蓝莓苹果重组蜜饯干燥工艺优化及对品质的影响

doi:10.3969/j.issn.1004-1524.2019.05.18

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (5): 816-822.DOI: 10.3969/j.issn.1004-1524.2019.05.18

蓝莓苹果重组蜜饯干燥工艺优化及对品质的影响

李璐^1,2, 韩强², 吴伟杰², 房祥军², 郜海燕^2,*

1.浙江师范大学化学与生命科学学院,浙江金华 321004;
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2018-11-05 出版日期:2019-05-25 发布日期:2019-05-23
通讯作者: *郜海燕,E-mail: spsghy@163.com
作者简介:李璐(1994—),女,安徽池州人,硕士研究生,研究方向为食品物流保鲜与加工。E-mail: lilu1097006167@gmail.com
基金资助:
国家“十三五”重点研发项目(2017YFD0400903);杭州市农业和社会发展科研主动设计项目(20172015A07)

Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality

LI Lu^1,2, HAN Qiang², WU Weijie², FANG Xiangjun², GAO Haiyan^2,*

1. College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321004, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables of China Light Industry, Hangzhou 310021, China

Received:2018-11-05 Online:2019-05-25 Published:2019-05-23

摘要/Abstract

摘要： 采用冷热风变温干燥技术,优化蓝莓和苹果重组果浆干燥工艺,生产高品质重组蜜饯果糕。通过单因素和正交试验优化变温干燥工艺参数,分析制备成品的感官评价、超微结构和质构特性。结果表明,蓝莓苹果重组蜜饯果糕的最佳干燥工艺为装盘厚度6 mm,前期热风烘烤温度70 ℃,热风烘烤时长7 h,后期30 ℃冷风抽湿至产品最终含水量小于15%。在此干燥工艺条件下获得的蓝莓苹果重组蜜饯果糕酸甜可口,果香浓郁,有较高的韧性和低粘附性,超微结构显示其组织光滑紧密,感官评分较高,理化指标及微生物指标均符合国家标准。

关键词: 蓝莓, 苹果, 重组蜜饯, 干燥工艺

Abstract: The cold and hot air temperature drying technology was adopted to optimize the drying process of blueberry and apple pulp to produce high quality reconstituted fruit cake. The parameters of the variable temperature drying process were determined by single factor and orthogonal experiments, and the sensory evaluation, ultrastructure and texture characteristics of the finished product were analyzed. The results showed that the best drying process of blueberry-apple reconstituted fruit cake was 6 mm thickness, 70 ℃, 7 h in the early hot air baking, and 30 ℃ in the late cold air to the final water content of the product was less than 15%. The blueberry-apple reconstituted fruit cake obtained under the dry process condition was sweet and sour, fruity and rich, with higher toughness and not sticky to teeth. The ultrastructure showed that the tissue was smooth and compact, the sensory score was high. The physical and chemical indicators and microbial indicators were in line with the national standards.

Key words: blueberry, apple, reconstituted fruit cake, drying technology

中图分类号:

李璐, 韩强, 吴伟杰, 房祥军, 郜海燕. 蓝莓苹果重组蜜饯干燥工艺优化及对品质的影响[J]. 浙江农业学报, 2019, 31(5): 816-822.

LI Lu, HAN Qiang, WU Weijie, FANG Xiangjun, GAO Haiyan. Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality[J]. , 2019, 31(5): 816-822.

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蓝莓苹果重组蜜饯干燥工艺优化及对品质的影响

Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality

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