食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 230 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028871

研究报告

不同干燥方式对新鲜花生营养成分、理化特性及能耗的影响

  • 朱凯阳 ,
  • 任广跃 ,
  • 段续 ,
  • 李琳琳 ,
  • 仇彩霞
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    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: 2021-08-05

  修回日期: 2021-08-17

  网络出版日期: 2022-09-02

基金资助

国家自然科学基金项目(31671907);国家重点研发项目(2017YFD0400901);“智汇郑州·1125 聚才计划”(郑政[2017]40号);河南省高校重点科研项目(20A550006);河南省科技攻关项目(182102110043)

收起

Effects of different drying methods on nutrients, physicochemical properties and energy consumption of fresh peanut

  • ZHU Kaiyang ,
  • REN Guangyue ,
  • DUAN Xu ,
  • LI Linlin ,
  • QIU Caixia
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2021-08-05

  Revised date: 2021-08-17

  Online published: 2022-09-02

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摘要

为使新鲜花生在干燥后保留更好的品质,采用热风干燥(hot-air drying, HD)、微波干燥(microwave drying, MD)、微波冷冻干燥(microwave vacuum freeze drying, MFD) 3种干燥方式对新鲜花生进行干燥处理,考察不同干燥方式对花生营养成分、理化特性及能耗的影响。结果表明,花生经3种不同干燥方式干燥后,其粗蛋白含量无显著差异,脂肪含量显著降低,氨基酸和脂肪酸含量显著下降(P<0.05)。其中MFD花生的氨基酸、脂肪以及脂肪酸含量显著高于其他2组(P<0.05)。酸价和过氧化值的检测结果表明,MFD花生酸价和过氧化值显著低于其他2组。此外,计算HD、MD和MFD除去1 kg水所消耗的能量,MFD分别比HD和MD增加了0.7×105和1.3×105 kJ/kg。综合分析3种干燥条件下新鲜花生的变化,得出经MFD处理后新鲜花生的氨基酸和脂肪酸的保留量最高、过氧化值和酸价的变化值最低,但较HD和MD而言,其能耗有所增加。综合考虑营养成分、理化特性和能耗,建议MFD作为获得高质量干燥新鲜花生的最佳方式。

关键词： 微波冷冻干燥; 花生; 干燥方式; 营养成分; 理化特性; 能耗

本文引用格式

朱凯阳 , 任广跃 , 段续 , 李琳琳 , 仇彩霞 . 不同干燥方式对新鲜花生营养成分、理化特性及能耗的影响[J]. 食品与发酵工业, 2022 , 48(15) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.028871

Abstract

In order to maintain a better quality of fresh peanut after drying, Haihua No. 1 fresh peanut was used as the experimental material to dry with three drying methods including hot-air drying (HD), microwave drying (MD) and microwave vacuum freeze drying (MFD). The effects of different drying methods on nutritional components, physicochemical properties and energy consumption of peanut were investigated. The results showed that after peanut was dried by three different drying methods, the crude protein content had no significant difference. However, the fat content, the amino acid and fatty acid content were decreased significantly (P<0.05). The contents of amino acid, fat and fatty acid in MFD peanut were significantly higher than those in the other two drying methods (P<0.05). The acid value and peroxide value of MFD peanut were significantly lower than those of the other two drying methods. In addition, compared with HD, MD and MFD, MFD increased 0.7×105 kJ/kg and 1.3×105 kJ/kg of energy consumed by removing 1 kg water under three drying methods. The changes of fresh peanut under three drying conditions were comprehensively analyzed, and it was concluded that the retention of amino acid and fatty acid in fresh peanut after MFD treatment was the highest, and the changes of peroxide value and acid value were the lowest, but the energy consumption increased compared with HD and MD. Considering nutrients, physical and chemical properties and energy consumption, MFD is recommended as the best way to obtain high quality dried fresh peanuts.

Key words： microwave vacuum freeze drying; peanut; drying method; nutritional ingredient; physicochemical properties; energy consumption

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