该研究针对传统山楂条产品加工存在糖含量高、干燥周期长及品质低等问题,采用脱水促凝的方法进行了降糖山楂条工艺研究,分析了热风干燥、中短波红外干燥、射频干燥和真空干燥4种干燥方式对降糖山楂条干燥特性及品质属性的影响,并与传统山楂条(无降糖)进行对比。结果表明,与传统山楂条干燥时间相比(72 h),4种干燥方式降糖山楂条干燥时间明显缩短,射频干燥时间最短(32 h),其次是红外干燥(40 h)、真空干燥(52 h),热风干燥时间最长(64 h);降糖后山楂条总糖含量减少了4.51%,黄酮含量由16.76 mg/g提高到21.55 mg/g,多酚含量由19.48 mg/g提高到25.58 mg/g,抗氧化能力与风味增强;在硬度、弹性、咀嚼性方面,真空干燥山楂条最低,射频干燥山楂条最高;在抗氧化能力方面,真空干燥山楂条最高,热风干燥山楂条最低;在干燥均匀性及感官评价方面,红外干燥山楂条表现最优。综合对比品质与干燥时间,中短波红外干燥技术比较适合用于山楂条降糖与品质提升高效干燥加工。
关键词：
山楂条; 蔗糖; 干燥; 抗氧化; 品质
Conventional hawthorn stick processing technologies have disadvantages such as a long drying cycle, high sugar content, and low quality.This study used the dehydration and coagulation-promoting method to produce sugar-reduced hawthorn sticks.The drying characteristics and quality attributes of the sugar-reduced hawthorn stick dried by hot-air drying (AD), mid-infrared drying (MIRD), radio frequency drying (RFD), and vacuum drying (VD) were measured, and compared with the conventional hawthorn stick (without sugar-reduction).Results showed that compared with conventional hawthorn stick drying technology (drying time was 72 h), the drying time of sugar-reduced hawthorn stick dried by four drying methods was significantly shortened.Among the four drying methods, the drying time of RFD was the shortest (32 h), followed by MIRD (40 h), VD (52 h), and AD (64 h).After sugar reduction, the total sugar content of hawthorn sticks was reduced by 4.51%.Flavonoid content increased from 16.76 mg/g to 21.55 mg/g.Polyphenols content increased from 19.48 mg/g to 25.58 mg/g.Antioxidant capacity and flavor enhanced.In terms of hardness, resilience, and chewiness, the VD hawthorn stick was the lowest and RFD hawthorn stick was the highest.In terms of antioxidant capacity, the VD hawthorn stick was the highest and the AD hawthorn stick was the lowest.In terms of temperature uniformity and sensory evaluation, the MIRD hawthorn stick was the best.By comprehensively comparing the quality and drying time, MIRD was suitable for the high-efficiency drying of hawthorn sticks, which reduced sugar and improved quality.
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