| 5种干制方式对大果沙棘干燥特性及品质的影响 |
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| 引用本文： | 林萍,姚娜娜,车凤斌,马燕,张婷. 5种干制方式对大果沙棘干燥特性及品质的影响[J]. 食品工业科技, 2022, 43(4): 41-48. DOI: 10.13386/j.issn1002-0306.2021050261 |
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| 作者姓名： | 林萍 姚娜娜 车凤斌 马燕 张婷 |
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| 作者单位： | 1.新疆农业科学院农产品贮藏加工研究所，新疆乌鲁木齐 8300912.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 8300523.新疆沙棘工程技术研究中心，新疆乌鲁木齐 8300914.新疆主要农副产品精深加工工程技术研究中心，新疆乌鲁木齐 830091 |
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| 基金项目： | 新疆精准扶贫项目(2019-8);自治区公益性科研院所基本科研业务经费资助项目“新疆大果沙棘功效组分浸提关键技术研究及产品研发(KY2020112)”;自治区科协“大果沙棘产业延伸科技支撑”项目。 |
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| 摘 要： | 以新鲜的阿勒泰大果沙棘为材料,采用自然阴干(NSD)、自然晒干(ND)、热风干燥(HAD)、热泵干燥(HPD)和真空冷冻干燥(VFD)对其进行处理,分析5种干制方式对大果沙棘干燥特性及品质的影响.结果 表明:5种干燥方式中,热风干燥和热泵干燥时间较短,分别为118和124 h,干燥率为100％,干燥时间较自然阴干和自然...
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| 关 键 词： | 大果沙棘 干制方式 干燥特性 品质 |
| 收稿时间： | 2021-05-31 |
Effects of Five Different Drying Methods on Drying Characteristic and Quality of Hippophae rhamnoides |
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| LIN Ping,YAO Nana,CHE Fengbin,MA Yan,ZHANG Ting. Effects of Five Different Drying Methods on Drying Characteristic and Quality of Hippophae rhamnoides[J]. Science and Technology of Food Industry, 2022, 43(4): 41-48. DOI: 10.13386/j.issn1002-0306.2021050261 |
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| Authors: | LIN Ping YAO Nana CHE Fengbin MA Yan ZHANG Ting |
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| Affiliation: | 1.Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China2.College of Pharmacy and Food Science, Xinjiang Agricultural University, Urumqi 830052, China3.Xinjiang Research Center of Hipopophae Rhamnoides Engineering and Technology, Urumqi 830091, China4.Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Urumqi 830091, China |
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| Abstract: | Fresh Hippophae rhamnoides L.fruits from Altay were used as material,the treatments with shading drying(NSD),natural drying(ND),hot air drying(HAD),heat pump drying(HPD)and vacuum freeze-drying(VFD)were compared for their application to the drying of Hippophae rhamnoides L.,and effects of the five drying methods on the drying characteristics and quality of Hippophae rhamnoides L.were analyzed.The results showed that among the five drying methods,HAD and HPD had short drying times which were 118 and 124 h respectively,and the drying rate was 100%.The drying time was more than 3 times shorter than NSD and ND,and the drying rate increased 5 times more than them.After VFD for 120 h,the drying rate was only 27.67%.If the drying time continued to increase,the drying efficiency remained basically unchanged,and the freeze-drying efficiency was low.Compared with the fresh samples,Hippophae rhamnoides fruits dried by VFD could keep the better quality,and show the brightly yellow color,hold the lower browning,and maintain the higher VC and total phenols content.In terms of drying efficiency,HAD and HPD were suitable for drying of Hippophae rhamnoides.However,in terms of the quality of dried products,VFD had a better effect. |
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| Keywords: | Hippophae rhamnoides drying method drying characteristics quality |
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