摘要
【目的】探讨不同干燥方式对嘉宝果品质的影响,为嘉宝果干燥保存和深加工提供理论依据。【方法】以‘沙巴’嘉宝果为试验材料,研究50℃、60℃、70℃热风干燥以及真空冷冻干燥4种不同干燥方式对嘉宝果感官特性、主要营养成分及氨基酸组成的影响,不同干燥方式各项指标对比采用单因素方差分析。【结果】真空冷冻干燥样品感官品质最好,果皮色泽、果肉颜色及形状接近鲜果,质地均匀疏松,而热风干燥样品颜色发黑、无光泽,干瘪坚硬。在营养品质上,真空冷冻干燥样品蛋白质、脂肪、蔗糖、维生素C、总多酚含量显著高于热风干燥,且水分含量仅5.92%,显著低于热风干燥,在4种干燥方式中脱水效果最好。50℃热风干燥淀粉、粗纤维、灰分、氨基酸含量最高,真空冷冻干燥次之。3种温度的热风干燥结果表明,淀粉、蛋白质、灰分、维生素C、硒、水分、总多酚、氨基酸含量随烘干温度升高而下降,还原糖、葡萄糖、果糖含量随烘干温度升高而升高。【结论】综合分析感官品质和营养成分,真空冷冻干燥得到的嘉宝果品质最好。
【Objective】Conditions of dehydration process to preserve jabuticaba,Myrciaria cauliflora,were studied for optimization.【Method】Sensory quality and nutritional contents of fat,protein,crude fiber,starch,reducing sugar,ash,fructose,glucose,sucrose,moisture,vitamin C,selenium,and total polyphenols of the dried fruits were used as criteria to evaluate the dehydration by hot air at 50℃,60℃or 70℃and by vacuum freeze-drying.Experimental data were analyzed using one-way ANOVA.【Results】The sensory quality of the freeze-dried jabuticaba was the best among all samples.The dried product remained a color and shape of the peel and pulp close to those of the fresh fruit,and the texture was uniform and palatable.In contrast,the hot air drying darkened and dulled the color,severely shrunk and deformed the appearance,and hardened the fruit.Nutritionally,the contents of protein,fat,sucrose,vitamin C,and total polyphenols in the dehydrated products processed by freeze-drying were significantly higher than those by the hot air-drying.Furthermore,the moisture content of the freeze-dried samples was 5.92%,which was significantly lower than that by the hot air-drying.It appeared that the vacuum freeze-drying was superior among the 4 methods.The fruits dried with hot air at 50℃had the highest contents of starch,crude fiber,ash,and amino acids,followed by the freeze-dried counterparts.And,the higher the hot air temperature applied for the dehydration,the lower the contents of starch,protein,ash,vitamin C,selenium,moisture,total polyphenols,and amino acids,and the higher the contents of reducing sugars,fructose,and glucose in the dried jabuticaba.【Conclusion】The vacuum freeze-drying was considered the choice for jabuticaba dehydration as it yielded desirable sensory quality as well as nutritional value for the product.
作者
邱珊莲
林宝妹
张少平
洪佳敏
张帅
郑开斌
QIU Shan-lian;LIN Bao-mei;ZHANG Shao-ping;HONG Jia-min;ZHANG Shuai;ZHENG Kai-bin(Institute of Subtropical Agriculture,Fujian Academy of Agricultural Sciences,Zhangzhou,Fujian 363005,China)
出处
《福建农业学报》
CAS
CSCD
北大核心
2019年第9期1100-1107,共8页
Fujian Journal of Agricultural Sciences
基金
福建省科技计划公益类专项(2019R1030-4)
福建省农业科学院创新团队项目(STIT2017-3-4)
福建省农业科学院青年英才计划项目(YC2015-19)
关键词
嘉宝果
感官品质
营养成分
氨基酸
干燥处理
Myrciaria cauliflora
sensory quality
nutritional composition
amino acid
drying methods
