白果粉干燥品質(zhì)控制技術(shù)及貯藏穩(wěn)定性
發(fā)布時間：2018-07-14 19:44
【摘要】：白果(銀杏果)藥食同源,具有獨特的營養(yǎng)、保健、藥用價值。白果粉作為食品和保健的基料,可以延長白果的保質(zhì)期,降低貯藏、運輸、包裝等費用,并能實現(xiàn)白果的綜合高效利用。利用新型干燥技術(shù)和節(jié)能工藝提高白果粉的干燥效率和干燥品質(zhì),是促進(jìn)優(yōu)質(zhì)白果粉加工和應(yīng)用的關(guān)鍵。本文以山東郯城新鮮成熟白果為原料,研究了干燥方式對白果粉品質(zhì)的影響,優(yōu)化了真空微波-熱風(fēng)聯(lián)合干燥白果粉的工藝技術(shù)參數(shù),并研究了不同貯藏溫度下白果粗粉和超細(xì)粉的貯藏品質(zhì)穩(wěn)定性。主要研究結(jié)果和結(jié)論如下:1.干燥方式對白果粉品質(zhì)的影響:采用噴霧、熱風(fēng)、真空冷凍、真空微波-熱風(fēng)聯(lián)合四種干燥方式制取白果粉,研究了干燥過程對白果粉理化、感官、功能性成分等指標(biāo)的影響,結(jié)果表明:MV-HAD白果粉干燥時間短,持水力、持油力較好,不易吸濕結(jié)塊,白果黃酮含量較高,能耗少效率高,具有較好的經(jīng)濟適用性。SD白果粉粉體粒徑較小,持水力、膨脹力以及水溶性較好,顏色較淺,流動性差,易吸濕結(jié)塊。HAD白果粉流動性較好,堆積密度大,不易吸濕結(jié)塊,粒徑較大,持水力、膨脹力、水溶性較差,白果黃酮和蛋白質(zhì)的損失較多。VFD對白果粉色澤保持最好,營養(yǎng)成分損失最少,能耗最大。2.真空微波-熱風(fēng)聯(lián)合干燥白果粉工藝技術(shù)優(yōu)化:以干燥后白果的含水率、色值、總黃酮含量以及蛋白質(zhì)含量為指標(biāo),研究白果切分程度對MV-HAD白果品質(zhì)的影響,確定真空微波干燥白果適宜切分程度為1/2半果;以干燥后白果的含水率、總黃酮含量以及黃度值為優(yōu)化指標(biāo),固定真空度70 kPa,響應(yīng)面優(yōu)化真空微波干燥工藝參數(shù)為:微波干燥時間13.30 min,微波功率700 W,裝載量125 g。真空微波干燥后的白果干基總黃酮含量預(yù)測值為2.244 mg/g,濕基含水率預(yù)測值為20.6%,b值為51.135。以色值、總黃酮含量、干燥時間為指標(biāo),確定聯(lián)合熱風(fēng)干燥適宜溫度為70℃;超微粉碎5 min內(nèi)粉碎效率最高,白果粉溶解性最好,總黃酮以及粗脂肪溶出率最高,此時測得的白果干基總黃酮含量為2.326 mg/g,干基粗脂肪含量為4.550 g/100g。3.白果粉的貯藏穩(wěn)定性:白果粗粉和超細(xì)粉在4℃、25℃貯藏3個月的研究結(jié)果表明:4℃低溫有利于白果粉色澤、營養(yǎng)品質(zhì)和香氣的保持,但4℃條件下含水率增長加快,加速了白果粉的吸濕結(jié)塊;超細(xì)粉較相同貯藏溫度下的粗粉含水率增長加快,蛋白質(zhì)、粗脂肪、總黃酮損失均加劇,4℃貯藏的超細(xì)粉比粗粉更易出現(xiàn)結(jié)塊現(xiàn)象,25℃貯藏的超細(xì)粉比粗粉氣味、組織狀態(tài)劣變均提前。4℃和25℃貯藏條件下,白果粗粉最適貯藏期均為60 d,白果超細(xì)粉最適貯藏期均為45 d。
[Abstract]:White fruit (Yin Xingguo) has the same medicine and food. It has unique nutrition, health care and medicinal value. White fruit powder, as the base of food and health care, can prolong the shelf life of the white fruit, reduce the cost of storage, transportation, packaging and so on, and can realize the comprehensive and efficient utilization of white fruit. The drying efficiency and drying of white fruit powder can be improved by using new dry dry technology and energy saving technology. Quality is the key to promote the processing and application of high quality white fruit powder. In this paper, the effect of drying method on the quality of white fruit powder was studied with fresh mature white fruit in Tancheng, Shandong. The technical parameters of vacuum microwave hot air combined with dry white fruit powder were optimized and the storage quality of white fruit and superfine powder at different storage temperatures was studied. The main results and conclusions are as follows: 1. the effect of drying method on the quality of white fruit powder: the effect of spray, hot air, vacuum freezing, vacuum microwave and hot air combined with four kinds of drying methods, the effect of drying process on the physicochemical, sensory, functional and other indexes of white fruit powder is studied. The results show that the drying time of MV-HAD white fruit powder Short, water holding, oil holding power is good, not easy to absorb wet caking, white fruit flavone content is high, energy consumption is high, it has good economic applicability.SD white fruit powder particle size is smaller, water holding, swelling power and water solubility is better, color is shallow, poor fluidity,.HAD white fruit powder fluidity is good, accumulation density is big, it is not easy to absorb wet caking The grain size is larger, water holding capacity, swelling power, water solubility are poor, the loss of white fruit flavone and protein is more.VFD, the color and lustre of white fruit powder is the best, the loss of nutrient content is the least, the maximum energy consumption.2. vacuum microwave hot wind combined with dry white fruit powder is optimized: the water content, color value, total flavone content and protein content of white fruit after drying are optimized. In order to study the effect of the degree of white fruit segmentation on the quality of MV-HAD white fruit, it is determined that the suitable segmentation degree of vacuum microwave drying white fruit is 1/2 half fruit, and the moisture content of the dried white fruit, the total flavone content and the yellowing value are optimized, the fixed vacuum degree is 70 kPa, the response surface optimization of the true space microwave drying process parameters is: the microwave drying time is 13.30 M In, the microwave power was 700 W, the total flavone content of the dried white fruit based on the vacuum microwave drying was 2.244 mg/g, the wet base water content was 20.6%, the b value was 51.135. with the color value, the total flavone content, and the drying time was the index, and the optimum temperature of the combined hot air drying was 70, and the pulverization efficiency was the highest in the ultramicro pulverization 5 min, and the white fruit powder was the highest. The content of total flavonoids and crude fat dissolution was the highest. The content of total flavonoids in dry base of white fruit was 2.326 mg/g, and the crude fat content of dry base was 4.550 g/100g.3. white fruit powder storage stability: the study results of white fruit coarse powder and superfine powder at 4 degrees C and 25 centigrade for 3 months showed that low temperature at 4 centigrade was beneficial to white fruit pink color and nutritional quality. With the retention of the aroma, the moisture content of the white fruit powder was accelerated at 4 C, and the moisture content of the white fruit powder was accelerated. The increase of the moisture content of the coarse powder at the same storage temperature was accelerated, the loss of protein, crude fat and total flavonoids increased, and the superfine powder stored at 4 C was more likely to be caking than the coarse powder, and the superfine powder stored at 25 C was more than the coarse powder. The optimum storage period of ginkgo powder was 60 d at 25.4 in advance and 45 D. in optimum storage period.
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS205
本文編號：2122746
[Abstract]:White fruit (Yin Xingguo) has the same medicine and food. It has unique nutrition, health care and medicinal value. White fruit powder, as the base of food and health care, can prolong the shelf life of the white fruit, reduce the cost of storage, transportation, packaging and so on, and can realize the comprehensive and efficient utilization of white fruit. The drying efficiency and drying of white fruit powder can be improved by using new dry dry technology and energy saving technology. Quality is the key to promote the processing and application of high quality white fruit powder. In this paper, the effect of drying method on the quality of white fruit powder was studied with fresh mature white fruit in Tancheng, Shandong. The technical parameters of vacuum microwave hot air combined with dry white fruit powder were optimized and the storage quality of white fruit and superfine powder at different storage temperatures was studied. The main results and conclusions are as follows: 1. the effect of drying method on the quality of white fruit powder: the effect of spray, hot air, vacuum freezing, vacuum microwave and hot air combined with four kinds of drying methods, the effect of drying process on the physicochemical, sensory, functional and other indexes of white fruit powder is studied. The results show that the drying time of MV-HAD white fruit powder Short, water holding, oil holding power is good, not easy to absorb wet caking, white fruit flavone content is high, energy consumption is high, it has good economic applicability.SD white fruit powder particle size is smaller, water holding, swelling power and water solubility is better, color is shallow, poor fluidity,.HAD white fruit powder fluidity is good, accumulation density is big, it is not easy to absorb wet caking The grain size is larger, water holding capacity, swelling power, water solubility are poor, the loss of white fruit flavone and protein is more.VFD, the color and lustre of white fruit powder is the best, the loss of nutrient content is the least, the maximum energy consumption.2. vacuum microwave hot wind combined with dry white fruit powder is optimized: the water content, color value, total flavone content and protein content of white fruit after drying are optimized. In order to study the effect of the degree of white fruit segmentation on the quality of MV-HAD white fruit, it is determined that the suitable segmentation degree of vacuum microwave drying white fruit is 1/2 half fruit, and the moisture content of the dried white fruit, the total flavone content and the yellowing value are optimized, the fixed vacuum degree is 70 kPa, the response surface optimization of the true space microwave drying process parameters is: the microwave drying time is 13.30 M In, the microwave power was 700 W, the total flavone content of the dried white fruit based on the vacuum microwave drying was 2.244 mg/g, the wet base water content was 20.6%, the b value was 51.135. with the color value, the total flavone content, and the drying time was the index, and the optimum temperature of the combined hot air drying was 70, and the pulverization efficiency was the highest in the ultramicro pulverization 5 min, and the white fruit powder was the highest. The content of total flavonoids and crude fat dissolution was the highest. The content of total flavonoids in dry base of white fruit was 2.326 mg/g, and the crude fat content of dry base was 4.550 g/100g.3. white fruit powder storage stability: the study results of white fruit coarse powder and superfine powder at 4 degrees C and 25 centigrade for 3 months showed that low temperature at 4 centigrade was beneficial to white fruit pink color and nutritional quality. With the retention of the aroma, the moisture content of the white fruit powder was accelerated at 4 C, and the moisture content of the white fruit powder was accelerated. The increase of the moisture content of the coarse powder at the same storage temperature was accelerated, the loss of protein, crude fat and total flavonoids increased, and the superfine powder stored at 4 C was more likely to be caking than the coarse powder, and the superfine powder stored at 25 C was more than the coarse powder. The optimum storage period of ginkgo powder was 60 d at 25.4 in advance and 45 D. in optimum storage period.
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS205
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