白果粉干燥品质控制技术及贮藏稳定性

发布时间：2018-07-14 19:44

【摘要】：白果(银杏果)药食同源,具有独特的营养、保健、药用价值。白果粉作为食品和保健的基料,可以延长白果的保质期,降低贮藏、运输、包装等费用,并能实现白果的综合高效利用。利用新型干燥技术和节能工艺提高白果粉的干燥效率和干燥品质,是促进优质白果粉加工和应用的关键。本文以山东郯城新鲜成熟白果为原料,研究了干燥方式对白果粉品质的影响,优化了真空微波-热风联合干燥白果粉的工艺技术参数,并研究了不同贮藏温度下白果粗粉和超细粉的贮藏品质稳定性。主要研究结果和结论如下:1.干燥方式对白果粉品质的影响:采用喷雾、热风、真空冷冻、真空微波-热风联合四种干燥方式制取白果粉,研究了干燥过程对白果粉理化、感官、功能性成分等指标的影响,结果表明:MV-HAD白果粉干燥时间短,持水力、持油力较好,不易吸湿结块,白果黄酮含量较高,能耗少效率高,具有较好的经济适用性。SD白果粉粉体粒径较小,持水力、膨胀力以及水溶性较好,颜色较浅,流动性差,易吸湿结块。HAD白果粉流动性较好,堆积密度大,不易吸湿结块,粒径较大,持水力、膨胀力、水溶性较差,白果黄酮和蛋白质的损失较多。VFD对白果粉色泽保持最好,营养成分损失最少,能耗最大。2.真空微波-热风联合干燥白果粉工艺技术优化:以干燥后白果的含水率、色值、总黄酮含量以及蛋白质含量为指标,研究白果切分程度对MV-HAD白果品质的影响,确定真空微波干燥白果适宜切分程度为1/2半果;以干燥后白果的含水率、总黄酮含量以及黄度值为优化指标,固定真空度70 kPa,响应面优化真空微波干燥工艺参数为:微波干燥时间13.30 min,微波功率700 W,装载量125 g。真空微波干燥后的白果干基总黄酮含量预测值为2.244 mg/g,湿基含水率预测值为20.6%,b值为51.135。以色值、总黄酮含量、干燥时间为指标,确定联合热风干燥适宜温度为70℃;超微粉碎5 min内粉碎效率最高,白果粉溶解性最好,总黄酮以及粗脂肪溶出率最高,此时测得的白果干基总黄酮含量为2.326 mg/g,干基粗脂肪含量为4.550 g/100g。3.白果粉的贮藏稳定性:白果粗粉和超细粉在4℃、25℃贮藏3个月的研究结果表明:4℃低温有利于白果粉色泽、营养品质和香气的保持,但4℃条件下含水率增长加快,加速了白果粉的吸湿结块;超细粉较相同贮藏温度下的粗粉含水率增长加快,蛋白质、粗脂肪、总黄酮损失均加剧,4℃贮藏的超细粉比粗粉更易出现结块现象,25℃贮藏的超细粉比粗粉气味、组织状态劣变均提前。4℃和25℃贮藏条件下,白果粗粉最适贮藏期均为60 d,白果超细粉最适贮藏期均为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.
【学位授予单位】：山东农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS205

【参考文献】