超声波预处理对热风干燥火龙果片品质的影响  

Ultrasound pretreatment on quality of pitaya before hot air drying

作　　者：孟繁博[1,2] 黄道梅 郑秀艳[1,2] 陈曦[1,2] 汤鹏宇 林茂[1,2] MENG Fanbo;HUANG Daomei;ZHENG Xiuyan;CHEN Xi;TANG Pengyu;LIN Mao(Institute of Integrated Agricultural Development,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Institute of Food Science and Technology,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院现代农业发展研究所,贵州贵阳550006 [2]贵州省农业科学院农产品加工研究所,贵州贵阳550006

出　　处：《食品与发酵工业》2021年第13期205-209,共5页Food and Fermentation Industries

基　　金：贵州省农业科学院2017年度学术新苗培养及创新探索专项(黔农科院青年基金[2018]97号);贵州省成果类“14+2”个深度贫困县科技项目(黔科合成果[2019]4255号)。

摘　　要：为提升热风干燥红心火龙果片的品质,研究了超声波预处理条件下热风干燥火龙果片品质的变化情况,分析了超声波预处理条件下火龙果片的干燥速率、体积收缩率、色泽、复水比、质构特性、微观结构和感官指标。结果表明,超声波预处理能够提高火龙果片的干燥速率,减少干燥过程中火龙果片的体积收缩率,维持果干原有的色泽,对复水比无明显影响,此外,超声波预处理会导致火龙果干片的硬度、胶黏性和咀嚼性增大,而对内聚性和弹性几乎无影响,感官评分优于对照组。综上,超声波预处理能够提升热风干燥火龙果片的品质。The experiments of quality variation under ultrasound pretreatment in pitaya before hot air drying were conducted.Drying rate,volume shrinkage,color,rehydration,textural properties,microstructure,sensory evaluation were compared in this paper.The results suggested that ultrasound pretreatment would lead to a rise in drying rate,hardness,tackiness,chewiness,sensory properties and a decline in volume shrinkage,no significant impact on rehydration,cohesiveness,elasticity in addition.The sensory score was better than that of the control group.In conclusion,ultrasonic pretreatment could improve the quality of pitaya tablets dried by hot air.

关 键 词：超声波 热风干燥 火龙果 干燥特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]