渗透处理结合热风干燥对桃脯干燥特性的影响  

Effect of Osmotic Treatment Combined with Hot Air Drying on Drying Characteristics of Preserved Peaches

作　　者：肖广健 刘园 陈飞 周辉[1] 丁胜华[2] 王蓉蓉[1] XIAO Guangjian;LIU Yuan;CHEN Fei;ZHOU Hui;DING Shenghua;WANG Rongrong(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125

出　　处：《食品科学技术学报》2021年第5期165-174,共10页Journal of Food Science and Technology

基　　金：湖南省重点研发计划项目(2020NK2048);湖南省自然科学基金项目(2019JJ50256);国家自然科学基金资助项目(31601525);长沙市杰出创新青年培养计划项目(KQ1905025)。

摘　　要：为提升桃脯产品的品质,采用渗透处理结合热风干燥,探究其对桃脯干燥特性的影响。结果表明:相比于直接干燥,渗透处理可在干燥前除去原料中的大部分自由水,有效缩短桃脯的干燥时间,提高了干燥效率。此外,经渗透处理的桃脯理化品质优于直接干燥,其色泽接近新鲜样品,硬度较低,维生素C含量、总酚含量及抗氧化能力均维持在较高水平,且能较好地保持桃脯的表面微观结构,尤其对于真空渗透处理组这种效果更为明显。相关性分析表明,硬度与维生素C含量和L*值呈极显著负相关;维生素C含量与L*值呈极显著正相关,与铁离子还原能力(ferric reducing antioxidant power,FRAP)和DPPH·清除能力呈显著正相关;总酚含量与FRAP和DPPH·清除能力呈极显著正相关;FRAP与DPPH·清除能力呈极显著正相关。通过聚类分析可将3组样品分为两类,直接干燥组和常压渗透组聚为一类,真空渗透组单独为一类;理化品质可分为3类,硬度单独为一类,L*值与维生素C含量聚为一类,总酚含量、FRAP和DPPH·清除能力聚为一类。因此,真空渗透处理结合热风干燥在有效缩短桃脯干燥时间的同时,能提升其产品品质,可作为桃脯加工的适宜方式。Osmotic treatment combined with hot air drying was used in this study for improving the quality of preserved peaches,and its effect on the drying characteristics was assessed.The results showed that compared with direct drying,osmotic treatment could shorten the drying time and improve the drying efficiency by removing the most free water before drying.In addition,the physicochemical qualities of preserved peaches treated by osmosis were better than that of direct drying.Preserved peaches of osmotic treatment presented fresh color,low hardness,and the higher vitamin C content.Moreover,total phenol contents,antioxidant capacities,and microstructure of preserved peaches treated by osmosis were also better maintained.Above effects were more obvious in the vacuum osmotic treatment.The correlation analysis indicated that hardness was extremely significant negative correlated with vitamin C content and L*value were obtained.Vitamin C content was extremely significant positive correlated with L*value and significant positive correlated with ferric reducing antioxidant power(FRAP)and DPPH·scavenging capacity.Total phenol content was extremely significant positive correlated with FRAP and DPPH·scavenging capacity.FRAP was extremely significant positive correlated with DPPH·scavenging capacity.The clustering analysis indicated that three groups samples were divided into two categories,direct drying and atmospheric osmotic treatment as one category,and vacuum osmotic treatment as one category.The physicochemical qualities were divided into three categories,hardness as one category,L*value and vitamin C content as one category,total phenol content,FRAP and DPPH·scavenging capacity as one category.Therefore,vacuum osmotic treatment combined with hot air drying could effectively shorten the drying time and improve the quality of preserved peaches,which was a suitable processing method for preserved peaches.

关 键 词：桃脯 常压渗透 真空渗透 热风干燥 干燥特性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]