摘要
银杏含有丰富的营养及功能成分,有良好的产品开发前景,本文通过真空微波-热风联合干燥银杏果,以降低银杏果在干燥过程中的成分损失。以银杏果的含水量、黄酮含量、色度值为评价指标,结合单因素试验及响应面优化试验,对银杏果的真空微波-热风干燥工艺进行了优化。结果表明,真空微波-热风联合干燥最优工艺条件为微波干燥时间13 min、微波功率700 W、装载量125 g,热风干燥温度为70℃,干燥时间10 h。通过真空微波-热风联合干燥工艺制得的银杏果,总黄酮含量为2.176 3 mg/g、含水率6.3%、L~*值为87.587、a~*值为12.103、b~*值为39.253。该工艺下银杏果功能成分溶出率高、品质好,能为银杏果的精深加工提供参考。
Ginkgo biloba is rich in nutrients and functional components,which has a good prospect of product development.In this paper,the vacuum microwave-hot air combined drying process for Ginkgo biloba fruit was used to reduce the loss of components in the drying process.Taking ginkgo fruit as material,water content,flavonoid content and color value of ginkgo fruit as indexes,combined with single factor test and response surface optimization test,the vacuum microwave-hot air drying technology of ginkgo fruit was optimized.The results showed that the optimal process of vacuum microwave-hot air combined drying was microwave drying time 13 min,microwave power 700 W,loading capacity 125 g,hot air drying temperature 70℃,drying time 10 h.Ginkgo biloba fruit was prepared by vacuum microwave hot air drying process,the total flavonoids content was 2.1763 mg/g,moisture content was 6.3%,L*value was 87.587,a*value was 12.103,and b*value was 39.253.The results showed that the dissolution rate of functional components was high and the quality was good,which provided a theoretical basis for the deep processing of ginkgo fruit.
作者
张一鸣
陈义伦
高玲
葛邦国
和法涛
李美筱
ZHANG Yi-ming;CHEN Yi-lun;GAO Ling;GE Bang-guo;HE Fa-tao;LI Mei-xiao(Jinan Fruit Research Institute,All China Federation of Supply and Marketing Co-operatives,Jinan 250014,China;Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)
出处
《中国果菜》
2020年第12期12-18,共7页
China Fruit & Vegetable
基金
山东省重点研发计划项目(2019GNC106019)
国家重点研发计划(2016YFD0400704-3)。
关键词
银杏果
真空微波
热风干燥
联合干燥
Ginkgo biloba
vacuum microwave
hot air drying
combined drying
