ZHANG Ning,WANG Fengxin,YANG Mingguan,et al.Effects of Different Drying Methods on Physicochemical Properties of Mulberry Crispy Fruits[J].Northern Horticulture,2024,(12):80-87.[doi:10.11937/bfyy.20240099]
不同干燥方式对桑椹酥果理化特性的影响
- Title:
- Effects of Different Drying Methods on Physicochemical Properties of Mulberry Crispy Fruits
- 文章编号:
- 1001-0009(2024)12-0080-08
- Keywords:
- mulberry; variable-temperature differential-pressure explosion puffing drying; blast drying; vacuum freeze drying; physical and chemical properties
- 分类号:
- S 567.1+9
- 文献标志码:
- A
- 摘要:
- 以不同品种桑椹为试材，采用变温压差膨化干燥、鼓风干燥和真空冷冻干燥等方法，研究了“白椹” “玫瑰蜜” “无核大十”桑椹酥果品质，并进一步研究了3种干燥方式下“白椹”酥果品质的差异，明确不同桑椹品种适宜的干燥方式，以期为桑椹膨化干燥加工提供参考依据。结果表明:鼓风干燥桑葚酥果硬度、脆性和酥性最高，适口性较差；膨化干燥和冷冻干燥酥果质构特性优良，均具有较好的适口性。变温压差膨化干燥的总酚、总糖、维生素E、镁和硒的含量最高，鼓风干燥的总酸和锌含量最高，真空冷冻干燥的维生素C含量最高。综合能耗和理化特性，变温压差膨化干燥的加工特性和营养成分要优于鼓风干燥和真空冷冻干燥，更适宜于“白椹”酥果加工。
- Abstract:
- Different varieties of mulberries were used as test materials，and the quality of ‘White Mulberry’‘Rose Honey’ ‘Nucleated Big Ten’ mulberry crispy fruits mulberries was studied by adopting the methods of variable-temperature differential-pressure explosion puffing drying，balst drying and vacuum freeze-drying.The quality of ‘White Mulberry’ ‘Rose Honey’ ‘Nucleated Big Ten’ mulberries was studied，and the difference in the quality of ‘White Mulberry’ under the three drying methods was further investigated，with a view to clarifying the suitable drying methods for different mulberry varieties，and in order to provide reference for the expanded drying processing of mulberries.The results showed that hardness，brittleness and crispness of the blast drying of mulberry fruit was the highest，and the palatability was not good；explosion puffing drying and freeze drying of the fruit had excellent textural characteristics，and had a good palatability.The total phenol，total sugar，vitamin E，magnesium and selenium content of variable temperature differential expansion drying was the highest，the total acid and zinc content of blast drying was the highest，and the vitamin C content of vacuum freeze drying was the highest；with the comprehensive energy consumption and physicochemical characteristics，the processing characteristics and nutrient composition of variable temperature differential expansion drying were superior to that of blast drying and vacuum freeze-drying，and it was more suitable for the processing of ‘White Mulberry’ crispy fruits.
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相似文献/References:
[1]冯 学 梅１,梁 玉 文 １,李 阿 波 １,等.宁夏中部干旱带果桑优良品种引进及筛选研究[J].北方园艺,2011,35(20):0.[doi:10.11937/bfyy.2011020007]
,,et al.Ｖ ａ ｒ ｉ ｅ ｔ ｙ Ｉ ｎ ｔ ｒ ｏ ｄ ｕ ｃ ｅ ａ ｎ ｄ Ｓ ｃ ｒ ｅ ｅ ｎ ｏ ｆ Ｍ ｕ ｌ ｂ ｅ ｒ ｒ ｙ ｉ ｎ Ａ ｒ ｉ ｄ Ｓ ａ ｎ ｄ ｙ Ｌ ａ ｎ ｄ ｏ ｆ Ｍ ｉ ｄ ｄ ｌ ｅ Ｎ ｉ ｎ ｇ ｘ ｉ ａ[J].Northern Horticulture,2011,35(12):0.[doi:10.11937/bfyy.2011020007]
备注/Memo
第一作者简介：张宁（1979-），女，硕士，高级工程师，现主要从事食品检测等研究工作。E-mail：1002125977@qq.com.责任作者：孙锐（1978-），男，博士，教授，现主要从事食品加工等研究工作。E-mail：Sr@qlu.edu.cn.基金项目：山东省自然科学基金青年资助项目(ZR2020QC251)；齐鲁工业大学校（院）科教产融合试点工程重大创新专项资助项目(2022JBZ01-08)；齐鲁工业大学校（院）科教产融合试点工程基础研究类资助项目(2023PX066)。收稿日期：2024-01-09