联合干燥方法对猕猴桃脆片品质的影响

Effects of combined drying methods on the quality of Actinidia chinensis crisps

中文关键词:  猕猴桃  脆片  真空冷冻干燥  联合干燥  挥发性风味物质

英文关键词:Actinidia chinensis  crisps  vacuum freeze drying  combined drying  volatile flavor substances

中文摘要:

      目的 探究不同联合干燥方式对猕猴桃脆片品质的影响。方法 采用真空冷冻干燥、真空油炸、冻干联合真空油炸、冻干联合真空微波干燥、冻干联合真空干燥和冻干联合远红外干燥6种干燥方法对猕猴桃片进行干燥, 制备猕猴桃脆片, 测定各组猕猴桃脆片的干燥特性(干燥时间、体积收缩率、复水率、水分含量)、色泽、质构、微观结构、抗氧化成分和挥发性成分等指标, 比较不同干燥方式对猕猴桃脆片品质的影响。结果 真空冷冻干燥法干燥时间较长(36 h), 但获得的猕猴桃脆片品质最佳。这种方法处理得到的脆片组织形态保留完好, 孔隙率高且均匀, 体积收缩率小(13.24%), 复水率高(306.07%), 色泽保持较好, 同时抗氧化活性高(相对抗氧化能力指数为0.74)。采用电子鼻和气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对干燥后的猕猴桃脆片的挥发性风味物质进行分析, 结果表明, 6种干燥方法制得的猕猴桃脆片挥发性风味物质的含量和种类差异显著; 真空冷冻干燥与其他干燥方法相比, 脆片样品青香、果香较为突出, 含有较高含量的醇类和酮类物质。结论 本研究结果可为猕猴桃脆片的加工提供参考。

英文摘要:

      Objective To investigate the effects of different combined drying methods on the quality of Actinidia chinensis crisps. Methods The 6 kinds of drying methods, including vacuum freeze drying, vacuum deep frying, freeze drying combined with vacuum deep frying, freeze drying combined with vacuum microwave drying, freeze drying combined with vacuum drying and freeze drying combined with far-infrared drying, were used to dry Actinidia chinensis slices to prepare Actinidia chinensis crisps. The drying characteristics (drying time, volumetric shrinkage, rehydration ratio, moisture content), color, texture, microstructure, antioxidant components and volatile components of the Actinidia chinensis crisps were determined in each group to compare the effects of different drying methods on the quality of Actinidia chinensis crisps. Results Vacuum freeze drying method had a longer drying time (36 h), but the best quality of Actinidia chinensis crisps was obtained. The crisps obtained by this method had well-preserved tissue morphology, high and uniform porosity, low volumetric shrinkage (13.24%), high rehydration ratios (306.07%), better color retention, and high antioxidant activity (relative antioxidant capacity index=0.74). The volatile flavor substances of the dried Actinidia chinensis crisps were analyzed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the content and types of volatile flavor substances of Actinidia chinensis crisps produced by 6 kinds of drying methods varied significantly. Moreover, the green and fruity flavors of the vacuum freeze drying samples were more prominent and contained higher content of alcohols and ketones compared with the other drying methods. Conclusion The results of this study can provide a reference for the processing of Actinidia chinensis crisps.