超声预处理蓝莓真空冷冻干燥工艺优化及对品质的影响  

Optimization of vacuum freeze-drying process for blueberry with ultrasonic pretreatment and its effect on quality

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

机构地区：[1]南京农业大学食品科学技术学院,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：《南京农业大学学报》2024年第3期551-563,共13页Journal of Nanjing Agricultural University

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

摘　　要：[目的]本文旨在更好提高蓝莓真空冷冻干燥速率与产品品质。[方法]利用超声处理作为预处理方式,研究超声温度(45、55、65和75℃)、频率(45、80和100 kHz)、功率(600、700、800、900和1000 W)和时间(25、30、35和40 min)对蓝莓真空冷冻干燥特性、质构、色泽、营养物质保留率及抗氧化活性的影响,并以干燥速率、花青素含量、色泽和脆性为指标进行四因素三水平响应面优化试验,筛选出最佳超声预处理工艺及参数。[结果]超声温度对蓝莓花青素含量的影响极显著(P<0.001);超声频率对蓝莓干燥速率、花青素含量和脆性的影响显著(P<0.05);超声功率对蓝莓脆性的影响显著(P<0.05);超声条件对蓝莓ΔE值的影响均不显著(P>0.05)。最终获得蓝莓超声预处理的优化工艺条件:超声温度55℃,频率80 kHz,功率700 W,时间30 min,此条件下蓝莓的干燥速率为1.69 g·g^(-1)·h^(-1),花青素含量0.55 mg·g^(-1),脆性2770.00 g,ΔE值6.16。[结论]超声预处理可改善蓝莓真空冷冻干燥品质,该结果为蓝莓真空冷冻干燥研究及产品开发提供基础。[Objectives]The paper aimed to improve the vacuum freeze-drying rate and product quality of blueberries.[Methods]The ultrasound treatment was used as a pretreatment method to study the effects of ultrasound temperature(45,55,65,75℃),frequency(45,80,100 kHz),power(600,700,800,900,1000 W),and time(25,30,35,40 min)on the drying characteristics,texture,color,nutrient retention rate,and antioxidant activity of blueberries.Then a four factors and three levels response surface optimization experiment was conducted using drying rate,anthocyanin content,color,and brittleness as indicators to select the optimal ultrasonic pretreatment process and parameters.[Results]Ultrasound temperature had a significant impact on the anthocyanin content of blueberries(P<0.001).The effect of ultrasound frequency on the drying rate,anthocyanin content,and brittleness of blueberries was significant(P<0.05).The effect of ultrasound power on blueberry brittleness was significant(P<0.05).The effect of ultrasound conditions on theΔE value of blueberries was not significant(P>0.05).The optimize process conditions for ultrasonic pretreatment of blueberries were obtained as follows:ultrasonic temperature 55℃,frequency 80 kHz,power 700 W,and time 30 minutes.Under these conditions,the drying rate of blueberries was 1.69 g·g^(-1)·h^(-1),anthocyanin content 0.55 mg·g^(-1),brittleness 2770.00 g,andΔE value 6.16.[Conclusions]Ultrasonic pretreatment could improve the quality of blueberry vacuum freeze-drying.The results provide the basis for the research and product development of blueberry vacuum freeze-drying.

关 键 词：蓝莓 真空冷冻干燥 超声 干燥速率 响应面 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]