不同组合干燥方式对胡萝卜脆片品质的影响  

Effects of different combined drying methods on the quality of carrot chips

作　　者：郎旭敏 徐亚元 肖亚冬 李大婧[1] 刘春泉[1] 郑铁松[2] 宋江峰[1] 张钟元[1] LANG Xu-min;XU Ya-yuan;XIAO Ya-dong;LI Da-jing;LIU Chun-quan;ZHENG Tie-song;SONG Jiang-feng;ZHANG Zhong-yuan(Institute of Argo-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Food and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210097,China)

机构地区：[1]江苏省农业科学院农产品加工所,江苏南京210014 [2]南京师范大学食品与制药工程学院,江苏南京210097

出　　处：《江苏农业学报》2021年第2期493-502,共10页Jiangsu Journal of Agricultural Sciences

基　　金：国家重点研发计划子课题(2017YFD0400901-4);江苏省重点研发计划重点项目(BE-2018382);江苏省基础研究计划(自然科学基金)青年基金项目(SBK20180307)。

摘　　要：研究了热风-气流膨化干燥(AD-EPD)、旋转式微波-气流膨化干燥(MD-EPD)、振动旋转式微波-气流膨化干燥(VMD-EPD)、热风耦合振动旋转式微波-气流膨化干燥(AD+VMD-EPD)和热风联合旋转式微波-气流膨化干燥(AD+MD-EPD)5种不同组合干燥方式对胡萝卜脆片品质的影响,并分析了不同预干燥方式对色泽、水分以及温度均匀性的影响。结果表明:不同预干燥方式对水分和温度均匀性影响显著(P<0.05),其中VMD预干燥方式对水分和温度干燥均匀性改善最为显著。不同预干燥方式与EPD联合后,对胡萝卜脆片质构和营养品质影响显著(P<0.05),其中,VMD-EPD干燥方式显著降低胡萝卜脆片硬度,微观结构呈均匀多孔疏松状,且对总黄酮、VC及总类胡萝卜素有显著保护作用。通过不同组合干燥方式胡萝卜脆片品质的27个指标进行主成分分析,筛选出13个评价核心指标并建立综合品质评价模型,其中,综合得分最高的是VMD-EPD干燥方式。The effects of five different combined drying methods on the quality of carrot chips were studied,including hot air-explosion puffing drying(AD-EPD),rotating microwave-explosion puffing drying(MD-EPD),vibrating rotating microwave-explosion puffing drying(VMD-EPD),hot air coupled vibrating rotating microwave-explosion puffing drying(AD+VMD-EPD)and hot air combined rotating microwave-explosion puffing drying(AD+MD-EPD).The effects of different pre-drying methods on color,moisture and temperature uniformity were analyzed.The results showed that different pre-drying methods had significant effects on the uniformity of moisture and temperature(P<0.05),and VMD pre-drying method was the most significant one.The texture and nutritional quality of carrot chips were significantly affectedby different pre-drying methods combined with EPD(P<0.05).The VMD-EPD drying method significantly reduced,had significant protective effect on total flavonoids,VC and total carotenoids,and the microstructure was porous and loose.Through the principal component analysis of 27 quality indices of carrot chips with different combined drying methods,13 core indices were selected,and a comprehensive quality evaluation model was established.Among them,VMD-EPD had the highest comprehensive score.

关 键 词：胡萝卜脆片 组合干燥 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]