食品与发酵工业 >

2023 , Vol. 49 >Issue 19: 367 - 375

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033075

综述与专题评论

预处理与干燥方式对枸杞干燥特性及品质影响的研究进展

  • 王兆凯 ,
  • 任广跃 ,
  • 段续 ,
  • 徐一铭 ,
  • 楚倩倩 ,
  • 赵梦月
展开
  • 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: 2022-07-22

  修回日期: 2022-08-14

  网络出版日期: 2023-11-01

基金资助

国家自然科学基金项目(32172352);国家自然科学基金项目(31972207);河南省重大科技专项(221100110800)

收起

Research progress on influence of pretreatment and drying methods on drying characteristics and quality of goji

  • WANG Zhaokai ,
  • REN Guangyue ,
  • DUAN Xu ,
  • XU Yiming ,
  • CHU Qianqian ,
  • ZHAO Mengyue
Expand
  • 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: 2022-07-22

  Revised date: 2022-08-14

  Online published: 2023-11-01

Fold

摘要

枸杞作为中国传统的中药材和功能性食品,富含多种生物活性成分,具有抗衰老、抗氧化和增强免疫力的功效。新鲜枸杞采摘后,一方面因其含水率高,若不及时干燥处理,极易发生品质劣变,造成经济损失;另一方面因鲜枸杞表皮被蜡质层所包裹,蜡质层的存在极大地阻碍了枸杞内水分的迁移。因此,选择可有效破除天然蜡质层壁垒的预处理方式对枸杞干燥特性及其干果制品的品质产生重要的影响。同时,该文将传统和先进的枸杞干燥方式进行对比发现,热泵干燥同时控制干燥湿度和干燥环境气体种类,可替代商业生产中的传统太阳能干燥及热风干燥;微波干燥、红外干燥与其他干燥方式相结合后可有效提高干燥效率;与热风干燥相比,冷冻干燥、脉冲真空干燥获得的枸杞干果品质更接近于鲜果。此外,该文还为未来枸杞干燥技术的发展和应用提出了建议,以期为我国枸杞干制品产业的发展提供理论参考。

关键词： 枸杞; 预处理; 干燥技术; 干燥特性; 品质

本文引用格式

王兆凯 , 任广跃 , 段续 , 徐一铭 , 楚倩倩 , 赵梦月 . 预处理与干燥方式对枸杞干燥特性及品质影响的研究进展[J]. 食品与发酵工业, 2023 , 49(19) : 367 -375 . DOI: 10.13995/j.cnki.11-1802/ts.033075

Abstract

As a traditional Chinese medicinal material and functional food, goji is rich in a variety of bioactive components and has the effects of anti-aging, anti-oxidation and enhancing immunity. After fresh goji was picked, on one hand, because of its high moisture content, it was easy to deteriorate the quality and cause economic losses if it was not dried in time. On the other hand, because the epidermis of fresh goji was wrapped by wax layer, the existence of wax layer greatly hindered the migration of moisture in goji. Therefore, the choice of pretreatment method that effectively breaks down the natural wax layer barriers has an important influence on the drying characteristics of goji berries and the quality of their dried fruit products. At the same time, this paper compared traditional and advanced drying methods for goji and found that heat pump drying can replace traditional solar drying and hot air drying in commercial production by controlling both the drying humidity and the type of drying environment gas; microwave drying and infrared drying could effectively improve drying efficiency when combined with other drying methods; compared to hot air drying, the quality of dried goji obtained by freeze drying and pulse vacuum drying was closer to that of fresh fruits. In addition, this put forward suggestions for the future development and application of goji drying technology, with a view to providing theoretical references for the development of China's goji dried products industry.

Key words： goji; pretreatment; drying technology; drying characteristics; quality

参考文献

[1] 王益民, 张珂, 许飞华, 等.不同品种枸杞子营养成分分析及评价[J].食品科学, 2014, 35(1):34-38.
WANG Y M, ZHANG K, XU F H, et al.Chemical analysis and nutritional evaluation of different varieties of goji berries(Lycium barbarum L.)[J].Food Science, 2014, 35(1):34-38.
[2] WETTERS S, HORN T, NICK P.Goji who? morphological and DNA based authentication of a ‘superfood'[J].Frontiers in Plant Science, 2018, 9:1859.
[3] AMAGASE H, FARNSWORTH N R.A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)[J].Food Research International, 2011, 44(7):1702-1717.
[4] POTTERAT O.Goji (Lycium barbarum and L.chinense):Phytochemistry, pharmacology and safety in the perspective of traditional uses and recent popularity[J].Planta Medica, 2010, 76(1):7-19.
[5] 马鹏生, 朱溶月, 白长财, 等.宁夏枸杞植物资源及产业发展调查[J].中成药, 2021, 43(11):3245-3248.
MA P S, ZHU R Y, BAI C C, et al.Investigation on plant resources and industrial development of Lycium barbarum in Ningxia[J].Chinese Traditional Patent Medicine, 2021, 43(11):3245-3248.
[6] 张鹏, 袁兴铃, 薛友林, 等.精准温度控制对枸杞鲜果贮藏品质和香气成分的影响[J].农业工程学报, 2021, 37(18):322-330.
ZHANG P, YUAN X L, XUE Y L, et al.Effects of precise temperature control on the storage quality and aroma components of fresh goji fruit[J].Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(18):322-330.
[7] YANG M S, DING C J, ZHU J C.The drying quality and energy consumption of Chinese wolfberry fruits under electrohydrodynamic system[J].International Journal of Applied Electromagnetics and Mechanics, 2017, 55(1):101-112.
[8] CUI C J, ZHAO D D, HUANG J, et al.Progress on research and development of goji berry drying:A review[J].International Journal of Food Properties, 2022, 25(1):435-449.
[9] 马洁, 胡永超, 岳艺彤, 等.宁夏枸杞果皮蜡质微形态及蜡质组分研究[J].西北植物学报, 2022, 42(4):589-599.
MA J, HU Y C, YUE Y T, et al.Study on wax micro-morphology and wax components in the pericarp of Ningxia wolfberry[J].Acta Botanica Boreali-Occidentalia Sinica, 2022, 42(4):589-599.
[10] KONARSKA A.Microstructural and histochemical characteristics of Lycium barbarum L.fruits used in folk herbal medicine and as functional food[J].Protoplasma, 2018, 255(6):1839-1854.
[11] 李朋亮, 廖若宇, 王旭, 等.不同干燥方式和除蜡剂对枸杞总黄酮的影响[J].食品科技, 2014, 39(5):79-83.
LI P L, LIAO R Y, WANG X, et al.Effect of different drying methods and wax removers on total flavonoid from Lycium barbarum L[J].Food Science and Technology, 2014, 39(5):79-83.
[12] RUSSO P, ADILETTA G, DI MATTEO M, et al.The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.)[J].Journal of Food Processing and Preservation, 2020, 44(12):e14933.
[13] NI J B, DING C J, ZHANG Y M, et al.Influence of ultrasonic pretreatment on electrohydrodynamic drying process of goji berry[J].Journal of Food Processing and Preservation, 2020, 44(8):e14600.
[14] ZHOU Y H, VIDYARTHI S K, ZHONG C S, et al.Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration[J].LWT, 2020, 134:110173.
[15] ZHAO D D, WEI J, HAO J X, et al.Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying[J].LWT, 2019, 99:254-261.
[16] DERMESONLOUOGLOU E, CHALKIA A, TAOUKIS P.Application of osmotic dehydration to improve the quality of dried goji berry[J].Journal of Food Engineering, 2018, 232:36-43.
[17] 王兆凯, 任广跃, 段续, 等.碱性油酸乙酯+超声预处理对枸杞热泵干燥特性的影响[J].食品与发酵工业, 2023, 49(5):230-236.
WANG Z K, REN G Y, DUAN X, et al.Effect of ultrasonic+alkaline ethyl oleate pretreatment on heat pump drying characteristics of Lycium barbarum[J].Food and Fermentation Industries, 2023, 49(5):230-236.
[18] 宋慧慧, 陈芹芹, 毕金峰, 等.干燥方式及碱液处理对鲜枸杞干燥特性和品质的影响[J].食品科学, 2018, 39(15):197-206.
SONG H H, CHEN Q Q, BI J F, et al.Effects of different drying methods and alkali pretreatment on drying characteristics and quality of fresh goji berries (Lycium barbarum)[J].Food Science, 2018, 39(15):197-206.
[19] CHAIJAN M, PANPIPAT W, NISOA M.Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying[J].Drying Technology, 2017, 35(5):642-649.
[20] AKBULUT A, DURMUŞ A.Thin layer solar drying and mathematical modeling of mulberry[J].International Journal of Energy Research, 2009, 33(7):687-695.
[21] TOĞRUL İ T, PEHLIVAN D.Modelling of thin layer drying kinetics of some fruits under open-air sun drying process[J].Journal of Food Engineering, 2004, 65(3):413-425.
[22] 王尚银, 孙睿霞.太阳能枸杞鲜果干燥机的研究[J].中国农机化学报, 2018, 39(5):48-51.
WANG S Y, SUN R X.Research of fresh Lycium barbarum's solar energy dryers[J].Journal of Chinese Agricultural Mechanization, 2018, 39(5):48-51.
[23] 章炯. 环保型可蓄热枸杞太阳能干燥系统[D].合肥:合肥工业大学, 2019.
ZHANG J.Environment-friendly solar drying system with heat storage for Lycium barbarum L[D].Hefei:Hefei University of Technology, 2019.
[24] 冉国伟, 张慧媛, 刘瑜, 等.智能多段式变温变湿太阳能枸杞烘干设备的设计与试验[J].包装与食品机械, 2015, 33(6):34-38.
RAN G W, ZHANG H Y, LIU Y, et al.Design and testing of solar dryer for Chinese wolfberry using temperature and humidity by stages changed hot-air drying method[J].Packaging and Food Machinery, 2015, 33(6):34-38.
[25] HU Z T, ZHANG S, CHU W F, et al.Numerical analysis and preliminary experiment of a solar assisted heat pump drying system for Chinese wolfberry[J].Energies, 2020, 13(17):4306.
[26] 何伟, 储文峰, 胡中停, 等.新型太阳能-空气源热泵联合干燥系统设计及枸杞干燥实验研究[J].太阳能学报, 2021, 42(12):59-63.
HE W, CHU W F, HU Z T, et al.Design of new solar energy and air source heat pump combined drying system and experimental study on Chinese wolfberry drying[J].Acta Energiae Solaris Sinica, 2021, 42(12):59-63.
[27] 魏泽辉. 严寒地区太阳能联合热泵枸杞干燥系统优化及应用[D].呼和浩特:内蒙古工业大学, 2020.
WEI Z H.Optimization and application of Lycium barbarum drying system with solar combined heat pump in severe cold area[D].Hohhot:Inner Mongolia University of Tehchnology, 2020.
[28] 于斌, 朱文学, 白喜婷, 等.茯苓浸膏超声强化干燥工艺优化[J].食品研究与开发, 2018, 39(19):74-79.
YU B, ZHU W X, BAI X T, et al.Optimizing of ultrasound assisted drying process of Poria cocos extract[J].Food Research and Development, 2018, 39(19):74-79.
[29] ONWUDE D I, HASHIM N, CHEN G N.Recent advances of novel thermal combined hot air drying of agricultural crops[J].Trends in Food Science & Technology, 2016, 57:132-145.
[30] ZHANG M, CHEN H Z, MUJUMDAR A S, et al.Recent developments in high-quality drying with energy-saving characteristic for fresh foods[J].Drying Technology, 2015, 33(13):1590-1600.
[31] 胡云峰, 位锦锦, 李宁宁, 等.不同热风干燥温度对枸杞干燥特性的影响[J].食品与发酵工业, 2017, 43(1):130-134.
HU Y F, WEI J J, LI N N, et al.Effects of different hot air drying temperatures on characteristics of dried Lycium barbarum[J].Food and Fermentation Industries, 2017, 43(1):130-134.
[32] BATU H S, KADAKAL Ç.Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium barbarum L.) fruit during hot air drying[J].Italian Journal of Food Science, 2021, 33(1):16-28.
[33] 赵丹丹, 陈冬, 彭郁, 等.枸杞热风干燥过程动力学模型及品质分析[J].中国食品学报, 2018, 18(3):114-124.
ZHAO D D, CHEN D, PENG Y, et al.Drying kinetics models and qualities analysis of Lycium during hot air drying[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(3):114-124.
[34] 李明滨, 张增, 慕松.枸杞平衡含水率的测定及其干燥工艺的优化[J].现代食品科技, 2013, 29(2):284-286;334.
LI M B, ZHANG Z, MU S.Determination of equilibrium moisture content of wolfberry and optimization of the drying process[J].Modern Food Science and Technology, 2013, 29(2):284-286;334.
[35] 吴中华, 李文丽, 赵丽娟, 等.枸杞分段式变温热风干燥特性及干燥品质[J].农业工程学报,2015, 31(11): 287-293.
WU Z H, LI W L, ZHAO L J, et al.Drying characteristics and product quality of Lycium barbarum under stages-varying temperatures drying process[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(11):287-293.
[36] 于蒙杰, 张学军, 牟国良, 等.我国热风干燥技术的应用研究进展[J].农业科技与装备, 2013(8):14-16.
YU M J, ZHANG X J, MU G L, et al.Research progress on the application of hot air drying technology in China[J].Agricultural Science & Technology and Equipment, 2013(8):14-16.
[37] 楚倩倩, 任广跃, 段续, 等.黄花菜热风干燥褐变抑制条件探究[J].食品科学,2023,44(7):81-88.
CHU Q Q, REN G Y, DUAN X, et al.Study on browning inhibition conditions of Daylily during hot-air drying[J].Food Science,2023,44(7):81-88.
[38] ROKNUL AZAM S M, ZHANG M, LAW C L, et al.Effects of drying methods on quality attributes of peach (Prunus persica) leather[J].Drying Technology, 2019, 37(3):341-351.
[39] 任广跃, 刘军雷, 刘文超, 等.香椿芽热泵式冷风干燥模型及干燥品质[J].食品科学, 2016, 37(23):13-19.
REN G Y, LIU J L, LIU W C, et al.Drying modelling and quality of Toona sinensis subjected to heat pump cold air drying[J].Food Science, 2016, 37(23):13-19.
[40] SARKAR J, BHATTACHARYYA S, GOPAL M R.Transcritical CO2 Heat pump dryer:Part 1.mathematical model and simulation[J].Drying Technology, 2006, 24(12):1583-1591.
[41] 胡灯运, 何伟, 张世超, 等.太阳能-空气源热泵联合干燥系统设计及干燥枸杞的实验研究[J].新能源进展, 2018, 6(2):83-89.
HU D Y, HE W, ZHANG S C, et al.Design of a solar-air source heat pump drying system and experimental research on drying Lycium barbarum[J].Advances in New and Renewable Energy, 2018, 6(2):83-89.
[42] 赵丹丹,彭郁,李茉,等.枸杞热泵干燥室系统设计与应用[J].农业机械学报,2016,47(s1):359-365.
ZHAO D D, PENG Y, LI M, et al.Design and application of wolfberry heat pump drying system [J].Transactions of the Chinese Society for Agricultural Machinery, 2016, 47(s1):359-365.
[43] 马林强, 李明滨, 慕松, 等.枸杞太阳能组合干燥装置的设计与应用[J].贵州农业科学, 2014, 42(12):199-203.
MA L Q, LI M B, MU S, et al.Design and application of solar combination drying equipment for Chinese wolfberry[J].Guizhou Agricultural Sciences, 2014, 42(12):199-203.
[44] CHANDRASEKARAN S, RAMANATHAN S, BASAK T.Microwave food processing:A review[J].Food Research International, 2013, 52(1):243-261.
[45] ZHANG M, TANG J, MUJUMDAR A S, et al.Trends in microwave-related drying of fruits and vegetables[J].Trends in Food Science & Technology, 2006, 17(10):524-534.
[46] 张慜, 徐艳阳, 孙金才.国内外果蔬联合干燥技术的研究进展[J].无锡轻工大学学报,2003,22(6):103-106.
ZHANG M, XU Y Y, SUN J C.Research developments of combination drying technology for fruits and vegetables at home and abroad[J].Journal of Wuxi University of Light Industry, 2003, 22(6):103-106.
[47] QU F F, ZHU X J, AI Z Y, et al.Effect of different drying methods on the sensory quality and chemical components of black tea[J].LWT, 2019, 99:112-118.
[48] 马林强, 慕松, 李明滨, 等.枸杞的微波干燥特性及其对品质的影响[J].农机化研究, 2015, 37(5):208-211.
MA L Q, MU S, LI M B, et al.Microwave drying characteristics of Chinese wolfberry and the effect on the quality of Chinese wolfberry[J].Journal of Agricultural Mechanization Research, 2015, 37(5):208-211.
[49] 刘军, 段月, 张喜康, 等.模糊数学评价结合响应面法优化枸杞真空微波干燥工艺[J].食品与发酵工业, 2019, 45(15):127-135.
LIU J, DUAN Y, ZHANG X K, et al.Fuzzy mathematics evaluation of optimized vacuum microwave drying process of Lycium barbarum L[J].Food and Fermentation Industries, 2019, 45(15):127-135.
[50] 慕松, 于日照, 宿友亮.基于相似理论的枸杞微波干燥过程模型研究[J].农业开发与装备, 2019(1):101-104.
MU S, YU R Z, SU Y L.Study on microwave drying process model of Lycium barbarum based on similarity theory[J].Agricultural Development & Equipments, 2019(1):101-104.
[51] 王鹤, 慕松, 吴俊, 等.基于Weibull分布函数的枸杞微波干燥过程模拟及应用[J].现代食品科技, 2018, 34(1):141-147.
WANG H, MU S, WU J, et al.Application and modeling microwave drying of Chinese wolfberry based on weibull distribution[J].Modern Food Science and Technology, 2018, 34(1):141-147.
[52] 王静珍, 孙厚英, 邢永春.冷冻干燥与自然干燥枸杞子药理作用研究[J].宁夏医学杂志, 2000, 22(4):214-215.
WANG J Z, SUN H Y, XING Y C.Study on the pharmacology of Lycium barbarum of frozen and natural dried [J].Ningxia Medical Journal, 2000, 22(4):214-215.
[53] 李强, 唐虎利.枸杞子冷冻干燥和热风干燥的品质比较[J].安徽农业科学, 2010, 38(26):14779-14780.
LI Q, TANG H L.Comparison of the quality of chinese wolfberry fruit under the treatment of freeze-dried and hot-air dried[J].Journal of Anhui Agricultural Sciences, 2010, 38(26):14779-14780.
[54] 吴励萍, 卢有媛, 李海洋, 等.不同干燥方法对枸杞子药材多类型功效成分的影响及其分析评价[J].中草药, 2022, 53(7):2125-2136.
WU L P, LU Y Y, LI H Y, et al.Analysis and evaluation of different drying methods for Lycii fructus based on multi-type functional components[J].Chinese Traditional and Herbal Drugs, 2022, 53(7):2125-2136.
[55] DONNO D, MELLANO M G, RAIMONDO E, et al.Influence of applied drying methods on phytochemical composition in fresh and dried goji fruits by HPLC fingerprint[J].European Food Research and Technology, 2016, 242(11):1961-1974.
[56] XIE L, MUJUMDAR A S, ZHANG Q A, et al.Pulsed vacuum drying of wolfberry:Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds[J].Drying Technology, 2017, 35(11):1312-1326.
[57] 赵丽娟, 王丹丹, 李建国, 等.枸杞真空远红外干燥特性及品质[J].天津科技大学学报, 2017, 32(5):17-22.
ZHAO L J, WANG D D, LI J G, et al.Drying characteristics and product quality of Lycium barbarum in vacuum far-infrared drying process[J].Journal of Tianjin University of Science & Technology, 2017, 32(5):17-22.
[58] NI J B, DING C J, ZHANG Y M, et al.Impact of different pretreatment methods on drying characteristics and microstructure of goji berry under electrohydrodynamic (EHD) drying process[J].Innovative Food Science and Emerging Technologies, 2020, 61:102318.
[59] HARGUINDEGUY M, FISSORE D.On the effects of freeze-drying processes on the nutritional properties of foodstuff:A review[J].Drying Technology, 2020, 38(7):846-868.
[60] BERK Z.Freeze Drying (Lyophilization) and Freeze Concentration[M].Food Process Engineering and Technology.Amsterdam:Elsevier, 2018.
[61] LIU Y, ZHANG Z Y, HU L D.High efficient freeze-drying technology in food industry[J].Critical Reviews in Food Science and Nutrition, 2022, 62(12):3370-3388.
[62] DUAN X, LIU W, REN G Y, et al.Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms [J].International Journal of Agricultural and Biological Engineering, 2015, 8(1):91-97.
[63] REN F, PERUSSELLO C A, ZHANG Z, et al.Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried Onions[J].LWT, 2018, 87:102-111.
[64] VIEIRA A P, NICOLETI J F, TELIS V R N.Liofilização de fatias de abacaxi:Avaliação da cinética de secagem e da qualidade do produto[J].Brazilian Journal of Food Technology, 2012, 15(1):50-58.
[65] BAI Y X, YANG Y X, HUANG Q A.Combined electrohydrodynamic (EHD) and vacuum freeze drying of sea cucumber[J].Drying Technology, 2012, 30(10):1051-1055.
[66] LI R J, HUANG L L, ZHANG M, et al.Freeze drying of apple slices with and without application of microwaves[J].Drying Technology, 2014, 32(15):1769-1776.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司