人参果片干制方式及其品质特性研究  

Study on Drying Method and Quality Characteristics of Ginseng Fruit Tablets

作　　者：王琰[1] 张文刚 杨希娟[1,2] 党斌 WANG Yan;ZHANG Wengang;YANG Xijuan;DANG Bin(Qinghai University,Xining 810016;Key Laboratory of Agricultural Product Processing on the Qinghai Tibet Plateau,Xining 810016)

机构地区：[1]青海大学,西宁810016 [2]青海省青藏高原农产品加工重点实验室,西宁810016

出　　处：《食品工业》2024年第10期22-28,共7页The Food Industry

基　　金：国家重点研发计划课题(编号:2022YFD1602403)。

摘　　要：为筛选适宜人参果片干燥的方式,明确其品质特性,比较分析了真空冷冻干燥、真空脉动干燥、微波-热风联合干燥和碳纤维远红外联合热泵干燥四种干制人参果片的营养、食用品质及理化特性差异。结果表明:不同干制人参果片的品质差异显著。真空冷冻干制人参果片的粗蛋白(4.05±0.01 g/100 g)、总糖(37.89±1.29 g/100 g)和抗坏血酸(32.37±1.43 g/100 g)含量最高,除粗纤维外,PVD、MD-HAD和CFI-HPD三种方式干制的人参果片营养成分含量相对降低。MD-HAD和CFI-HPD方式的干制时间短(13 h和14 h),能耗低(14 kW·h和13.2 kW·h),但前者干制的人参果片的营养品质损失较大,后者干制的人参果片硬度低,易咀嚼,有弹性,色泽金黄,感官评分达82.6分,复水比为7.01,与真空冷冻干制相当。In order to choose suitable drying methods of ginseng fruit slices and to determine their quality characteristics,the nutrition,edible quality and physical and chemical characteristics of four kinds of dried ginseng fruit slices were compared and analyzed,which were vacuum freeze-drying,vacuum pulsation drying,microwave-hot air drying and carbon fiber far-infrared heat pump drying.The results showed that the quality of different dried ginseng fruit slices was significantly different.The contents of crude protein(4.05±0.01 g/100 g),total sugar(37.89±1.29 g/100 g)and ascorbic acid(32.37±1.43 g/100 g)in vacuum freezing-dried ginseng fruit slices were the highest.The nutritional content of ginseng fruit slices dried by PVD,MD-HAD and CFI-HPD was relatively reduced.The MD-HAD and CFI-HPD methods had short drying times(13 h and 14 h)and low energy consumption(14 kW·hand 132 kW·h).However,the nutritional quality loss of the former dried ginseng fruit slices was greater,while the latter dried ginseng fruit slices had low hardness,easy to chew,elasticity,golden color,sensory score of 82.6 points,and rehydration ratio of 7.01,which was comparable to that of vacuum freeze-drying.

关 键 词：人参果 干制方式 营养品质 食用品质 物理特性 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]