食品与发酵工业 >

2022 , Vol. 48 >Issue 13: 218 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029017

研究报告

基于变异系数法对不同干燥方式白萝卜品质及风味的评价

  • 刘盼盼 ,
  • 任广跃 ,
  • 段续 ,
  • 李琳琳 ,
  • 赵路洁 ,
  • 任星 ,
  • 苗峻伟
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(粮食储藏安全河南省协同创新中心,河南 郑州,450001)
第一作者：硕士研究生(任广跃教授为通信作者,E-mail:guangyueyao@163.com)

收稿日期: 2021-08-17

  修回日期: 2021-09-10

  网络出版日期: 2022-08-03

基金资助

国家自然科学基金项目(31671907);国家重点研发项目(2017YFD0400901)

收起

The evaluation of the quality and flavor of dried white radish by different drying methods based on coefficient of variation

  • LIU Panpan ,
  • REN Guangyue ,
  • DUAN Xu ,
  • LI Linlin ,
  • ZHAO Lujie ,
  • REN Xing ,
  • MIAO Junwei
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Collaborative Innovation Center of Grain Storage Security, Henan Province, Zhengzhou 450001, China)

Received date: 2021-08-17

  Revised date: 2021-09-10

  Online published: 2022-08-03

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摘要

以新鲜白萝卜为原料,研究热风等单一干燥方式及饱和蒸汽-热泵处理等组合干燥方式对白萝卜干制品色泽、复水比、营养成分、游离氨基酸、挥发性成分的影响,并采用变异系数权重法确定其最佳干燥方式。结果表明,饱和蒸汽-热泵组合干燥制得的白萝卜白度最高(57.62),且营养成分含量最高,维生素C、总酚和总糖含量分别为46.38 mg/100 g、3.42 mg/g和4.65 mg/g,复水比显著高于其他干燥组(P＜0.05),挥发性成分醛酮类物质含量和种类最高、异硫氰酸酯类物质含量最低;热泵干燥白萝卜的色差(ΔE)值最小、氨基酸总量和鲜甜味氨基酸总量高于其他干燥组。变异系数权重法综合评分结果表明,饱和蒸汽-热泵组合干燥的白萝卜品质最优(综合评分为1.060),其次是热泵干燥(综合评分为0.540),热风干燥品质最差(综合评分为－0.963)。

关键词： 白萝卜; 干燥方式; 饱和蒸汽; 变异系数法; 品质

本文引用格式

刘盼盼 , 任广跃 , 段续 , 李琳琳 , 赵路洁 , 任星 , 苗峻伟 . 基于变异系数法对不同干燥方式白萝卜品质及风味的评价[J]. 食品与发酵工业, 2022 , 48(13) : 218 -226 . DOI: 10.13995/j.cnki.11-1802/ts.029017

Abstract

Fresh white radish was used as raw material to investigate the effects of single drying method, such as hot air drying, and combined drying method, such as saturated steam-heat pump drying, on the color, rehydration, nutrient composition, free amino acids, volatile components of dried white radish. In order to determine the best drying method, the weight method of coefficient of variation was used for comprehensive evaluation. The results showed that the white radish prepared by saturated steam-heat pump combined drying had the highest whiteness (57.62), and the highest nutrient contents of Vitamin C. Total phenol and total sugar were 46.38 mg/100g, 3.42 mg/g and 4.65 mg/g, respectively, and the rehydration ratio was significantly higher than that of other drying groups (P＜0.05). The content and types of volatile components, aldehydes and ketones, were the highest and isothiocyanates were the lowest. The ΔE value of the heat pump dried white radish was the lowest, and the total amino acids and the total amino acids of sweet and fresh were higher than those of the other drying groups. The results of comprehensive scoring showed that the quality of saturated steam-heat pump combined drying was the best (comprehensive score was 1.060), followed by heat pump drying (comprehensive score was 0.540), and hot air drying was the worst (comprehensive score was －0.963).

Key words： white radish; drying method; saturated steam; coefficient of variation method; quality

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