四种不同加工方式对富益生菌胡萝卜脆片品质的影响分析  

Effects of Four Different Processing Methods on Quality of Probiotic-Rich Carrot Chips

作　　者：陈永芳[1] 李德明[2] CHEN Yong-fang;LI De-ming(Nanjing Institute of Tourism and Hospitality,Nanjing 211100,China;Huangshan University,Huangshan 245041,China)

机构地区：[1]南京旅游职业学院,南京211100 [2]黄山学院,安徽黄山245041

出　　处：《中国调味品》2023年第9期148-151,共4页China Condiment

基　　金：2022年江苏省文化和旅游重点实验室研究项目(1021ZDSY)。

摘　　要：不同干燥方式不仅对益生菌胡萝卜脆片中活菌数产生影响,而且会导致益生菌胡萝卜脆片的形状、结构和化学性质不同。该研究基于此,通过比较4种不同加工方式(A:热风干燥、B:真空冷冻干燥、C:热风联合气流膨化干燥、D:真空冷冻联合真空微波干燥)对益生菌胡萝卜脆片的活菌数、硬度、脆度、加工时间、维生素C含量、β-胡萝卜素含量和色度的影响。研究结果表明,4种干燥方式的益生菌胡萝卜脆片中活菌数依次为B(9.5×10^(9)CFU/g)>D(9.3×10^(9)CFU/g)>A(8.5×10^(9)CFU/g)>C(6.2×10^(9)CFU/g),即真空冷冻干燥>真空冷冻联合真空微波干燥>热风干燥>热风联合气流膨化干燥;在4种加工方式中,真空冷冻干燥(B)加工的益生菌胡萝卜脆片中维生素C和β-胡萝卜素含量最高,分别为90 mg/100 g和83 mg/100 g;真空冷冻干燥加工的益生菌胡萝卜脆片的硬度最低,脆度最好;同时亮度值最高,黄色和红色色度值最低;真空冷冻干燥和真空冷冻联合真空微波干燥两种加工方式的益生菌胡萝卜脆片的感官评分接近,且高于热风干燥和热风联合气流膨化干燥两种加工方式的益生菌胡萝卜脆片。Different drying methods not only affect the number of viable bacteria in probiotic carrot chips,but also affect the shape,structure and chemical properties of probiotic carrot chips.Based on this,in this study,the effects of four different processing methods(A:hot air drying,B:vacuum freezing drying,C:hot air combined with airflow expansion drying,D:vacuum freezing combined with vacuum microwave drying)on the number of viable bacteria,hardness,crispness,processing time,vitamin C content,β-carotene content and chroma of probiotic carrot chips are investigated.The research results show that the number of viable bacteria in probiotic carrot chips treated by four drying methods is B(9.5×109 CFU/g)>D(9.3×10^(9 )CFU/g)>A(8.5×10^(9)CFU/g)>C(6.2×10^(9)CFU/g),that is vacuum freezing drying>vacuum freezing combined with vacuum microwave drying>hot air drying>hot air combined with airflow expansion drying;among the four processing methods,the content of vitamin C andβ-carotene of the probiotic carrot chips processed by vacuum freezing drying(B)is the highest,which is 90 mg/100 g and 83 mg/100 g respectively;the hardness of the probiotic carrot chips processed by vacuum freezing drying is the lowest,and the crispness is the best;at the same time,the brightness value is the highest,the redness and yellowness chroma values are the lowest;the sensory scores of probiotic carrot chips processed by vacuum freezing drying and vacuum freezing combined with vacuum microwave drying are close,and higher than those of probiotic carrot chips processed by hot air drying and hot air combined with airflow expansion drying.

关 键 词：胡萝卜脆片 益生菌 加工工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学]