E-mail: fanweilong@bjsyhx.com.cn
E-mail: fanweilong@bjsyhx.com.cn
2014-08-19
棗果特點
l 色、香、味、營養(yǎng)物質(zhì)
l 季節(jié)性強(qiáng)
l 不易儲運
l 種植面積大，產(chǎn)量高，加工需求顯現(xiàn)
2. 試驗方法
l FD:冷阱溫度-55 oC，壓強(qiáng)15 Pa，面板加熱溫度為25 oC，冷凍干制時間為48 h；
l AD:50 oC、60 oC、70 oC，風(fēng)速0.75 m/s；
l SD:常溫下晾曬；
l MD: 45 W、65 W、95 W、135 W，物料質(zhì)量450 g；
l 聯(lián)合干燥優(yōu)化：不同水分轉(zhuǎn)換點選擇。
表3-1 熱風(fēng)干燥中不同薄層干燥模型的擬合結(jié)果
No. | T(ºC) | Constants | R2 | χ2 | RMSE | |||
1 | 50 | k=0.02357 |
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| 0.9937 | 4.4×10-4 | 0.0207 |
60 | k=0.04557 |
|
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| 0.9949 | 3.8×10-4 | 0.0190 | |
70 | k=0.07492 |
|
|
| 0.9923 | 6.3×10-4 | 0.0241 | |
2 | 50 | k=0.01439 | n=1.13249 |
|
| 0.9996 | 3.0×10-5 | 0.0053 |
60 | k=0.03131 | n=1.12192 |
|
| 0.9997 | 3.0×10-5 | 0.0052 | |
70 | k=0.05025 | n=1.15611 |
|
| 0.9992 | 7.0×10-5 | 0.0077 | |
3 | 50 | k=0.65137 | n=0.03619 |
|
| 0.9937 | 4.5×10-4 | 0.0207 |
60 | k=0.957 | n=0.04761 |
|
| 0.9949 | 4.0×10-4 | 0.0191 | |
70 | k=1.16126 | n=0.06451 |
|
| 0.9923 | 6.8×10-4 | 0.0240 | |
4 | 50 | k=0.02461 | a=1.03715 |
|
| 0.9963 | 2.7×10-4 | 0.0160 |
60 | k=0.04725 | a=1.0317 |
|
| 0.9968 | 2.5×10-4 | 0.0151 | |
70 | k=0.07767 | a=1.03123 |
|
| 0.9943 | 5.0×10-4 | 0.0206 | |
5 | 50 | k=0.01971 | a=1.13091 | c=-0.11693 |
| 0.9989 | 8.0×10-5 | 0.0086 |
60 | k=0.03847 | a=1.11857 | c=-0.10711 |
| 0.9992 | 7.0×10-5 | 0.0078 | |
70 | k=0.05731 | a=1.18251 | c=-0.17505 |
| 0.9988 | 1.2×10-4 | 0.0096 | |
6 | 50 | k0=0.02461 | k1=0.02461 | a=0.51859 | b=0.51859 | 0.9963 | 2.8×10-4 | 0.0159 |
60 | k0=0.04725 | k1=0.04725 | a=0.51583 | b=0.51583 | 0.9968 | 2.8×10-4 | 0.0151 | |
70 | k0=0.07767 | k1=0.07767 | a=0.51561 | b=0.51561 | 0.9968 | 2.8×10-4 | 0.0139 | |
7 | 50 | k=0.03112 | a=1.651 |
|
| 0.9998 | 2.0×10-5 | 0.0044 |
60 | k=0.05933 | a=1.63196 |
|
| 0.9998 | 2.0×10-5 | 0.0043 | |
70 | k=0.10107 | a=1.68409 |
|
| 0.9995 | 5.0×10-5 | 0.0065 | |
8 | 50 | a=-0.01951 | b=0.00011 |
|
| 0.9999 | 6.1×10-6 | 0.0024 |
60 | a=-0.03768 | b=0.00041 |
|
| 1.0000 | 3.1×10-6 | 0.0017 | |
70 | a=0.06133 | b=0.00106 |
|
| 0.9998 | 2.0×10-5 | 0.0041 | |
9 | 50 | a=1.0372 | c=0.05726 | L=1.52531 |
| 0.9963 | 2.7×10-4 | 0.0158 |
60 | a=1.0317 | c=0.14772 | L=1.76809 |
| 0.9968 | 2.6×10-4 | 0.0150 | |
70 | a=1.03128 | c=0.13831 | L=1.33431 |
| 0.9943 | 5.5×10-4 | 0.0206 | |
10 | 50 | c=1.13947 | L=6.88594 | n=1.13268 |
| 0.9996 | 3.0×10-5 | 0.0053 |
60 | c=1.89469 | L=6.22436 | n=1.12208 |
| 0.9997 | 3.0×10-5 | 0.0051 | |
70 | c=1.80915 | L=4.71044 | n=1.15644 |
| 0.9992 | 8.0×10-5 | 0.0078 | |
表3-2 微波干燥中不同薄層干燥模型的擬合結(jié)果
Model No. | P(W) | Model constants | R2 | χ2 | RMSE | |||
1 | 45 | k=0.03627 |
|
|
| 0.97682 | 1.82×10-3 | 0.04176 |
65 | k=0.04957 |
|
|
| 0.98566 | 1.14×10-3 | 0.03286 | |
90 | k=0.09718 |
|
|
| 0.96752 | 3.09×10-3 | 0.05241 | |
135 | k=0.14392 |
|
|
| 0.96294 | 3.96×10-3 | 0.05745 | |
2 | 45 | k=0.01382 | n=1.29872 |
|
| 0.99954 | 4.0×10-5 | 0.00606 |
65 | k=0.02594 | n=1.21912 |
|
| 0.99881 | 1.0×10-4 | 0.00946 | |
90 | k=0.03984 | n=1.39998 |
|
| 0.99925 | 8.0×10-5 | 0.00789 | |
135 | k=0.06173 | n=1.46601 |
|
| 0.99948 | 7.0×10-5 | 0.00683 | |
3 | 45 | k=0.06022 | n=0.60224 |
|
| 0.97682 | 1.9×10-3 | 0.04173 |
65 | k=0.0704 | n=0.70401 |
|
| 0.98566 | 1.21×10-3 | 0.03290 | |
90 | k=0.09858 | n=0.98581 |
|
| 0.96752 | 3.53×10-3 | 0.05240 | |
135 | k=0.11996 | n=1.1996 |
|
| 0.96294 | 4.94×10-3 | 0.05739 | |
4 | 45 | k=0.03948 | a=1.07267 |
|
| 0.98688 | 1.07×10-3 | 0.03132 |
65 | k=0.05286 | a=1.05607 |
|
| 0.99161 | 7.1×10-4 | 0.02520 | |
90 | k=0.10473 | a=1.06444 |
|
| 0.97663 | 2.54×10-3 | 0.04444 | |
135 | k=0.15301 | a=1.05239 |
|
| 0.96988 | 4.02×10-3 | 0.05177 | |
5 | 45 | k=0.02329 | a=1.39127 | c=-0.36058 |
| 0.99717 | 2.4×10-4 | 0.01449 |
65 | k=0.03931 | a=1.201 | c=-0.17122 |
| 0.99606 | 3.5×10-4 | 0.01717 | |
90 | k=0.04651 | a=1.71385 | c=-0.68966 |
| 0.99492 | 6.4×10-4 | 0.02066 | |
135 | k=0.04268 | a=2.50766 | c=-1.49348 |
| 0.99674 | 5.8×10-4 | 0.01703 | |
6 | 45 | k0=0.03948 | k1=0.03948 | a=0.53635 | b=0.53635 | 0.98688 | 1.18×10-3 | 0.03136 |
65 | k0=0.05285 | k1=0.05285 | a=0.52801 | b=0.52801 | 0.99161 | 8.0×10-4 | 0.02513 | |
90 | k0=0.10472 | k1=0.10472 | a=0.53221 | b=0.53221 | 0.97663 | 3.56×10-3 | 0.00198 | |
135 | k0=0.15301 | k1=0.15301 | a=0.52619 | b=0.52619 | 0.96988 | 8.04×10-3 | 0.05177 | |
7 | 45 | k=0.05474 | a=1.84829 |
|
| 0.99949 | 4.0×10-5 | 0.00606 |
65 | k=0.07094 | a=1.77405 |
|
| 0.99898 | 9.0×10-5 | 0.00897 | |
90 | k=0.15459 | a=1.92932 |
|
| 0.99875 | 1.4×10-4 | 0.01043 | |
135 | k=0.23583 | a=1.97083 |
|
| 0.99816 | 2.5×10-4 | 0.01291 | |
8 | 45 | a=-0.02829 | b=0.0002 |
|
| 0.9971 | 2.4×10-4 | 0.01483 |
65 | a=-0.04048 | b=0.00046 |
|
| 0.99746 | 2.1×10-4 | 0.01371 | |
90 | a=-0.07243 | b=0.00112 |
|
| 0.99463 | 5.8×10-4 | 0.02124 | |
135 | a=-0.10134 | b=0.00157 |
|
| 0.99649 | 4.7×10-4 | 0.01770 | |
9 | 45 | a=1.07274 | c=162.6151 | L=64.17423 |
| 0.98688 | 1.13×10-3 | 0.03144 |
65 | a=1.05608 | c=17.52285 | L=18.20675 |
| 0.99161 | 7.5×10-4 | 0.02413 | |
90 | a=1.06451 | c=2.04603 | L=4.41963 |
| 0.97663 | 2.97×10-3 | 0.04450 | |
135 | a=1.05247 | c=1.0317 | L=2.59635 |
| 0.96988 | 5.36×10-3 | 0.05177 | |
10 | 45 | c=0.0589 | L=1.74752 | n=1.2988 |
| 0.99954 | 4.0×10-5 | 0.00592 |
65 | c=0.11022 | L=1.8097 | n=1.21934 |
| 0.99891 | 9.0×10-5 | 0.00871 | |
90 | c=0.10925 | L=1.43366 | n=1.39997 |
| 0.99925 | 7.0×10-5 | 0.00683 | |
135 | c=0.07379 | L=1.06264 | n=1.46588 |
| 0.99948 | 6.0×10-5 | 0.00548 | |
表3-3 不同干制方法對棗果Ps、TFs、Vc和抗氧化特性的影響
干制處理 | TPs (mg GA/g DW) | TFs (mg Rutin/g DW) | Vc (mg/ g DW) | FRAP (mg Vc/g DW) | DPPH (mg Trolox/g DW) | ABTS (mg Trolox/g DW) |
Fresh FD AD50 AD60 AD70 SD MD | 13.85 ± 0.58b 20.98 ± 1.77a 11.24 ± 0.43c 12.90 ± 0.80b 12.80 ± 1.07b 9.66 ± 0.51d 13.64 ± 1.20b | 9.83 ± 0.34b 11.61 ± 0.14a 8.86 ± 0.44b 7.20 ± 0.37c 8.41 ± 0.25bc 7.20 ± 0.31c 10.50± 1.16ab | 10.02 ± 0.2 7.91 ± 0.10b 0.41 ± 0.01f 0.72 ± 0.02e 1.27 ± 0.01c ND 0.66 ± 0.09d | 15.17 ± 0.53 a 15.50 ± 0.24 a 7.99 ± 0.40c 6.02 ± 0.16d 7.97 ± 0.40c 5.52 ± 0.11e 14.52 ± 0.13b | 26.27 ± 0.41a 8.51 ± 0.13b 5.17 ± 0.17d 5.60 ± 0.07c 5.53 ± 0.10c 4.49 ± 0.05e 4.96 ± 0.11d | 72.10 ± 0.66a 33.65 ± 0.37b 13.87 ± 0.34c 13.75 ± 0.49c 14.42 ± 0.25c 12.64 ± 0.15d 28.00 ± 0.24e |
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表3-2 不同干制方法對棗果酚類物質(zhì)含量影響
干制處理 | 兒茶素 (mg/100 g DW) | 香草酸 (mg/100 g DW) | 咖啡酸 (mg/100 g DW) | 丁香酸 (mg/100 g DW) | 表兒茶素 (mg/100 g DW) | 蘆丁 (mg/100 g DW) |
Fresh FD AD50 AD60 AD70 SD MD | 15.40 ± 0.70cd 33.69 ± 2.30a 14.16 ± 0.25e 14.38 ± 0.52d 16.82 ± 0.77bc 12.61 ± 0.50f 17.68 ± 0.22b | 7.97 ± 0.56a 8.80 ± 0.33a 5.53 ± 0.16c 5.38 ± 0.14c 6.73 ± 0.80b 4.92 ± 0.12d 4.80 ± 0.19d | 1.56 ± 0.06a 0.51 ± 0.01b ND ND ND ND ND | 5.14 ± 0.24a 5.36 ± 0.11a 3.78 ± 0.08c 3.87 ± 0.13bc 4.03 ± 0.11b 3.01 ± 0.03e 3.36 ± 0.04d | 2.84 ± 0.32b 6.22 ± 0.64a ND 0.50 ± 0.09d 0.17 ± 0.01e ND 4.44 ± 0.17c | 8.54 ± 0.13a 8.32 ± 0.1b 7.80 ± 0.38b 8.75 ± 0.69a 8.30 ± 0.29ab 6.49 ± 0.22c 8.95 ±0.36a |
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表3-5不同干制方法的棗果中WSP的色譜峰RT及其Mp
干制 | WSP | ||
處理 | RT (min) | Mp (kDa) | |
Fresh
AD50 AD60
AD70
SD
MD | 11.434 ± 0.018 15.490 ± 0.013 12.155 ± 0.014 12.172 ± 0.010 13.420 ± 0.028 12.184 ± 0.022 14.064 ± 0.011 12.168 ± 0.011 14.314 ± 0.007 12.352 ± 0.007 14.305 ± 0.011 | 737.43 ± 9.08a 48.67 ± 0.44g 454.89 ± 4.31b 449.58 ± 3.19b 194.90 ± 3.69d 446.15 ± 6.77b 126.58 ± 0.96e 451.09 ± 3.21b 107.02 ± 0.56f 398.58 ± 1.81c 107.71 ± 0.81f | |
表3-6不同干制方法的棗果中CSP的色譜峰RT及其Mp
干制 | CSP | |
處理 | RT (min) | Mp (kDa) |
Fresh AD50 AD60
AD70
SD MD | 11.860 ± 0.008 12.130 ± 0.010 12.158 ± 0.011 13.562 ± 0.008 12.198 ± 0.010 13.844 ± 0.012 12.155 ± 0.011 11.880 ± 0.010 16.604 ± 0.012 | 568.59 ± 4.318a 462.56 ± 3.07c 453.97 ± 3.44d 177.20 ± 1.01f 442.11 ± 3.14e 146.67 ± 0.69g 454.88 ± 4.31cd 546.92 ± 3.63b 23.09 ± 0.18h |
表3-7 不同干制方法的棗果中SSP的色譜峰RT及其Mp
干制 | SSP | ||||
處理 | RT (min) | Mp (kDa) |
| ||
Fresh
AD50
AD60
AD70
SD
MD | 11.996 ± 0.011 15.146 ± 0.005 12.008 ± 0.011 15.146 ± 0.014 12.001 ± 0.022 15.368 ± 0.024 12.003 ± 0.023 15.460 ± 0.014 12.007 ± 0.012 17.075 ± 0.007 12.005 ± 0.014 15.726 ± 0.007 | 506.02 ± 3.83a 61.29 ± 0.38b 502.14 ± 3.57a 61.31± 0.58b 503.67 ± 7.6 52.86 ± 0.88c 503.67 ± 7.1 49.67 ± 0.47d 502.48 ± 4.40a 16.83 ± 0.08e 502.98 ± 4.76a 41.56 ± 0.20e |
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主要結(jié)論
提高AD溫度或MD功率大大縮短時間，棗果AD過程是一個沒有明顯拐點的降速干燥階段；棗果MD分提速階段、快速干燥階段、降速干燥階段；
有效擴(kuò)散系數(shù)Deff一方面隨功率或溫度的升高而逐漸增大；另一方面，Deff隨著水分含量的降低而升高；
干制處理均導(dǎo)致山梨醇含量的降低；FD能夠很好的保持棗果中的果糖和葡萄糖；但蔗糖含量顯著上升(p<0.05)，而其它干制處理均導(dǎo)致棗果中蔗糖含量的顯著下降(p<0.05)；
50%wb-45W的熱風(fēng)微波干燥組合是較為理想的大棗熱風(fēng)-微波聯(lián)合干燥方式。
干制處理導(dǎo)致棗果CWM、WSP和SSP含量顯著下降(p<0.05)而其CSP含量顯著增加(p<0.05)；高溫或低溫處理均導(dǎo)致棗果中CWM、WSP和SSP含量的更嚴(yán)重的降低。
主要結(jié)論
FD處理很好的保留棗果中的cAMP和cGMP，而其余干制處理均導(dǎo)致cAMP和cGMP含量的顯著下降(p<0.05)；除FD處理外，AD50處理其cAMP和cGMP保留率同時達(dá)到zui高，高溫或者低溫均導(dǎo)致cAMP和cGMP含量更為嚴(yán)重的下降。
綜合以上分析不難得出，去除水分同時保證栆類各營養(yǎng)成份的干燥方式就是真空冷凍干燥。經(jīng)過多年發(fā)展真空冷凍干燥同其它干燥方式相比成本高的弱點已經(jīng)基本消除。
真空冷凍干燥食品即將跨越式進(jìn)入食品市場，以其*的形象展現(xiàn)給消費者。
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