| 真空冷冻和热风干燥对蓝莓品质的影响 |
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| 引用本文： | 许晴晴,陈杭君,郜海燕,宋丽丽,穆宏磊.真空冷冻和热风干燥对蓝莓品质的影响[J].食品科学,2014,35(5):64. |
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| 作者姓名： | 许晴晴 陈杭君 郜海燕 宋丽丽 穆宏磊 |
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| 作者单位： | 1.南京农业大学食品科技学院，江苏 南京 210095；2.浙江省农业科学院食品科学研究所，浙江省果蔬保鲜与加工技术研
究重点实验室，浙江 杭州 310021 |
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| 基金项目： | 公益性行业(农业)科研专项(201303073) |
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| 摘 要： | 研究真空冷冻干燥和热风干燥处理对蓝莓品质的影响。采用电阻法测定蓝莓的共晶点和共熔点，并绘制了蓝莓冻干曲线；从干燥后蓝莓的微观结构、复水比、色泽、质构、VC、总花色苷和总酚等指标比较真空冷冻和热风干燥蓝莓产品的品质。结果表明：蓝莓的共晶点为－33 ℃，共熔点为－30 ℃；真空冷冻干燥蓝莓复水性好，且果实中VC、总花色苷和总酚的含量分别为5.52 mg/100 g、1.55 mg/g和3.55 mg/g，显著高于热风干燥的产品。因此，真空冷冻干燥在保持蓝莓复水性、感官品质和活性成分等方面比热风干燥具有明显优势。
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| 关 键 词： | 蓝莓 真空冷冻干燥 冻干曲线 共晶点 共熔点 |
Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits |
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| XU Qing-qing,CHEN Hang-jun,GAO Hai-yan,SONG Li-li,MU Hong-lei.Effects of Vacuum Freeze-Drying and Hot-Air Drying on the Quality of Blueberry Fruits[J].Food Science,2014,35(5):64. |
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| Authors: | XU Qing-qing CHEN Hang-jun GAO Hai-yan SONG Li-li MU Hong-lei |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
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| Abstract: | The effects of vacuum freeze-drying and hot-air-drying on the quality of blueberry fruit were investigated in thisstudy. The eutectic point and consolute point of blueberry were determined using the resistance method to analyze freezedryingcurve. Ultrastructure, rehydration rate and the contents of vitamin C (VC) and anthocyanin of hot-air and vacuumfreeze dried blueberry fruits were also investigated. The results showed that the eutectic and co-melting temperatures ofblueberry were －33 and －30 ℃, respectively. Compared with hot-air drying treatment, vacuum freeze-drying maintaineda higher rehydration capacity. The contents of VC, anthocyanin and total phenolic in vacuum freeze dried blueberry were5.52 mg/100 g, 1.55 mg/g and 3.55 mg/g, respectively. Therefore, vacuum freeze-drying has the advantages over hot-airdrying in maintaining the rehydration characteristics, sensory quality and active ingredients of dried blueberry fruit. |
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| Keywords: | blueberry vacuum freeze drying freeze-drying curve eutectic point consolute point |
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