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投稿时间：2024-06-09
投稿时间：2024-06-09
中文摘要: 利用陈皮、山楂和薏仁3 种天然植物材料，开发一种具有独特风味和丰富营养成分的水果条，以满足消费者的口味和营养需求。采用单因素和正交试验，获得最优的工艺配方，以最优工艺配方分析微波干燥和热风干燥2 种干燥方式对陈皮山楂薏仁果条营养品质及风味物质的影响。研究结果表明：海藻糖添加量30%，陈皮添加量9%，热风干燥烘干时间6 h，烘干温度80 ℃为最佳工艺条件，此时感官评分为89.8，保留陈皮特殊的风味，酸甜比适宜，口感良好，营养丰富。全质构分析（texture profile analysis，TPA）结果表明，热风干燥处理的果条黏性为（5.67±1.15） g、断裂性为（120.22±5.57） g、胶着性为（144.67±1.53） g、弹性为（3.95±0.02） mm、咀嚼性为（20.10±1.04） mJ、内聚性1.14±0.03，其中黏性、断裂性、弹性、咀嚼性、内聚性均高于微波干燥处理。微波干燥处理的陈皮山楂薏仁果条TPA 的胶着性[（251.00±1.73） g]显著高于热风干燥。营养指标中微波干燥果条水分、VC、总酸含量显著高于热风干燥，热风干燥果条总糖、总黄酮含量显著高于微波干燥。热风干燥制备的陈皮山楂薏仁果条W1C（芳香成分，苯类）和W5C（烷烃芳香成分）的响应值较高。综上，陈皮山楂薏仁果条干燥方法选择热风干燥更优。
Abstract:Three natural plant materials: dried tangerine peel， hawthorn， and coix seed were utilized to develop fruit bars with a unique flavor and rich nutritional content， so as to meet consumers' taste and nutritional needs. Single-factor and orthogonal tests were employed to obtain the optimal process formulation. The impact of two drying methods， microwave drying and hot air drying， on the nutritional quality and flavor substances of the fruit bars made from dried tangerine peel， hawthorn， and coix seed with the optimal process formulation was analyzed. The research results indicated that the optimal process formulation was as follows: 30% trehalose， 9% dried tangerine peel， six hours of hot air drying， and a drying temperature of 80 °C. Under these conditions， the sensory score was 89.8， retaining the distinctive flavor of dried tangerine peel， with an appropriate sweet and sour ratio， good taste， and rich nutritional function. The texture profile analysis（TPA） results showed that the fruit bars treated with hot air drying had viscosities（5.67±1.15） g， fracturabilities （120.22±5.57） g， adhesiveness （144.67±1.53） g， elasticity （3.95±0.02） mm， chewiness （20.10±1.04） mJ， and cohesiveness 1.14±0.03， where the viscosity， fracturability， elasticity， chewiness， and cohesiveness were all higher than those treated with microwave drying. The adhesiveness （251.00±1.73） g of the fruit bars made from dried tangerine peel， hawthorn， and Job's tears treated with microwave drying by TPA was significantly higher than that treated with hot air drying. Among the nutritional indicators， the moisture content， VC， and total acid content of the fruit bars treated with microwave drying were significantly higher than those treated with hot air drying， while the total sugar and flavonoid content of the fruit bars treated with hot air drying were significantly higher than those treated with microwave drying. The response values of W1C （aromatic components and benzene compounds） and W5C （alkane aromatic components） in the fruit bars made from dried tangerine peel， hawthorn， and coix seed prepared by hot air drying were higher. In conclusion， hot air drying was the more favorable drying method for the fruit bars made from dried tangerine peel， hawthorn， and coix seed.
文章编号：202509018 中图分类号： 文献标志码：
基金项目:钦州市科学研究与技术开发计划项目（20240701）
| 作者 | 单位 |
| 李霜1，陈静1，2，3 *，张自然1，2，龚受基1，2，戴梓茹1，2，卢红显4 | 1.北部湾大学 食品工程学院，广西 钦州 535011；2. 广西高校北部湾海产品高值化利与预制食品重点实验室，广西 钦州 535011；3.广西壮族自治区海洋食品营养与加工技术创新工程研究中心，广西 钦州 535011；4.钦州市科学技术局，广西 钦州 535011 |
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