E-mail: fanweilong@bjsyhx.com.cn
E-mail: fanweilong@bjsyhx.com.cn
2014-08-19
棗果特點
l 色、香、味、營養物質
l 季節性強
l 不易儲運
l 種植面積大，產量高，加工需求顯現
2. 試驗方法
l FD:冷阱溫度-55 oC，壓強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，物料質量450 g；
l 聯合干燥優化：不同水分轉換點選擇。
表3-1 熱風干燥中不同薄層干燥模型的擬合結果
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 |
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| 0.9923 | 6.3×10-4 | 0.0241 | |
2 | 50 | k=0.01439 | n=1.13249 |
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| 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 |
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| 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 |
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| 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 |
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| 0.9963 | 2.7×10-4 | 0.0160 |
60 | k=0.04725 | a=1.0317 |
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| 0.9968 | 2.5×10-4 | 0.0151 | |
70 | k=0.07767 | a=1.03123 |
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| 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 |
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| 0.9995 | 5.0×10-5 | 0.0065 | |
8 | 50 | a=-0.01951 | b=0.00011 |
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| 0.9999 | 6.1×10-6 | 0.0024 |
60 | a=-0.03768 | b=0.00041 |
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| 1.0000 | 3.1×10-6 | 0.0017 | |
70 | a=0.06133 | b=0.00106 |
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| 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果
Model No. | P(W) | Model constants | R2 | χ2 | RMSE | |||
1 | 45 | k=0.03627 |
|
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| 0.97682 | 1.82×10-3 | 0.04176 |
65 | k=0.04957 |
|
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| 0.98566 | 1.14×10-3 | 0.03286 | |
90 | k=0.09718 |
|
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| 0.96752 | 3.09×10-3 | 0.05241 | |
135 | k=0.14392 |
|
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| 0.96294 | 3.96×10-3 | 0.05745 | |
2 | 45 | k=0.01382 | n=1.29872 |
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| 0.99954 | 4.0×10-5 | 0.00606 |
65 | k=0.02594 | n=1.21912 |
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| 0.99881 | 1.0×10-4 | 0.00946 | |
90 | k=0.03984 | n=1.39998 |
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| 0.99925 | 8.0×10-5 | 0.00789 | |
135 | k=0.06173 | n=1.46601 |
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| 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；
有效擴散系數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致棗果中蔗糖含量的顯著下降(p<0.05)；
50%wb-45W的熱風微波干燥組合是較為理想的大棗熱風-微波聯合干燥方式。
干制處理導致棗果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致棗果中CWM、WSP和SSP含量的更嚴重的降低。
主要結論
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保留率同時達到zui高，高溫或者低溫均導致cAMP和cGMP含量更為嚴重的下降。
綜合以上分析不難得出，去除水分同時保證栆類各營養成份的干燥方式就是真空冷凍干燥。經過多年發展真空冷凍干燥同其它干燥方式相比成本高的弱點已經基本消除。
真空冷凍干燥食品即將跨越式進入食品市場，以其*的形象展現給消費者。
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