籽用南瓜热风干燥工艺优化及其对加工品质的影响  

Optimization of hot-air drying process for seed pumpkin and its effect on processing quality

作　　者：刘战霞 郭慧静 贾文婷[1] 李文琦 吴宏[1] 吴洪斌[1] 金新文[1] LIU Zhanxia;GUO Huijing;JIA Wenting;LI Wenqi;WU Hong;WU Hongbin;JIN Xinwen(Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832000;Shihezi Quality and Metrology Inspection Institute,Shihezi 832000)

机构地区：[1]新疆农垦科学院农产品加工研究所,石河子832000 [2]石河子质量与计量检测所,石河子832000

出　　处：《中国食品添加剂》2022年第12期89-97,共9页China Food Additives

基　　金：新疆生产建设兵团重点领域科技攻关计划项目(2019AB027);新疆生产建设兵团科技合作计划(2021BC007);兵团科技创新团队(2020CB008);新疆兵团第十师北屯市科技计划项目(高含量亚油酸南瓜籽油制取工艺研究及系列产品开发)。

摘　　要：本文研究籽用南瓜热风干燥工艺,并探究其对加工品质的影响。以籽用南瓜为原料,采用单因素试验筛选装载量、热风温度及切片厚度因素的水平,采用Box-Behnken响应面法对热风干燥工艺参数进行优化,并比较热风干燥和自然干燥南瓜切片感官品质及总糖、还原糖、抗坏血酸(Vc)、β-胡萝卜素、游离酚、结合酚、总黄酮等营养物质的含量。结果表明:籽用南瓜热风干燥最佳工艺参数为切片厚度5.5mm、热风温度65℃、装载量8.5g/dm^(2);热风干燥较自然干燥硬度及脆度较好,且总糖、Vc、β-胡萝卜素、游离酚及总黄酮含量均较高,表明热风干燥对南瓜切片的感官品质及营养成分影响较小,保持率较高。综上所述,优化的籽用南瓜热风干燥工艺操作简单,且可以较好地保持其加工品质,为南瓜切片干燥方法提供了理论依据。The hot-air drying technology of processing seed pumpkin and its infiuence on the processing quality was studied. Using seed pumpkin as raw material,the factors of loading,hot air temperature and slice thickness were selected for single factor tests. The hot air drying processing parameters were optimized by Box-Behnken response surface method,and the contents of total sugar,reducing sugar,ascorbic acid(Vc),β-carotene,free phenol,bound phenol,total flavonoids in hot-air drying and natural drying pumpkin slices were compared. The results showed that the optimum technical parameters of seed pumpkin hot-air drying were slice thickness of 5.5mm,hot air temperature of 65℃ and loading capacity of 8.5g/dm^(2);hot-air drying was better than natural drying in hardness and crispness,the contents of total sugar,Vc,Beta-carotene,free phenol and total fiavone were higher,which indicated that hot-air drying had little effect on sensory quality and nutrition components of pumpkin slices. In conclusion,the optimized hot-air drying process of seed pumpkin was simple to operate and could better maintain its processing quality,which provides a theoretical basis for the drying method of pumpkin slices.

关 键 词：籽用南瓜 热风干燥 响应面优化 加工品质 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]