熟化枸杞子的加工工艺及功能特性  

Processing technology and functionality of cooked fruits of Lycium Barbarum L.

作　　者：胡云峰[1] 陈君然[1] 胡晗艳[1] 李宁宁[1] 阎瑞香[2] 

机构地区：[1]天津科技大学食品营养与安全省部共建教育部重点实验室,天津300457 [2]国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《农业工程学报》2017年第8期309-314,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：天津市科技支撑计划项目(16YFZCNC00680)

摘　　要：为了有效开发利用枸杞子资源,进一步提高枸杞子附加值,该文以新鲜枸杞子为原料,在传统干制工艺的基础上,基于美拉德反应原理,开发熟化枸杞子新产品,并对其活性进行检测。研究结果表明,熟化枸杞子三段式干制工艺为:干制预处理阶段温度为60℃,时间为12 h;熟化阶段温度为80℃,时间为24 h,相对湿度65%;定型阶段温度45℃,干制6 h即可。制备的熟化枸杞子为黑褐色、酸甜适口、抗氧化活性显著高于(P<0.05)普通干制枸杞子,其总还原能力、羟自由基清除能力、DPPH自由基清除能力分别是普通干制枸杞子的1.87倍、1.45倍和2.21倍,是一种较好的抗氧化食品,枸杞子的附加值得到了有效提高,并且该熟化枸杞子的制备工艺简单、成果易转化,具有很好的应用前景。Lycium barbarum L.,which is well known as one of the traditional Chinese medicines,is mainly cultivated in Northwest China.Due to its delicious taste and nutritional value,its consumption demands are increasing tremendously worldwide.It brings great economic benefit for the local community.But Lycium barbarum L.is highly perishable,which makes it have a short storage period.And dried Lycium barbarum L.becomes a core product of Lycium barbarum L..However,single product is difficult to satisfy the demands of modern consumers.In order to increase the variety of Lycium barbarum L.products and further promote the profitability of Lycium barbarum L.,a new processing technology of Lycium barbarum L.suitable for industrial production was developed and optimized in this study.The processing technology was mainly based on the Maillard reaction principle.High temperature and high humidity conditions were 2 key parameters of the processing technology.During the processing,fresh Lycium barbarum L.was processed into black cooked Lycium barbarum L.in high temperature and high humidity conditions.The processing technology was composed of 3 stages：The pre-dewatering treatment stage,the cooking treatment stage and the final forming treatment stage.First,Lycium barbarum L.was dried at 4different temperatures（50,55,60 and 65℃）at the first stage.The effects of temperature and drying time on moisture content and damage rate of Lycium barbarum L.were evaluated comprehensively.Then,the Lycium barbarum L.after pre-dewatering treatment was cooked under constant temperature of 65,70 and 80℃and relative humidity of 65%.And the product quality was evaluated through reducing sugar content,amino acid nitrogen content and color of cooked Lycium barbarum L..At last,the cooked Lycium barbarum L.was dried at 45℃respectively for 4,6 and 8 h in order to gain the product with the best sensory quality.Experimental results under the first stage showed that the drying temperature should not be too high.High drying temperature would lead to h

关 键 词：干燥 工艺 农产品 熟化 枸杞子 美拉德反应 抗氧化性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]