不同干燥方式对猕猴桃果脯品质的影响  

Effects of Different Drying Methods on Properties of Kiwi Preserved Fruit

作　　者：雷炎 李华佳[2] 望诗琪 侯强川 石桂芳 郭壮[1] LEI Yan;LI Hua-jia;WANG Shi-qi;HOU Qiang-chuan;SHI Gui-fang;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,Sichuan,China)

机构地区：[1]湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所,湖北襄阳441053 [2]四川省农业科学院农产品加工研究所,四川成都610066

出　　处：《食品研究与开发》2020年第24期103-108,共6页Food Research and Development

基　　金：四川省财政创新能力提升工程专项(2016TSCY-009)。

摘　　要：以猕猴桃果脯为试验对象,探讨热风干燥、远红外干燥和真空冷冻干燥3种不同干燥方式对其水分构成、复水性、硬度、韧性、风味和滋味等品质特性的影响。经快速水分测定仪和低场核磁共振技术检测发现,真空冷冻干燥果脯含水量显著偏低(P<0.05),其自由水和不易流动水相对含量明显偏高;果脯复水性显著偏高(P<0.05),果脯硬度和韧性显著高于其他两种干燥方式(P<0.05)。电子舌和电子鼻分析结果表明,真空冷冻干燥猕猴桃果脯咸味显著偏高(P<0.05),而挥发性芳香物质含量呈现出相反的趋势(P<0.05)。经聚类分析和多元方差分析,热风干燥和远红外干燥所得猕猴桃果脯品质接近,与真空冷冻干燥的果脯品质差异显著(P<0.05)。由此可见,热风干燥和远红外干燥制备的猕猴桃果脯品质较佳。With kiwi preserved fruit as experimental object,the effects of the water content,rehydration characteristics,hardness,toughness,odor and taste qualities were studied through 3 drying methods such as hot air drying,far infrared drying and vacuum freeze drying.The rapid moisture analyzer and low-field nuclear magnetic resonance(NMR)technology showed that the water content of vacuum freeze-dried fruits was significantly lower(P<0.05),and the relative content of free water and non-flowing water was significantly higher;the water rehydration of fruits was significantly higher(P<0.05),and the hardness and toughness of fruits were significantly higher than the other two drying methods(P<0.05).The results of electronic tongue and electronic nose indicated that the relative content of saltness were significanty higher in kiwi preserved fruit treatment by vacuum freeze drying method(P<0.05),and the contents of volatile aroma compounds had an opposite tendency(P<0.05).By cluster analysis and multivariate analysis of variance,the quality of kiwi preserved fruit obtained by hot air drying and far infrared drying was similar,while the quality of kiwi preserved fruit obtained by vacuum freeze drying was significantly different(P<0.05).Thus,the kiwi preserved fruit samples treatment by hot air drying and far infrared drying with better product qualities.

关 键 词：猕猴桃 猕猴桃果脯 不同干燥方式 品质评价 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]