不同预脱水处理后真空冷冻干燥油柑的品质比较  

Quality Comparison of Vacuum Freeze-Dried Fruits of Phyllanthus emblica after Different Predehydration Treatments

作　　者：梁贵强 陈光未 丘梓慧 陈梓雅 丘苑新[1,2] 彭进明 王琴[1,2] LIANG Guiqiang;CHEN Guangwei;QIU Zihui;CHEN Ziya;QIU Yuanxin;PENG Jinming;WANG Qin(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品研究与开发》2024年第23期49-55,共7页Food Research and Development

基　　金：广东省省级科技计划项目(2022B0202160004);广东省基础与应用基础研究基金项目(2021A1515110660);广东省驻镇帮镇扶村农村科技特派员项目(KTP20210380);广东省重点领域研发计划项目(2021B0707060001);广东省普通高校特色创新类项目(2023KTSCX051)。

摘　　要：考察不同预脱水处理后冷冻干燥(冻干)油柑的理化特性及体外抗氧化活性。结果表明:热风干燥对新鲜油柑的预脱水效果最好,其次是微波干燥和乙醇脱水。相比对照组(12.35%),热风处理组(12.55%)和微波处理组(11.88%)的出品率无显著变化(P>0.05),乙醇处理组(10.56%)的出品率显著降低(P<0.05)。不同预脱水处理后冻干油柑复水比的大小顺序为微波处理组(5.05 g/g)>乙醇处理组(3.88 g/g)>对照组(2.79 g/g)>热风处理组(1.58 g/g),色差顺序为微波处理组(12.20)>乙醇处理组(6.08)>热风处理组(3.63),风味的强弱顺序为乙醇处理组>微波处理组>热风处理组>对照组。相比对照组,乙醇处理组的冻干油柑硬度显著增大(P<0.05),其他处理组的冻干油柑硬度无显著变化(P>0.05);相比对照组,乙醇和微波处理组的冻干油柑脆度显著减小(P<0.05)。另外,微波预脱水处理可更好地保留冻干油柑的总酚和体外抗氧化活性。综上,乙醇预脱水处理的冻干油柑色泽好、风味强、脆度高,可将乙醇预脱水作为开发高品质冻干油柑的前处理方式。The physicochemical and antioxidative properties of freeze-dried fruits of Phyllanthus emblica(FDP)after different predehydration treatments were investigated.The results showed that hot-air drying(HD)was the most effective predehydration treatment for the fresh fruits of P.emblica,followed by microwavedrying(MD) and ethanol dehydration(ED).Compared with that in the control group(12.35%),HD(12.55%)and MD(11.88%)caused little differences in the yield(P>0.05),while ED decreased the yield(10.56%)(P<0.05).The rehydration ratio of P.emblica fruits after predehydration treatments was in a de-scending order of MD group(5.05 g/g)>ED group(3.88 g/g)>control group(2.79 g/g)>HD group(1.58 g/g).The color difference ΔE followed the trend of MD group(12.20)>ED group(6.08)>HD group(3.63),and theflavor was in the order of ED group>MD group>HD group>control group.Compared with the control group,theED group showed increased hardness of FDP(P<0.05),while other groups showed significantly changes in the hardness(P>0.05).Compared with the control group,ED and MD decreased the crispness of FDP(P<0.05).In addition,MD retained the total phenols and antioxidant activities of FDP.In summary,the FDPtreated with ED had good color,strong flavor and high brittleness,thus ED could be used as a pre-treatment ap-proach to develop high-quality FDP.

关 键 词：油柑 预脱水处理 真空冷冻干燥 理化特性 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]