食品与发酵工业 >

2023 , Vol. 49 >Issue 12: 128 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034826

研究报告

不同干燥方式对酸菜干燥特性及品质的影响

  • 易军鹏 ,
  • 贺健 ,
  • 董晶寅 ,
  • 李欣 ,
  • 段续
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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(漯河职业技术学院 食品工程系,河南 漯河,462002)
    3(河南科技大学 化学化工学院,河南 洛阳,471000)
博士,副教授(通信作者,E-mail:yijunpeng@126.com)

收稿日期: 2023-01-07

  修回日期: 2023-01-31

  网络出版日期: 2023-07-13

基金资助

河南省引进国外智力专项计划(HNGD2021040);河南省科技攻关计划(182102110085)

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Effects of different drying methods on drying characteristics and quality of sauerkraut

  • YI Junpeng ,
  • HE Jian ,
  • DONG Jingyin ,
  • LI Xin ,
  • DUAN Xu
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Luohe Vocational Technology College, Department of Food Engineering, Luohe 462002, China)
    3(School of Chemistry & Chemical Engineering, Henan University of Science and Technology, Luoyang 471000, China)

Received date: 2023-01-07

  Revised date: 2023-01-31

  Online published: 2023-07-13

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摘要

以新鲜酸菜为原料,研究热风干燥(hot air drying, HAD)、真空冷冻干燥(vacuum freeze drying, FD)和微波真空冷冻干燥(microwave vacuum freeze drying, MFD)对其干燥特性及品质的影响。结果表明,MFD处理下酸菜干燥时间(2.5 h)最短、平均干燥速率[5.18 g/(g·h)]最大、所用能耗(25 kJ/g)最低,分别为HAD的50%、1.99倍和55.56%,FD的13.89%、7.25倍和6.17%;品质方面MFD酸菜色泽最接近新鲜酸菜(ΔE=3.71),复水比(9.11)及感官评分(88分)均优于FD与HAD酸菜。扫描电子显微镜结果显示,MFD酸菜的组织细胞排列整齐且皱缩最小,与FD酸菜相近;经干燥后,酸菜的总酸含量均有所下降,pH值略有升高,这是低分子有机酸挥发所致,而FD与MFD对酸菜的特征香气组分留存最优。综上3种干燥方法中,MFD干燥酸菜周期最短、能耗最低、品质最优,为酸菜较为理想的干燥方式。

关键词： 酸菜; 热风干燥; 真空冷冻干燥; 微波真空冷冻干燥; 挥发性成分

本文引用格式

易军鹏 , 贺健 , 董晶寅 , 李欣 , 段续 . 不同干燥方式对酸菜干燥特性及品质的影响[J]. 食品与发酵工业, 2023 , 49(12) : 128 -135 . DOI: 10.13995/j.cnki.11-1802/ts.034826

Abstract

Using fresh sauerkraut as raw materials, the effects of hot air drying (HAD), vacuum freeze drying (FD), and microwave vacuum freeze drying (MFD) on its drying characteristics and quality were studied.It would provide the theoretical basis for the optimization of the sauerkraut drying process.Experimental results showed that for MFD treatment of sauerkraut, the drying time (2.5 h) was the shortest, the average drying rate [5.18 g/(g·h)] was the largest, and the energy consumption (25 kJ/g) was the lowest.These results were 50%, 1.99 times, and 55.56% compared with the experimental data of HAD treatment while 13.89%, 7.25 times, and 6.17% compared with FD.The MFD product had a similar color to the fresh sauerkraut (ΔE=3.71).The rehydration ratio (9.11) and the sensory score (88 points) of MFD sauerkraut were better than FD and HAD products.Scanning electron microscope analysis showed that the MFD sauerkraut cells were arranged neatly and had the minimum shrinkage, being alike to the FD sauerkraut.After drying, the total acidity of sauerkraut products was decreased and their pH was slightly increased, due to the volatilization of organic acids in the fresh sauerkraut.Both FD and MFD treatments could keep the characteristic volatile flavor of the sauerkraut.In summary, MFD has the shortest drying time, the lowest energy consumption, and the best quality among these three drying methods, making it an ideal drying method for sauerkraut.

Key words： sauerkraut; hot air drying; vacuum freeze drying; microwave vacuum freeze drying; volatile components

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