红外干燥对树莓干燥特性、品质和抗氧化活性的影响  

Effect of Infrared Drying on the Drying Characteristics,Quality and Antioxidant Activity of Raspberry

作　　者：司旭[1] 陈芹芹[1] 毕金峰[1] 吴昕烨[1] 李兆路 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工重点实验室,北京100193

出　　处：《中国食品学报》2016年第9期157-164,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费资助(201303073);新疆生产建设兵团科技支疆计划(2013AB020)

摘　　要：为了丰富树莓加工产品种类，提高树莓干燥效率和品质．研究不同红外干燥条件对树莓干燥特性和品质的影响。采用红外干燥法干燥树莓，探讨红外干燥温度和功率对树莓产品干燥特性、色泽、复水性、花青素保留率和抗氧化活性的影响。红外干燥温度对干燥速率影响显著，而功率影响不显著。随着红外干燥温度的升高，色泽相关参数如表征红色程度的a^＊值和色相h^0值先升后降．色差E值先降后升，花青素保留率呈先增后降的趋势。在干燥温度70℃，功率675W时，产品色泽保持最好，花青素的保留率较高（47．33％）。在设定的干燥温度范围，70～80℃产品复水比最大，抗氧化活性最强。干燥功率对树莓品质和抗氧化活性影响显著，低功率有利于产品色泽、复水性及花青素和抗氧化活性的保留。经综合评价，＇-3红外干燥温度70℃，功率675W时，树莓的色泽保持较好，复水比较高（1．54），花青素保留率较高（43．52％），抗氧化活性较强，AB＇IS和DPPH自由基清除能力分别为408．10μmolTE／100mgDM和319．33μmolTE／100mgDM，铁还原能力为540．18μmolTE／100mgDM．In order to enrich the product category and improve the drying efficiency and quality of raspberries, the effects of infrared drying conditions on drying characteristics and quality of raspberries were explored. Raspberries were dried in infrared dryer. Effects of infrared drying temperature and power on drying characteristics, color, rehydration, anthocyanin retention and antioxidant activity were evaluated. Infrared drying temperature affected the drying rate signifi- cantly, however drying power did not. As the drying temperature increased, the parameters related to color were changed. ＂a＊＂ value （redness） and h＊ （hue angle） increased at the beginning, and then decreased, as well as the an- thocyanin retention, but color difference （E） were the opposite one. The products obtained at the drying temperature of 70 ℃ and the power of 675 W presented the higher color retention and anthocyanin retention （47.33%）. The best rehy- dration and strongest antioxidant activity were noted under 70-80 ℃, Drying power showed significant effects on the qual- ity and antioxidant activity of raspberry. Lower drying power was better for the product color, rehydration and the reten- tion of anthocyanin and antioxidant activity. Through comprehensive evaluation, the products had better color, higher re hydration ratio （1.54）, higher anthocyanin retention （43.52%） and stronger antioxidant activity （408.10, 319.33 and 540.18 μmol TE/100 mg DM for ABTS, DPPH and FRAP, respectively） at drying temperature of 70 ℃ and the power of 675 W.

关 键 词：树莓 红外干燥 干燥特性 品质 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]