不同干燥方式对黄桃果粉品质的影响

doi:10.3969/j.issn.1004-1524.20221792

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (10): 2456-2464.DOI: 10.3969/j.issn.1004-1524.20221792

不同干燥方式对黄桃果粉品质的影响

刘贵阁¹^,²^,³(), 乔勇进³, 陈冰洁³, 王晓³, 张怡³, 钟耀广¹^,²^,^*()

1.上海海洋大学食品学院,上海 201306
2.上海海洋大学食品科学与工程国家级实验教学示范中心,上海 201306
3.上海市农业科学院农产品保鲜加工研究中心,上海 201400

收稿日期:2022-12-14 出版日期:2023-10-25 发布日期:2023-10-31
作者简介:刘贵阁(1996—),女,河南洛阳人,硕士,研究方向为农产品保鲜与加工。E-mail:1113212900@qq.com
通讯作者: ^*钟耀广,E-mail:ygzhong@shou.edu.cn
基金资助:
上海市科技兴农项目(沪农科推字〔2021〕第4-1号);上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200)

Effect of drying methods on quality of yellow peach powder

LIU Guige¹^,²^,³(), QIAO Yongjin³, CHEN Bingjie³, WANG Xiao³, ZHANG Yi³, ZHONG Yaoguang¹^,²^,^*()

1. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
2. Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
3. Agri-Food Storage and Processing Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201400, China

Received:2022-12-14 Online:2023-10-25 Published:2023-10-31

摘要/Abstract

摘要：

以黄桃为原料,采用热风干燥(HAD)、喷雾干燥(SD)和真空冷冻干燥(VFD)3种方式制备黄桃果粉,对其进行感官评价,并就其色泽、溶解性、流动性、堆积密度、持水力和持油力等物理特性,蛋白质、总可溶性固形物、可滴定酸、维生素C、总酚等营养成分含量,微观结构,以及香气成分的种类和含量等进行深入分析。结果表明:经HAD处理的黄桃果粉色泽暗淡,黏度较大,组织状态较差。相较于SD,经VFD处理的黄桃果粉含水率[(2.69±0.02)%]、溶解时间[(46.67±0.21)s]、堆积密度[(0.21±0.11)g·mL^-1]和休止角[(26.07±0.25)°]显著(P<0.05)降低,水溶性指数[(98.21±0.16)%]、持水力[(2.51±0.19)g·g^-1]和持油力[(3.41±0.21)mL·g^-1]显著提高,总酚[(82.27±0.21)mg·kg^-1]、维生素C[(79.3±1.1)mg·kg^-1]和总可溶性固形物[(6.98±0.13)%]含量显著提高,且糖酸比较佳,挥发性醇、醛、酯类物质保留较多,具有更好的果味和香味。在微观结构上,经SD处理的黄桃果粉呈现球形、不规则的收缩状,而经VFD处理的黄桃果粉呈骨架状结构且多孔,易恢复到原结构,冲调性能较好。综上,真空冷冻干燥方式制得的黄桃果粉品质较佳,适宜在高质量黄桃果粉加工业中推广应用。

关键词: 黄桃, 热风干燥, 喷雾干燥, 真空冷冻干燥, 品质

Abstract:

In order to select the suitable drying method to produce yellow peach powder, yellow peach was used as raw material, hot air drying (HAD), spray drying (SD) and vacuum freeze drying (VFD) were introduced. Sensory evaluation of yellow peach powder was conducted, and physical properties such as color, solubility, fluidity, bulk density, water holding capacity, and oil holding capacity were determined. In addition, the contents of nutrients such as protein, total soluble solids, titratable acids, vitamin C, total phenols were explored, as well as the microstructure, and the types and contents of aroma components. The results showed that the yellow peach powder produced by HAD had dark color, high viscosity and poor tissue state. Compared with the yellow peach powder produced by SD, the water content [(2.69±0.02)%], dissolution time [(46.67±0.21) s], bulk density [(0.21±0.11) g·mL^-1] and angle of repose [(26.07±0.25)°] of yellow peach powder produce by VFD were significantly (P<0.05) decreased, yet its water solubility index [(98.21±0.16)%], water holding capacity [(2.51±0.19) g·g^-1] and oil holding capacity [(3.41±0.21) mL·g^-1] were significantly increased, and the contents of total phenols [(82.27±0.21) mg·kg^-1], vitamin C [(79.3±1.1) mg·kg^-1] and total soluble solids [(6.98±0.13)%] were significantly improved, and the ratio of sugar to acid was better. Besides, the yellow peach powder produced by VFD retained more volatile compounds, such as alcohols, aldehydes and esters, which exhibited better fruit flavor and aroma. For microstructure, the yellow peach powder produced by SD showed spherical, irregular shrinkage, while the yellow peach powder produced by VFD showed skeleton and porous structure, which was easy to recover to the original structure. In conclusion, the yellow peach powder produced by VFD had better quality. Thus, VFD is suitable to produce high-quality yellow peach powder.

Key words: yellow peach, hot air drying, spray drying, vacuum freeze drying, quality

中图分类号:

TS255.36

刘贵阁, 乔勇进, 陈冰洁, 王晓, 张怡, 钟耀广. 不同干燥方式对黄桃果粉品质的影响[J]. 浙江农业学报, 2023, 35(10): 2456-2464.

LIU Guige, QIAO Yongjin, CHEN Bingjie, WANG Xiao, ZHANG Yi, ZHONG Yaoguang. Effect of drying methods on quality of yellow peach powder[J]. Acta Agriculturae Zhejiangensis, 2023, 35(10): 2456-2464.

图/表 7

参考文献 30

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指标Index	评估标准Evaluation standard	分值Score
色泽Color	色泽鲜亮,粉质细腻Bright color, fine powder	16~20
	色泽偏暗,粉质细腻Dark color, fine powder	10~15
	色泽偏暗,粉质粗糙Dark color, coarse powder	0~9
滋味Taste	口感柔顺,无颗粒感Soft and grainy	21~30
	口感较浓郁,无颗粒感Rich taste and grainy	10~20
	口感过于浓郁或有明显颗粒感Too rich taste or with obvious grain feeling	0~9
气味Smell	有浓厚的桃香味,无异味Strong peach flavor, without peculiar smell	16~20
	有桃的清香味,无异味Frragrance of peach, without peculiar smell	10~15
	香气不足或存在异味Weak fragrance of peach, or with peculiar smell	0~9
组织状态Texture	溶解性好,无沉淀Good solubility, no precipitation	21~30
	溶解性良好,有少量沉淀Good solubility, with a small amount of precipitation	10~20
	溶解性较差,有较多沉淀Poor solubility, with a lot of precipitation	0~9

指标Index	评估标准Evaluation standard	分值Score
色泽Color	色泽鲜亮,粉质细腻Bright color, fine powder	16~20
	色泽偏暗,粉质细腻Dark color, fine powder	10~15
	色泽偏暗,粉质粗糙Dark color, coarse powder	0~9
滋味Taste	口感柔顺,无颗粒感Soft and grainy	21~30
	口感较浓郁,无颗粒感Rich taste and grainy	10~20
	口感过于浓郁或有明显颗粒感Too rich taste or with obvious grain feeling	0~9
气味Smell	有浓厚的桃香味,无异味Strong peach flavor, without peculiar smell	16~20
	有桃的清香味,无异味Frragrance of peach, without peculiar smell	10~15
	香气不足或存在异味Weak fragrance of peach, or with peculiar smell	0~9
组织状态Texture	溶解性好,无沉淀Good solubility, no precipitation	21~30
	溶解性良好,有少量沉淀Good solubility, with a small amount of precipitation	10~20
	溶解性较差,有较多沉淀Poor solubility, with a lot of precipitation	0~9

处理Treatment	色泽Color	滋味Taste	香气Smell	组织状态Texture	总分Total
HAD	5.23±0.22 c	10.82±0.11 c	6.42±0.19 c	8.88±0.21 c	31.35±3.35 c
SD	14.74±0.16 b	23.87±0.15 b	13.29±0.13 b	22.25±0.13 b	74.15±0.57 b
VFD	17.93±0.13 a	26.65±0.12 a	17.94±0.16 a	27.73±0.12 a	90.25±1.14 a

处理Treatment	色泽Color	滋味Taste	香气Smell	组织状态Texture	总分Total
HAD	5.23±0.22 c	10.82±0.11 c	6.42±0.19 c	8.88±0.21 c	31.35±3.35 c
SD	14.74±0.16 b	23.87±0.15 b	13.29±0.13 b	22.25±0.13 b	74.15±0.57 b
VFD	17.93±0.13 a	26.65±0.12 a	17.94±0.16 a	27.73±0.12 a	90.25±1.14 a

处理Treatment	L^*	a^*	b^*	ΔΕ
鲜果Fresh fruit	64.38±0.32 c	8.54±0.13 a	38.78±0.26 a	—
SD	89.76±0.15 a	4.44±0.23 b	17.95±0.32 c	33.09±0.42 a
VFD	79.25±0.21 b	8.44±0.19 a	29.52±0.16 b	17.52±0.13 b

不同干燥方式对黄桃果粉品质的影响

Effect of drying methods on quality of yellow peach powder

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指标Index	SD	VFD
出粉率Powder yield/%	9.98±0.14 a	7.83±0.12 b
含水率Water content/%	3.91±0.05 a	2.69±0.02 b
溶解时间Dissolution time/s	85.33±0.31 a	46.67±0.21 b
水溶性指数	60.08±0.27 b	98.21±0.16 a
Water solubility index/%
结块度Caking degree/%	1.48±0.21 a	1.07±0.02 b
堆积密度	0.45±0.31 a	0.21±0.11 b
Bulk density/(g·mL^-1)
休止角Angle of repose (θ)/(°)	32.48±0.17 a	26.07±0.25 b
持水力	0.69±0.23 b	2.51±0.19 a
Water holding capacity/(g·g^-1)
持油力	1.26±0.17 b	3.41±0.21 a
Oil holding capacity/(mL·g^-1)

处理 Treatment	蛋白质 Protein/%	维生素C Vitamin C/ ( mg·kg^-1)	总酚 Total phenols/ (mg·kg^-1)	TSS/%	可滴定酸 Titratable acid/ (g·kg^-1)	糖酸比 Ratio of sugar to acid
SD	0.32±0.02 a	45.2±2.1 b	56.82±0.34 b	5.18±0.04 b	3.2±0.1 b	16.18±0.15 a
VFD	0.33±0.01 a	79.3±1.1 a	82.27±0.21 a	6.98±0.13 a	6.9±0.4 a	10.12±0.39 b

化合物种类 Compound type	化合物 Compound	保留时间 Retention time/min	不同干燥方式下的含量 Contents under varied drying methods/(μg·kg^-1)
化合物种类 Compound type	化合物 Compound	保留时间 Retention time/min	SD	VFD
烷烃Alkanes	十二烷Dodecane	17.920	7.98±1.22 b	49.76±2.20 a
	十三烷Tridecane	22.609	7.86±1.31 b	42.35±2.87 a
烯烃Alkenes	苯乙烯Styrene	20.972	6.22±1.56 b	42.82±1.99 a
醇Alcohols	正己醇N-Hexanol	25.259	—	17.80±2.22
	(E)-2-己烯醇(E) 2-Hexenol	27.214	—	41.82±2.38
	2-乙基己醇2-Ethylhexanol	29.967	35.74±2.22 b	462.98±33.78 a
	芳樟醇Linalool	31.629	—	21.53±1.92
醛Aldehydes	正己醛N-Hexanal	13.319	105.81±10.14 b	148.20±19.87 a
	(E)2-己烯醛(E) 2-Hexenal	19.317	5.74±1.52 b	32.98±2.10 a
	壬醛Nonanal	26.674	101.03±26.65 b	693.13±30.98 a
	苯甲醛Benzaldehyde	31.105	7.99±1.76 b	38.32±2.22 a
	2-壬烯醛2-Nonenal	31.400	5.81±1.61 b	19.00±2.64 a
酯Esters	乙酸己酯Hexyl acetate	21.711	—	526.80±28.27
	乙酸顺式-3-己烯酯Cis-3-Hexene acetate	23.685	—	317.99±27.76
	(E)-乙酸-2-己烯-1-醇酯Trans-2-Hexenyl acetate	24.357	—	329.27±21.23
	γ-己内酯γ-Caprolactone	36.108	2.58±0.31 b	11.47±1.12 a
	丁位癸内酯5-Decanolide	46.676	—	8.98±1.93
酮Ketones	甲基庚烯酮Methyl heptanone	24.549	10.58±1.20 b	42.69±22.87 a
	大马酮Damascenone	38.909	1.56±0.34 b	36.60±1.23 a
	香叶基丙酮Geranyl acetone	39.463	9.50±1.62 b	37.01±3.76 a

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