食品科学 ›› 2020, Vol. 41 ›› Issue (3): 47-54.doi: 10.7506/spkx1002-6630-20190503-009

• 基础研究 • 上一篇    下一篇

刺梨不同干燥模型建立及综合品质分析

陈思奇,顾苑婷,王霖岚,肖仕芸,杜勃峰,丁筑红   

  1. (贵州大学酿酒与食品工程学院,国家林业草原局刺梨工程技术研究中心,贵州省农畜产品储藏与加工重点实验室,贵州 贵阳 550025)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31860446);贵州省科学技术基金项目(黔科合基础[2019]1104); 贵州省科技计划项目(黔科合平台人才[2018]5781号)

Drying Modeling and Comprehensive Quality Analysis of Rosa roxburghii Tratt Fruit

CHEN Siqi, GU Yuanting, WANG Linlan, XIAO Shiyun, DU Bofeng, DING Zhuhong   

  1. (National Forestry and Grassland Bureau Rosa roxburghii Tratt Engineering Technology Research Center, Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为科学合理地选择刺梨果实人工干燥实用技术,最大限度减少干制后原料品质变化和营养损失,以刺梨鲜果与冻果为原料,比较热风干燥和远红外干燥技术并构建干燥模型,同时采用逼近理想解排序法(technique for order preference by similarity to an ideal solution,TOPSIS)法和电子鼻技术评价其综合品质指标及风味特征差异,确定最佳干燥技术条件。结果表明:Page模型对鲜果热风干燥、远红外干燥和冻果远红外燥拟合度最高,Diffusion approximation模型对冻果热风干燥拟合度最好,以上模型可以用来描述和预测刺梨的干燥进程。通过TOPSIS法和电子鼻技术得出,刺梨冻果采用50 ℃远红外干燥时,干制品的复水比为7.41,褐变度为0.103,VC含量损失率为29.39%,总酚含量损失率为39.54%,还原糖含量损失率为13.58%,总黄酮含量损失率为11.09%,Ci值为0.958 0,最接近理想解,且风味与鲜果最为接近,说明该干燥方式及干燥条件下刺梨干制品综合品质最优。

关键词: 刺梨原料, 热风干燥, 远红外干燥, 干燥模型, 品质

Abstract: This study aimed to scientifically and reasonably select a practical drying technology for Rosa roxburghii Tratt fruit that allows minimum quality changes and nutritional losses during the drying process. Hot air drying and far-infrared drying were comparatively applied to fresh and frozen fruit, and the drying processes were modeled. Meanwhile, the technique for order preference by similarity to an ideal solution (TOPSIS) and electronic nose technology were applied respectively to evaluate the comprehensive quality and flavor characteristics of the dried products in order to determine the optimal drying conditions. The results showed that page model had the highest fitting degree for hot air and far-infrared drying of fresh fruit and far-infrared drying of frozen fruit, whereas the Diffusion approximation model revealed the best fitting degree for hot air drying of frozen fruit. The models could describe and predict the drying processes. When frozen fruit were dried by far-infrared drying at 50 ℃, the rehydration rate was 7.41, the browning degree was 0.103, 29.39% of VC, 39.54% of total phenols, 13.58% of reducing sugar and 11.09% of total flavonoids were lost, and the Ci value was 0.958, which was the closest to the ideal solution; similarly, the flavor of the dried product was the closest to fresh fruit, indicating that the drying method and drying conditions provided the best comprehensive quality of dried Rosa roxburghii Tratt fruit.

Key words: fresh fruit of Rosa roxburghii Tratt, hot air drying, far-infrared drying, drying model, quality

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