不同干燥方式对板栗品质的影响  

Effect of Different Drying Methods on the Quality of Castanea Mollissima

作　　者：刘海波 任双 朱静 桑大席 杨玲玲 LIU Haibo;REN Shuang;ZHU Jing;SANG Daxi;YANG Lingling(Food College,Xinyang Agriculture and Forestry University,464000 Xinyang Henan,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《粮食加工》2024年第4期36-41,共6页Grain Processing

基　　金：河南省青年科学基金项目(212300410228);信阳农林学院高水平科研孵化器建设基金项目(FCL202014);信阳农林学院校青年基金项目(2019LG009、QN2021027、QN2022026)。

摘　　要：通过比较5种不同干燥方式处理下板栗的营养成分、加工特性以及质构的差异,评价干燥方式对板栗品质的影响。结果表明:真空冷冻干燥处理的板栗水分含量最低,蛋白质、淀粉以及脂肪含量较高,持水性和持油性能最好,凝胶表观黏度最高。热风干燥处理的板栗还原糖含量最高,凝胶硬度、弹性、内聚性以及咀嚼性较好。微波处理的板栗灰分含量最高。聚类分析结果表明5种不同干燥方式具有不同程度的差异性,其中真空干燥与喷雾干燥相似性较高。热风干燥与真空冷冻干燥对板栗的品质具有不同程度提升,因此可根据加工实际需求进行选择。该研究为板栗的加工应用提供了理论基础。The effects of drying methods on the quality of Castanea mollissima were evaluated by comparing the differences in nutrient composition,processing characteristics and texture of C.mollissima under five different drying methods.The results showed that the vacuum freeze-dried C.mollissima had the lowest moisture content,higher protein,starch and fat contents,the best water-holding and oil-holding properties,and the highest apparent viscosity of the gel.Hot air-drying treated C.mollissima had the highest reducing sugar content,better gel hardness,elasticity,cohesion and chewiness.The microwave-treated C.mollissima had the highest ash content.The results of cluster analysis showed that the five different drying methods had different degrees of differences,among which the similarity between vacuum drying and spray drying was higher.Hot air drying and vacuum freeze drying have different degrees of quality enhancement for C.mollissima,so they can be selected according to the actual needs of processing.This study provides a theoretical basis for the application of C.mollissima processing.

关 键 词：板栗 干燥方式 营养成分 表观黏度 质构 

分 类 号：TS234·3[轻工技术与工程—粮食、油脂及植物蛋白工程]