食品科学, 2020, 41(17): 53-59.
[5]	宋悦, 金鑫, 毕金峰, 吕健, 李旋, 李潇. 超声辅助渗透处理对热风干燥及真空冷冻干燥黄桃片品质的影响[J]. 食品科学, 2020, 41(15): 177-185.
[6]	林杨, 杨平, 张琦, 郎宇曦, 邓皓天, 孟宪军. 蓝莓花色苷对脂多糖诱导RAW 264.7细胞炎症及结肠癌细胞增殖、凋亡的影响[J]. 食品科学, 2020, 41(13): 133-140.
[7]	刘雨曦，薛佳，傅宝尚，张玉莹，祁立波，秦磊. 超声波喷雾-冷冻干燥与传统干燥技术制备高汤粉体的比较[J]. 食品科学, 2020, 41(11): 128-134.
[8]	张海伟，鲁加惠，张雨露，梁进，张梁. 干燥方式对香菇品质特性及微观结构的影响[J]. 食品科学, 2020, 41(11): 150-156.
[9]	邹小波，杨志坤，石吉勇，黄晓玮，张文，Haroon Elrasheid TAHIR. 阿拉伯胶/白色玫瑰茄提取物复合涂膜对低温贮藏蓝莓保鲜效果的影响[J]. 食品科学, 2019, 40(7): 204-211.
[10]	曹雪慧，赵东宇，朱丹实，张方方，李鑫芮，励建荣. 渗透预处理对蓝莓冻结特性的影响[J]. 食品科学, 2019, 40(7): 192-197.
[11]	韩姝葶，王婉馨，袁国强，昌萍，董兰营，王增利. 干燥方式对铁皮石斛品质的影响[J]. 食品科学, 2019, 40(3): 142-148.
[12]	丁欢欢，景志行，许剑锋，刘海泉，赵勇. 中国野生蓝莓对非酒精性脂肪肝的保肝效果[J]. 食品科学, 2019, 40(3): 173-177.
[13]	王丹，张静，贾晓曼，辛力，翟浩. 蓝莓采后主要病原菌的分离鉴定及肉桂精油抑菌效果[J]. 食品科学, 2019, 40(24): 167-172.
[14]	王浩，谭畅，陈静，徐家鑫，李冬男，孟宪军. 魔芋胶对蓝莓凝胶体系3D打印特性的影响[J]. 食品科学, 2019, 40(23): 104-110.
[15]	于红，彭珍，黄涛，李君怡，熊涛. 高活性益生菌发酵枸杞粉的真空冷冻干燥工艺优化[J]. 食品科学, 2019, 40(20): 255-260.

真空冷冻和热风干燥对蓝莓品质的影响

Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价