气体射流冲击干燥对山楂抗坏血酸、还原糖、总酸及总黄酮的影响  

Effects of air-impingement jet drying on ascorbic acid,reducing sugar,total acid and total flavonoids of hawthorn

作　　者：李文峰[1] 金欢欢[1] 肖旭霖[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品与发酵工业》2013年第7期147-153,共7页Food and Fermentation Industries

基　　金：陕西师范大学研究生培养创新基金(No.2013CXS006);科技部农业科技成果转化资金项目(No.2011GB23600017)

摘　　要：为了提高山楂的干制品质,在通过单因素试验探讨不同因素对山楂营养成分影响的基础上,采用风温、风速和喷嘴高度三因素进行二次通用旋转组合设计优化实验。单因素实验表明,不同条件的气体射流冲击干燥对山楂的Vc、还原糖、总酸及总黄酮含量均有不同程度的影响。并且通过三因素的二次通用旋转组合设计优化试验得到了不同的优化方案。其中Vc含量的优化方案为:温度55.8℃,风速11 m/s,喷嘴高度148.0 mm,物料盒宽度130 mm。总酸含量的优化方案为:温度54.9℃,风速11.0 m/s,喷嘴高度137.0 mm,物料盒宽度130mm。还原糖含量的优化方案为:温度54.7℃,风速10.5 m/s,喷嘴高度139.2 mm,物料盒宽度130 mm。In order to improve dried hawthorn quality, on the basis of the influence factors on hawthorn nutrition analysis, an experimental study of to increase preserving rate of nutrient was conducted by adopting twice common rotation combined design and experiment scheme. Single factor experiments show that there are different degree influences on Vc, reducing sugar, total acid and flavonoids content by air-impingement jet drying . In addition, different optimization solutions are obtained by three factors twice common rotation combined design and experiment scheme optimization test. The optimized Vc content of scheme is： the temperature 55.8 ℃ , air velocity 11 m/s, nozzle height 148.0mm, material box width 130mm. Total optimized acid content of scheme is： temperature 54.9 ℃, air velocity 11.0 m/s, nozzle height 137.0mm, box material width 130mm. Reducing sugar content in the optimization scheme is： the temperature is 54.7 ℃, air velocity is 10.5 m/s, nozzle height is 139.2mm, box material width is 130mm.

关 键 词：山楂 气体射流冲击干燥 抗坏血酸 黄酮 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]