不同干燥方式对香蕉产品品质的影响  

Effects of Different Drying Methods on Quality of Banana Products

作　　者：李宝玉[1] 

机构地区：[1]广东农工商职业技术学院,广东广州510507

出　　处：《食品科学》2016年第15期100-106,共7页Food Science

基　　金：2015年度国家星火计划项目(2015GA780077)

摘　　要：为了对比普通热风干燥、真空冷冻干燥、传统油炸干燥、真空干燥、真空微波干燥、变温压差膨化干燥6种不同的干燥方式对香蕉干燥产品营养成分、微观结构、感官品质、风味成分、生产周期的影响。采用理化分析技术检测营养成分含量;扫描电子显微镜观察微观结构;固相微萃取气相色谱-质谱联用技术分析检测风味成分;评分法进行感官评价、变异系数综合评价。结果表明:6种不同干燥方式下香蕉产品营养成分变化显著,变温压差膨化干燥和真空冷冻干燥可较好保留产品各种营养成分;电子显微镜扫描显示变温压差膨化干燥产品细胞空隙最大,感官评分最高;固相微萃取气相色谱-质谱联用分析结果表明6种不同干燥方式下香蕉产品生成了不同种类风味物质和特有风味成分,变温压差膨化干燥和真空冷冻干燥能较好地保留鲜香蕉中的酯类物质。干燥方式综合评价结果为:真空冷冻干燥>变温压差膨化干燥>传统油炸干燥>真空干燥>真空微波干燥>普通热风干燥。但真空冷冻干燥投资大,生产周期长;变温压差膨化干燥微观细胞结构空隙最大,赋予产品疏松多孔结构。综合考量产品营养成分、感官评分、风味物质、微观结构、生产周期五类评价指标得出,变温压差膨化干燥加工技术适用于香蕉干制品的生产加工。This study was conducted aiming to evaluate and compare the effects of six drying methods including hot-air drying,vacuum freeze drying, explosion puffing drying, traditional frying, vacuum drying, microwave vacuum drying on nutritionalcomponents, microstructure, sensory evaluation, aroma composition, and manufacture cycle of dried banana products. Physical andchemical analyses were carried out for nutrient contents, sensory evaluation was performed using scoring test, and microstructurewas observed by scanning electron microscopy （SEM）. Solid phase micro-extraction and gas chromatography mass spectrometryanalysis were used to detect flavor components. Furthermore, comprehensive evaluation was implemented by the coefficient ofvariation method. The results showed that all the six drying methods could significantly change nutritional contents of banana;explosion puffing drying and vacuum freeze drying provided better retention of various nutrients; as observed by SEM,explosion puffing drying showed the maximum intercellular gaps in dried products and the dried product had the highestsensory score and contained different classes of unique flavor components. Frying and vacuum freeze drying gave betterretention of esters in fresh banana. Comprehensive evaluation results followed the decreasing order of vacuum freezedrying 〉 explosion puffing drying 〉 fried puffed drying 〉 vacuum drying 〉 microwave vacuum drying 〉 hot-air drying.However, vacuum freeze drying needed large investment and long production cycle. Explosion puffing drying produced adried product with a loose and porous structure characterized by the largest intercellular spaces. Taken together, it can beconcluded that explosion puffing drying is suitable for dried banana products.

关 键 词：香蕉 干燥方式 营养成分 微观结构 风味成分 变异系数 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]