刺梨果渣的干燥模型建立及品质分析  

Quality Analysis and Drying Modeling of Rosa roxburghii Tratt. Pomace

作　　者：彭邦远[1] 张瑜[1] 张洪礼[1] 丁筑红[1] PENG Bangyuan;ZHANG Yu;ZHANG Hongli;DING Zhuhong(Research and Development Center of Medicinal and Edible Plant Resources of Guizhou Province,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,College of Wine and Food Engineering, Guizhou University, Guiyang 550025, China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省农畜产品贮藏与加工重点实验室,贵州省药食同源植物资源研究开发中心,贵州贵阳550025

出　　处：《食品科学》2017年第11期161-167,共7页Food Science

基　　金：贵州省重大科技攻关项目(黔科合重大专项字[2013]6006);贵州省药食同源植物资源研究开发中心项目(黔科合G字[2014]4003号)

摘　　要：为科学合理地选择刺梨果渣干燥保藏实用技术,以减少果渣原料品质变化和营养损失。以刺梨果渣为原料,采用热风干燥、远红外干燥和真空干燥方式,构建果渣干燥模型,确定最佳干燥技术。结果表明:Midilli和Kucuk数学干燥模型具有较高的决定系数R^2,较低的χ~2、误差平方和及均方根误差,对3种干燥方式的拟合度最高,可以用来描述和预测刺梨果渣的干燥进程;远红外50℃干燥为果渣最优干燥方式,此条件下刺梨果渣品质指标最优,L*值为44.12,ΔE为6.87,果渣复水性为7.53,VC损失率为20.54%,黄酮含量为1.97 mg/g。This study aimed to choose a scientific and reasonable drying method to reduce the quality changes and nutritionallosses in Rosa roxburghii Tratt.pomace during preservation.The material was dried by three different drying methods:hotair drying,far-infrared drying and vacuum drying,and the drying processes were investigated by mathematical modelingto select the optimal one.The results showed that the Midilli-Kucuk model presented a high correction coefficient(R2),andminimumχ2,SSE and RMSE values,and it could exactly describe and predict all the drying processes above with the highestdegree of fitting.In summary,far-infrared drying at50℃was found to be the best among these drying methods,giving thebest quality characteristics,namely,a brightness value L*of44.12,and a color difference value of6.87,a water reabsorbingcapacity of7.53,a VC loss rate of20.54%and a flavone content of1.97mg/g.

关 键 词：刺梨果渣 热风干燥 远红外干燥 真空干燥 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]