真空冷冻干燥不同升温程序对蓝莓干燥特性及品质影响  

Effects of Different Heating Procedures on the Drying Characteristics and Quality of Blueberry during Vacuum Freeze Drying

作　　者：于蕊 杨慧珍 李大婧[1,2] 肖亚冬 聂梅梅 刘春菊[2] 杨润强[1] 金鹏[1] YU Rui;YANG Huizhen;LI Dajing;XIAO Yadong;NIE Meimei;LIU Chunju;YANG Runqiang;JIN Peng(College of Food Science and Technology,Nanjing Agricultural University,Nanjing,Jiangsu 210095;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《核农学报》2024年第1期84-92,共9页Journal of Nuclear Agricultural Sciences

基　　金：江苏省农业自主创新资金[CX(21)2026];江苏省重点研发(现代农业)重点及面上项目(BE2020338)。

摘　　要：不同真空冷冻干燥(FD)程序中的温度设定影响果蔬干制品的感官和营养品质。为获得蓝莓FD较优程序,本研究采用差示扫描量热法探究蓝莓热力学特性及玻璃化转变温度(Tg)的变化,采用低场核磁共振技术测定水分分布及含量变化,以收缩率、花青素含量和质构品质为指标,探究5种FD不同升温程序对蓝莓脆干燥特性和营养品质的影响。结果表明,超声处理后蓝莓共晶点、共熔点和Tg无显著变化;随着蓝莓含水率的降低,其Tg升高,蓝莓中的自由水先转换为不易流动水,随后不易流动水转换为自由水和结合水。FD不同程序设定下,蓝莓脆粒的收缩率、色泽、感官和营养品质变化显著(P<0.05)。程序2干燥后蓝莓脆粒的收缩率最小,程序1干燥后蓝莓脆粒的脆性最大,程序5干燥后蓝莓硬度最大;程序4干燥后蓝莓△E值最大,程序1干燥后蓝莓脆粒的维生素C(Vc)含量最高、抗氧化活性较高。综合考虑,确定较优FD程序为程序2:0℃(2 h)→5℃(2 h)→10℃(2 h)→20℃(2 h)→30℃(2 h)→40℃(2 h)→50℃(12 h)。本研究结果为蓝莓脆产品开发提供了理论基础。Different temperature settings in vacuum freeze-drying(FD)procedures affect the sensory and nutritional quality of dried fruit and vegetable products.In order to obtain a better program of blueberry during FD,differential scanning calorimetry was used to explore the changes in the thermodynamic properties and glass transition temperature(Tg)of blueberry,and low field nuclear magnetic resonance was used to determine the water distribution and content changes.With shrinkage,anthocyanin content and texture quality as indicators,the effects of five different heating programs of FD on the crisp drying characteristics and nutritional quality of blueberry were explored.The results showed that there were no significant changes in the eutectic point,eutectic point,and Tg of blueberries after ultrasonic treatment.As the moisture content of blueberries decreased,the Tg increased.The free water in blueberries was first converted into non flowing water,and then non flowing water converted into free water and bound water.The shrinkage rate,color,sensory and nutritional quality of blueberry crispy granules showed significant changes under different program settings(P<0.05).The shrinkage rate of blueberry crispy granules was the smallest after drying of program^(2).The brittleness of blueberry crispy granules was the highest after drying of program 1,and the hardness of blueberry was the highest after drying of program 5;After drying of program 4,△E value for dried blueberries was the highest,while after drying of program 1,vitamin C(Vc)content and antioxidant activity of blueberry crispy granules were the highest.Overall,the superior FD program was program^(2).The results of this study provided a theoretical basis for the development of blueberry crispy products.

关 键 词：蓝莓 真空冷冻干燥 超声 共晶点 升温程序 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]