食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 69 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035519

研究报告

不同干燥方式对无花果干燥特性及品质的影响

  • 金鑫 ,
  • 段续 ,
  • 任广跃 ,
  • 陈俊亮 ,
  • 李琳琳 ,
  • 曹伟伟 ,
  • 刘文超
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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(段续教授为通信作者,E-mail:duanxu_dx@163.com)

收稿日期: 2023-04-14

  修回日期: 2023-04-20

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金项目(32172352);河南省高校重点科研项目(20A550006);河南省高等学校重点科研项目基础研究计划(22A550005)

收起

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

  • JIN Xin ,
  • DUAN Xu ,
  • REN Guangyue ,
  • CHEN Junliang ,
  • LI Linlin ,
  • CAO Weiwei ,
  • LIU Wenchao
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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: 2023-04-14

  Revised date: 2023-04-20

  Online published: 2024-06-11

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摘要

为高效获得优质脱水无花果,该研究对比5种干燥方式(微波冷冻干燥、真空冷冻干燥、远红外辐射干燥、热泵干燥和热风干燥)对新鲜无花果干燥特性、多酚含量、黄酮含量、抗氧化性、挥发性成分及能耗的影响。结果表明,相比热风干燥、热泵干燥、远红外干燥,冷冻干燥及微波冷冻干燥样品具有良好的外观和较疏松多孔的结构,并降低了产品色泽劣变;几种干燥方式下微波冷冻干燥和冷冻干燥样品的多酚及黄酮类物质含量分别为70.00%、74.20%和77.60%、74.90%,均显著高于其他干燥方式(P<0.05)。此外,干燥后的样品中挥发性成分共检测出52种,其中远红外干燥样品所含种类最多,有31种,热泵干燥与冷冻干燥样品仅17种。相较于其他干燥方式,微波冷冻干燥和冷冻干燥制备的无花果干品质较好,且微波冷冻干燥较冷冻干燥干燥时长缩短了61.30%,能耗仅为冷冻干燥13.10%。综合考虑产品质量、干燥效果及加工成本,建议采用微波冷冻干燥作为无花果高效优质脱水手段。

关键词： 无花果; 微波冷冻干燥; 多酚; 抗氧化; 挥发性成分

本文引用格式

金鑫 , 段续 , 任广跃 , 陈俊亮 , 李琳琳 , 曹伟伟 , 刘文超 . 不同干燥方式对无花果干燥特性及品质的影响[J]. 食品与发酵工业, 2024 , 50(10) : 69 -75 . DOI: 10.13995/j.cnki.11-1802/ts.035519

Abstract

To obtain high-quality dehydrated figs efficiently, this study compared the effects of five drying methods (microwave freeze drying, vacuum freeze drying, far-infrared radiation drying, heat pump drying, and hot air drying) on the drying characteristics, polyphenol and flavonoid contents, antioxidant properties, volatile components, and energy consumption of fresh figs.Results showed that compared with hot air drying, heat pump drying and far infrared drying, the freeze-dried and microwave freeze-dried samples had a good appearance and more loose and porous structure and reduced the color deterioration of the products.The contents of polyphenols and flavonoids of microwave freeze-dried and freeze-dried samples under several drying methods were 70.00%, 74.20%, and 77.60%, 74.90%, respectively, which were significantly higher than other drying methods (P<0.05).In addition, a total of 52 volatile components were detected in the dried samples, among which the far-infrared dried samples contained the most species with 31 species, and the heat pump-dried and freeze-dried samples contained only 17 species.Compared with other drying methods, the dried figs prepared by microwave freeze-drying and freeze-drying had better quality, and the drying time of microwave freeze-drying was 61.30% shorter than that of freeze-drying, and the energy consumption was only 13.10% of freeze-drying.Considering product quality, drying effect, and processing cost, microwave freeze-drying is recommended as a means of efficient and high-quality dehydration of figs.

Key words： figs; microwave freeze-drying; polyphenols; antioxidants; volatile components

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