不同干燥方式对蓝莓品质的影响  

Effect of different drying methods on the quality of blueberry

作　　者：邵春霖[1,2] 孟宪军[1] 毕金峰[1,2] 李斌[1] 陈芹芹[2] 刘璇[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品与发酵工业》2013年第11期109-113,共5页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费资助(201303073);国家“十二五”科技支撑计划课题“复合果蔬新产品创制与节能减排关键技术开发及示范”(2012BAD31B06)资助

摘　　要：研究了热风干燥、真空冷冻干燥、中短波红外干燥、热风-微波真空联合干燥和变温压差膨化干燥5种不同干燥方式对蓝莓产品物理性质和营养成分的影响。试验结果表明:复水比大小的排列顺序为:热风-微波真空联合干燥>变温压差膨化干燥>真空冷冻干燥>热风干燥>中短波红外干燥;硬度的排列顺序为:热风干燥>中短波红外干燥>变温压差膨化干燥>热风-微波真空联合干燥>真空冷冻干燥;各干燥方式之间色泽变化不显著。5种干燥处理后,蓝莓营养成分均有所降低,其中真空冷冻干燥方式除总糖外,其他各营养成分保持率最高。The effects of five drying methods,including hot air drying,vacuum freeze drying,short- and medium-wave infrared radiation drying,hot air and microwave vacuum combined drying and explosion puffing drying on the physical properties and nutrients of blueberry were investigated. The results showed that hot air and microwave vacuum combined drying led to the largest rehydration ratio followed by explosion puffing drying,vacuum freeze drying,hot air drying and short- and medium-wave infrared radiation drying. Hot air drying led to the largest hardness followed by short- and medium-wave infrared radiation drying,explosion puffing drying,hot air and microwave vacuum combined drying and vacuum freeze drying. The change of color was not significant among different drying methods.After these five methods＇ treatments,all the blueberries showed nutrients lost. Among them,vacuum freeze dried blueberry kept the highest nutrients.

关 键 词：蓝莓 不同干燥方式 物理性质 营养成分 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]