淮山片变温压差干制工艺及其品质研究

发布时间：2018-04-21 20:15

本文选题：淮山 + 变温压差干制　；参考：《湖南农业大学》2015年硕士论文

【摘要】：变温压差干燥技术是一种极具发展前景的果蔬加工的新技术,能有效地保留果蔬原有的营养和风味。本论文以淮山为研究对象,使用勤德新材料科技有限公司开发的QDPH-V5型变温压差干燥设备对淮山变温压差干制工艺进行优化研究,并对比分析热风干燥、微波干燥、真空冷冻干燥和变温压差等不同方式对淮山片理化特性的影响。主要研究结果如下：(1)膨化温度、抽空温度和抽空时间对淮山片的复水比、色泽和收缩率均有较大影响。随膨化温度的升高淮山片的复水比、色泽、收缩率都先上升后下降；复水比随抽空温度的升高而下降,色泽随抽空温度的升高先上升后下降,收缩率随抽空温度的升高而上升；产品的复水比、色泽随抽空时间的延长先上升后下降,收缩率随抽空时间升高而上升。(2)构建了淮山片综合评分的回归方程：Y=6.97-0.63X1-1.61X2-1.07X3+0.38X1X2-0.14X1X3+0.044X2X3-0.67X12-0.57X22-0.92X32(R2=0.9396),从方程中可以看出对淮山片的综合评分的影响较大是抽空温度(X1)和抽空时间(X2)。优化的变温压差干燥工艺参数为膨化温度87℃,抽空温度74℃,抽空时间138min,在此条件下,得到的淮山片复水比为1.82,色泽L*值为91.32,收缩率为36.12%。回归分析结果表明：回归模型的决定系数R2=0.9396,模型可以用于干制过程的条件控制和干制结果预测。(3)微波干燥产品的色泽、复水比等感官指标表现较差,产品的黄酮、尿囊素等营养成分损失严重,内部结构致密,产品硬度过高；热风干燥产品色泽、复水比等感官指标表现较差,产品蛋白质、黄酮等营养成分损失较重；真空冷冻干燥产品保存了原料的颜色,且黄酮、尿囊素等营养素流失率低,但是易碎,不利于保存运输；变温压差干制淮山片的营养素成分、收缩率、复水比等各项品质评价指标都表现较好,产品质量较好。
[Abstract]:The temperature variation and pressure difference drying technology is a promising new technology for the processing of fruits and vegetables, which can effectively preserve the original nutrition and flavor of fruits and vegetables. This paper, taking Huaishan as the research object, uses the QDPH-V5 type temperature differential pressure differential drying equipment developed by the new Mstar Technology Ltd to optimize the drying process of the variable temperature pressure differential system in Huaishan mountain. The effects of hot air drying, microwave drying, vacuum freeze drying and temperature variation and pressure difference are compared. The main results are as follows: (1) the expansion temperature, the air temperature and the time of time have great influence on the rehydration ratio, color and shrinkage of the Yai mountain. Color and lustre, the shrinkage rate first rises and then descends; the rehydration ratio decreases with the rise of the space temperature. The color and lustre rises first and then decreases with the rise of the space temperature, and the shrinkage rate rises with the increase of the space temperature; the ratio of the rehydration of the product rises first and then decreases with the extension of time. (2) the construction of the contraction rate rises. The regression equation of the comprehensive score of the area is: Y=6.97-0.63X1-1.61X2-1.07X3+0.38X1X2-0.14X1X3+0.044X2X3-0.67X12-0.57X22-0.92X32 (R2=0.9396). It can be seen from the equation that the influence of the comprehensive score on the comprehensive score of the Yai mountain film is the space temperature (X1) and the time of time (X2). The optimized temperature and pressure difference drying process parameters are 87 degrees centigrade for the expansion temperature. The air temperature is 74 centigrade, and the time is 138min. Under this condition, the rehydration ratio is 1.82, the color L* value is 91.32, the shrinkage rate is 36.12%. regression analysis results show that the regression model is R2=0.9396, the model can be used for the condition control and the dry result prediction in the drying process. (3) the color and water ratio of microwave drying products, and so on. The sensory indexes of the products were poor, the flavones and allantoin of the products were badly lost, the internal structure was dense, the product hardness was too high, the color of the hot air drying products, the ratio of water to water and other sensory indexes were poor, the loss of the nutritional components, such as protein and flavonoids, was heavy, and the vacuum cold drying products preserved the color of raw materials, and flavonoids and allantoin. The loss rate of nutrients and other nutrients is low, but it is fragile and is not conducive to preservation and transportation. The quality evaluation indexes, such as nutrients, shrinkage and rehydration ratio, are better, and the quality of the products is better.

【学位授予单位】：湖南农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TS255.5

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