CN105994581B - 一种提高南瓜中类胡萝卜素保留率的干燥加工方法 - Google Patents
一种提高南瓜中类胡萝卜素保留率的干燥加工方法 Download PDFInfo
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Abstract
本发明涉及果蔬加工技术领域,具体涉及一种提高南瓜中类胡萝卜素保留率的干燥加工方法,即南瓜经挑选、清洗、去皮、除瓤和籽,切成4~6mm薄片后,于80~85℃、质量浓度为2%~3%的马铃薯淀粉溶液或质量浓度为0.5%~1.5%的玉米磷酸酯双淀粉溶液中涂膜处理5~15min;晾干后置于真空微波干燥设备干燥处理,控制微波功率为4~5W/g,真空度为80~90KPa,干燥时间为3~5min;再经冷冻干燥,待南瓜片水分含量为3%~5%时停止干燥,产品充氮包装。本发明方法最大限度地提高了干燥南瓜片中类胡萝卜素保留率,其中β‑胡萝卜素保留率≥93%,α‑胡萝卜素保留率≥94%,叶黄素保留率≥71%,产品维生素A原、色泽保持较好;同时,本发明方法节约了干燥时间,降低了生产能耗。
Description
技术领域
本发明涉及果蔬加工技术领域,具体涉及一种提高南瓜中类胡萝卜素保留率的干燥加工方法。
背景技术
南瓜(Cucurbita moschata Duch.)是最常见的蔬菜之一,属于双子叶植物门葫芦科南瓜属,其适应性强,产量高,且营养丰富,其类胡萝卜素含量是瓜菜之首,尤以β-胡萝卜素、α-胡萝卜素和叶黄素为最,是维生素A的良好来源,故深受广大消费者喜爱。研究证实,南瓜果肉中所含的类胡萝卜素具有显著的清除人体内过量活性氧自由基,维持活性氧代谢平衡的作用,具有抗癌和抗突变的功能,并能预防心脏病、白内障和免疫系统障碍等多种疾病的发生。
由于新鲜南瓜含水量极高,不耐贮藏和运输,因此常加工成南瓜干制品,以便于延长保质期和商业化运输,但传统的干燥方法易引起类胡萝卜素大量损失,致使色泽劣变和营养品质下降。范明月等(《中国食品学报》2013,13(12):109-114)比较了热风干燥、真空干燥和真空冷冻干燥3种方式对南瓜粉的物化特性和抗氧化活性的影响,结果表明真空冷冻干燥南瓜粉的可滴定酸、VC、氨基酸、β-胡萝卜素和可溶性蛋白的含量均显著高于其它两种干燥方式,能很好地保留抗氧化物质的活性。Nawirska等(《Journal of FoodEngineering》2009,94(1):14-20)研究发现经微波干燥、真空干燥和热风干燥后南瓜总类胡萝卜素含量大幅度降低,且色泽变差。说明除了冷冻干燥外,其他干燥方式均对类胡萝卜素产生较大影响,这主要与类胡萝卜素分子结构中存在大量不饱和的共轭双键,在高温、有氧等条件下容易发生异构化或氧化降解有关。
真空微波干燥将微波与真空干燥有机结合,对改善果蔬产品品质具有明显优势。一方面微波为真空干燥提供均匀的热源,另一方面真空环境又使得物料能在较低温度下完成干燥,较好地保留产品原有的色香味及营养活性成分,具有快速、高效、安全等优点。Durance等(1998)比较了真空微波干燥和热风干燥对胡萝卜品质的影响,结果发现真空微波干燥后胡萝卜的色泽、VC和α-胡萝卜素含量明显优于热风干燥。邹宇晓等(《广东农业科学》2007,3(3):59-61)发现真空微波干燥技术干制效率高,能保留南瓜中的VC和类胡萝卜素含量,产品感官质量好。汪小娉等(《食品科学》2016,http://www.cnki.net/kcms/detail/11.2206.TS.20160304.1602.018.html)的研究表明真空微波干燥南瓜片中总类胡萝卜素的含量显著高于热风干燥(P<0.05),其保留率低于90%。包括上述技术在内的现有技术均不能最大限度保留干燥南瓜中类胡萝卜素,尤其是β-胡萝卜素、α-胡萝卜素及叶黄素等反式类胡萝卜素,均采取了单一的、不合理的干燥加工方法,对干制品营养、感官品质造成了一定影响。
发明内容
技术问题
针对现有干燥技术易引起南瓜中类胡萝卜素损失的问题,提供一种充分提高南瓜中类胡萝卜素保留率、改善产品色泽的干燥加工方法。
技术方案
本发明所提供的一种提高南瓜中类胡萝卜素保留率的干燥加工方法,包括以下步骤:
(1)原料预处理:挑选成熟、无机械伤、无病虫害的新鲜南瓜为原料,将南瓜清洗、去皮、除瓤和籽后,切成厚度为4~6mm的南瓜片;
(2)涂膜处理:将步骤(1)的南瓜片于80~85℃、一定质量浓度的马铃薯淀粉溶液或玉米磷酸酯双淀粉溶液中涂膜5~15min,取出晾干;
(3)真空微波干燥:将步骤(2)晾干后的南瓜片单层平铺于物料盘上,并置于真空微波设备中进行干燥处理,控制真空度为80~90KPa,调节微波功率为4~5W/g,干燥时间为3~5min;
(4)冷冻干燥:将步骤(3)真空微波干燥后的南瓜片进行冷冻干燥,待南瓜片水分含量为3%~5%时停止干燥,产品充氮包装。
干燥南瓜片产品中β-胡萝卜素保留率≥93%,α-胡萝卜素保留率≥94%,叶黄素保留率≥71%。
所述马铃薯淀粉溶液的质量浓度百分比为2%~3%,玉米磷酸酯双淀粉溶液质量浓度百分比为0.5%~1.5%,南瓜片与涂膜溶液的质量比为1∶2.5~1∶3.5。
有益效果
1.本发明采用了淀粉溶液浸渍处理与真空微波干燥有机结合的干燥方法中,将传统烫漂与浸渍工序融合,简化了前处理工艺,并结合短时的真空低微波功率干燥,提高南瓜片类胡萝卜素含量的同时,减少了后期冷冻干燥能耗,极大提高了南瓜片干燥质量。
80~85℃适时高温浸渍除充分糊化淀粉、兼顾淀粉成膜质量外,还充分钝化了南瓜物料组织的内源酶活,释放出更多的结合态类胡萝卜素,驱离了组织间隙的分子氧,有效克服了常规烫漂阶段南瓜中类胡萝卜素损失严重的问题;此外,淀粉溶液的浸渍在一定程度上加快了南瓜片物料渗透脱水,节约了后续真空微波干燥、冷冻干燥的时间与能耗。
2.本发明中,由于不同原料淀粉溶液处理中淀粉理化特性的差异、直链和支链淀粉含量的不同,都直接影响了涂膜效果。通过对比试验研究发现,本发明中使用的马铃薯淀粉中由于直链淀粉含量较高,形成的膜结构更为致密,透明度较高,更有利于南瓜中类胡萝卜素保留;与玉米淀粉膜相比,本发明中使用的玉米磷酸酯双淀粉是经玉米淀粉改性后形成的一种交联淀粉,是由淀粉的醇羟基与交联剂的多元官能团形成酯键,这种交联作用能使两个或两个以上的淀粉分子“架桥”而形成多维空间网络结构,加强了淀粉颗粒之间的结合作用,因此玉米磷酸酯双淀粉膜的凝聚性增加,O2等气体的渗透率降低,能在物料表面形成更好的隔氧屏障,从而有效抑制干燥南瓜中类胡萝卜素的氧化降解。
表 不同浓淀粉浸渍处理对干燥南瓜片类胡萝卜素及VA原的影响
3.通过本发明的方法,以干燥南瓜片中β-胡萝卜素、α-胡萝卜素与叶黄素等主要类胡萝卜素含量及产品色泽为衡量指标,获得的南瓜片中类胡萝卜素和VA原等营养指标得以最大限度保留(见表),产品色泽较好;与未涂膜处理生产的南瓜片相比,本发明筛选2%~3%的马铃薯淀粉溶液或0.5%~1.5%玉米磷酸酯双淀粉溶液作为涂膜液,处理后的干燥南瓜片中总类胡萝卜素保留率分别提高了5%~8.8%和7%~9%,VA原分别提高了4.7%~8.3%和8.4%~11.2%,色泽(以总色差ΔE为衡量指标)提高了14.6%~17.5%。
具体实施方式
下面结合实施例对本发明的方法作进一步阐述,但不因此而限制本发明。
实施例1
挑选取成熟、无机械损伤、无病虫害的新鲜南瓜,经清洗、去皮、除瓤,切成厚度为6mm的南瓜片,将切分后的1.5kg南瓜片于80℃,4500mL质量浓度为2%的马铃薯淀粉溶液中涂膜10min,取出晾干;将晾干后的南瓜片单层平铺于物料盘上,并置于真空微波设备中进行干燥处理,控制真空度为80KPa,调节微波功率为5W/g,干燥时间为4min;后进行冷冻干燥,待南瓜片水分含量为5%以下时停止干燥,产品充氮包装。此时与未涂膜对照组相比,涂膜处理后干燥南瓜片的叶黄素、α-胡萝卜素和β-胡萝卜素保留率分别提高了7.5%、4.3%和4.2%,色泽提高了15.1%,VA原提高了4.7%。
实施例2
挑选取成熟、无机械损伤、无病虫害的新鲜南瓜,经清洗、去皮、除瓤,切成厚度为4mm的南瓜片,将切分后的2kg南瓜片于85℃,5000mL质量浓度为3%的马铃薯淀粉溶液中涂膜8min,取出晾干;将晾干后的南瓜片单层平铺于物料盘上,并置于真空微波设备中进行干燥处理,控制真空度为90KPa,调节微波功率为4W/g,干燥时间为5min;之后进行冷冻干燥,待南瓜片水分含量为3%~5%时停止干燥,产品充氮包装。此时与未涂膜对照组相比,涂膜处理后干燥南瓜片的叶黄素、α-胡萝卜素和β-胡萝卜素保留率分别提高了13.5%、7.6%和6.9%,色泽提高了17.5%,VA原提高了8.3%。
实施例3
挑选取成熟、无机械损伤、无病虫害的新鲜南瓜,经清洗、去皮、除瓤,切成厚度为4mm的南瓜片,将切分后的1kg南瓜片于80℃,3500mL质量浓度为1%的玉米磷酸酯双淀粉溶液中涂膜12min,取出晾干;将晾干后的南瓜片单层平铺于物料盘上,并置于真空微波设备中进行干燥处理,控制真空度为85KPa,调节微波功率为4.5W/g,干燥时间为4min;后经冷冻干燥,待南瓜片水分含量为3%~5%时停止干燥,产品充氮包装。此时与未涂膜对照组相比,涂膜处理后干燥南瓜片的α-胡萝卜素和β-胡萝卜素保留率分别提高了8.9%和10.3%,叶黄素含量基本没变化,色泽提高了15.7%,VA原提高了11.2%。
实施例4
挑选取成熟、无机械损伤、无病虫害的新鲜南瓜,经清洗、去皮、除瓤,切成厚度为5mm的南瓜片,将切分后的2.5kg南瓜片于85℃,7500mL质量浓度为3%的玉米磷酸酯双淀粉溶液中涂膜15min,取出晾干;晾干后的南瓜片单层平铺于物料盘上,并置于真空微波设备中进行干燥处理,控制真空度为90KPa,调节微波功率为5W/g,干燥时间为3min;之后进行冷冻干燥,待南瓜片水分含量为3%~5%时停止干燥,产品充氮包装。此时与直接真空微波干燥相比,浸渍处理后干燥南瓜片的α-胡萝卜素和β-胡萝卜素保留率分别提高了7.6%和7.1%,叶黄素含量基本没变化,色泽提高了14.8%,VA原提高了8.4%。
Claims (1)
1.一种提高南瓜中类胡萝卜素保留率的干燥加工方法,其特征在于,包括以下步骤:
(1)原料预处理:挑选成熟、无机械伤、无病虫害的新鲜南瓜为原料,将南瓜清洗、去皮、除瓤和籽后,切成厚度为4~6mm的南瓜片;
(2)涂膜处理:将步骤(1)的南瓜片按照南瓜片与涂膜溶液的质量比为1∶2.5~1∶3.5,于80~85℃、质量浓度百分比为2%~3%的马铃薯淀粉溶液或质量浓度百分比为0.5%~1.5%的玉米磷酸酯双淀粉溶液中涂膜5~15min,取出晾干;
(3)真空微波干燥:将步骤(2)晾干后的南瓜片单层平铺于物料盘上,并置于真空微波设备中进行干燥处理,控制真空度为80~90KPa,调节微波功率为4~5W/g,干燥时间为3~5min;
(4)冷冻干燥:将步骤(3)真空微波干燥后的南瓜片进行冷冻干燥,待南瓜片水分含量为3%~5%时停止干燥,产品室温充氮包装;
干燥南瓜片产品中β-胡萝卜素保留率≥93%,α-胡萝卜素保留率≥94%,叶黄素保留率≥71%。
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