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食品研究与开发:2017,38(23):1-5
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不同干燥方式对杨梅果干营养品质及抗氧化性影响
李丽1,2,何雪梅1,2,李昌宝1,2,孙健1,2,*,零东宁1,盛金凤1,饶川艳1,肖占仕1,李杰民1,郑凤锦1,刘国明1,唐雅园1
(1.广西农业科学院农产品加工研究所,广西南宁530007;2.广西果蔬贮藏与加工新技术重点实验室培育基地,广西南宁530007)
Effects of Different Drying Methods on Quality and Antioxidant Activity of Dried Bayberries
LI Li1,2,HE Xue-mei1,2,LI Chang-bao1,2,SUN Jian1,2,*,LING Dong-ning1,SHENG Jin-feng1,RAO Chuan-yan1,XIAO Zhan-shi1,LI Jie-min1,ZHENG Feng-jin1,LIU Guo-ming1,TANG Ya-yuan1
(1.Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China;2.Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,Guangxi,China)
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投稿时间:2017-04-11    
中文摘要: 探讨新鲜杨梅果实在不同干燥过程中的特性,分析不同工艺条件对杨梅的营养物质、色泽、产品品质及抗氧化性的影响。结果表明,与鼓风干燥方式相比,采用热泵方式杨梅的干燥时间为16.5 h,比鼓风干燥缩短2.5 h,干燥速率较高,时间较短,并且热泵干燥后杨梅果实中总糖含量及多酚、花色苷、VC等营养成分含量较高。而采用不同干燥方式的杨梅干总酸含量无显著差异,鼓风干燥后杨梅的色泽变化较热泵干燥明显,复水比低于热泵干燥。测定杨梅干对羟基自由基(·OH)及1,1-二苯基-2-三硝基苯肼自由基(DPPH·)的清除作用来检验其抗氧化能力,结果表明采用热泵干燥的杨梅干抗氧化能力显著高于鼓风干燥。综合比较,不同干燥方式对杨梅营养与品质特性的影响差异较大,热泵干燥杨梅营养成分与抗氧化活性损失较小。
中文关键词: 杨梅  热泵干燥  营养成分  复水比  抗氧化
Abstract:The characteristics of bayberry fruit in different drying processes were discussed in this paper.The effects of different process conditions on nutrient,color and product quality of bayberry were analyzed.The results showed that fruit drying time by heat pump drying method (16.5 h)was shorter 2.5 h than blast drying method.Compared with blast drying method,heat pump drying method had higher drying rate.The contents of total sugar,polyphenols,anthcyanins and VC in bayberry fruit were higher by heat pump drying.However,there was no significant difference on total acid content in bayberry fruit under different drying methods.Blast drying fruit exhibited more significant color changethan heat pump drying fruit,and blast drying fruit had lower rehydration ratio than heat pump drying fruit.Scavenging abilities of DPPH radical and hydroxyl radical(·OH)were measured to determine antioxidant activity of dried bayberries.The results showed that heat pump drying fruit presented higher antioxidant activity than blast drying fruit.The results indicated that there were significant differences in nutrition and physical properties of bayberry among different drying methods.The best nutrition and antioxidant activity were found in bayberry dried by heat pump drying method.
文章编号:201723001     中图分类号:    文献标志码:
基金项目:国家公益性行业(农业)科研专项(201303073);国家自然科学基金项目(31160407、31560467、31660589);八桂学者工程专项经费([2016]21);2014年国家中组部"万人计划"青年拔尖人才项目(组厅字 [2015]48号);广西自然科学基金项目(2014GXNSFAA118110、2014GXNSFDA118013、2015GXNSFBA139102);广西农业重点科技计划项目(201527);广西科学研究与技术开发计划项目(桂科合15104001-23、桂科合1347004-18、桂科AD16380015);2015年留学人员科技活动项目择优资助项目(人社厅函[2015]192号);南宁市科学研究与技术开发计划(20142305);广西农业科学院基本科研业务费项目(桂农科2015YT86、桂农科2015JM14、桂农科2014YQ05、桂农科2014JQ04、桂农科2015JZ75、农成转 2016018、2017NZ13)
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