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在不同温度下干燥的蓝蜂果 (Lonicera caerulea L.) 的评价:基本质量,感官属性,生物活性化合物和体外抗氧化活性

Min Yu^1,2, Beibei Wang¹, Zhiqiang Huang¹

¹College of Horticulture & Landscape Architecture/National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China.

Foods (Basel, Switzerland)

|April 27, 2024

概括

在40-55°C的热空气中脱水蓝花果果保持质量. 较低的温度更好地保留皮质和化合物,而适度的温度优化抗氧化能力,风味和酸盐.

科学领域:

食品科学食品科学食品科学
农业科学农业科学
收获后技术收获后技术

背景情况:

蓝花果 (Lonicera caerulea L.) 富含生物活性化合物.
需要有效的保存方法来保持果的质量和延长保质期.
热空气脱水是保存水果的常见方法,但它对蓝花质量的影响需要详细调查.

研究的目的:

综合调查热空气脱水对蓝果果的质量属性的影响.
确定最佳的干燥温度和持续时间,以保持关键的质量参数.
为蓝果果的对流脱水提供一个框架.

主要方法:

蓝花果被用热空气在40°C至65°C的温度下脱水7至72小时.
评估的质量参数包括水分含量,皮质,感官外观,总含量,抗氧化能力,感官风味,可溶性固体/酸比,甲酸度,总黄和总素.
进行了统计分析,以评估不同干燥条件的影响.

主要成果:

干燥温度在40°C和55°C之间通常会比较高的温度 (60-65°C) 产生更好的质量.
在40°C的温度下干燥可以最大限度地保持皮质,感官外观和总含量.
最佳的抗氧化能力和感官味道在45°C-50°C时得到,而55°C则最大限度地提高了可溶性固体, Askorbic 酸, flavonoids 和 anthocyanins.

结论:

热空气脱水显著影响蓝花果的品质,温度是一个关键因素.
建议使用特定的温度范围 (40-55°C) 来优化不同的质量属性,为脱水提供一种实用的方法.
这项研究为开发创新的脱水蓝蜜产品提供了宝贵的见解,并为对流脱水过程建立了理论基础.

关键词:

抗氧化能力的抗氧化能力.通过对流干燥进行干燥.有了kapkap有了kap 总的安托西亚宁含量.的总含量的总含量

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