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中国精品科技期刊2020
姚连谋,张怡,乔勇进,等. 热风与冷冻干燥对五种鲜食甜玉米粒品质的影响[J]. 食品工业科技,2021,42(20):61−68. doi: 10.13386/j.issn1002-0306-2021010093.
引用本文: 姚连谋,张怡,乔勇进,等. 热风与冷冻干燥对五种鲜食甜玉米粒品质的影响[J]. 食品工业科技,2021,42(20):61−68. doi: 10.13386/j.issn1002-0306-2021010093.
YAO Lianmou, ZHANG Yi, QIAO Yongjin, et al. Effects of Hot Air and Freeze Drying on the Quality of Five Fresh Sweet Corns Kernels[J]. Science and Technology of Food Industry, 2021, 42(20): 61−68. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306-2021010093.
Citation: YAO Lianmou, ZHANG Yi, QIAO Yongjin, et al. Effects of Hot Air and Freeze Drying on the Quality of Five Fresh Sweet Corns Kernels[J]. Science and Technology of Food Industry, 2021, 42(20): 61−68. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306-2021010093.

热风与冷冻干燥对五种鲜食甜玉米粒品质的影响

Effects of Hot Air and Freeze Drying on the Quality of Five Fresh Sweet Corns Kernels

  • 摘要: 目的:探讨热风干燥(Hot Air Drying, HAD)与真空冷冻干燥(Vacuum Freeze Drying, VFD)对鲜食甜玉米品质的影响,以期为鲜食甜玉米采后升值利用提供参考依据。方法:研究HAD和VFD对5个品种鲜食甜玉米粒(荆黑甜、白美人、金银208、美果一号、和粟一号)的水分含量、可溶性蛋白、硬度、脆性、色差、复水比、微观结构的影响。结果:VFD甜玉米粒干制品水分含量低于HAD样品,便于保存;可溶性蛋白高于HAD样品,营养物质损失较少;硬度低于HAD样品,口感较好,脆性低于HAD样品,组织绵软,口感细腻;色泽优于HAD样品,视觉效果较好;复水性远远优于HAD样品,干制品吸水性较强;扫描电子显微镜下VFD甜玉米粒干制品截面呈多孔性的蜂窝状网状结构,微孔分布均匀,HAD样品截面结构层叠紧密,细胞壁坍塌严重。VFD甜玉米粒干制品硬度、脆性与色差与新鲜甜玉米比较接近,且内部空隙较多,品质较好。结论:不同品种鲜食甜玉米粒VFD后存在差异性,适合VFD的甜玉米品种的先后顺序为荆黑甜、和粟一号、白美人、美果一号、金银208。综合来看,荆黑甜、和粟一号较适合VFD,美果一号、金银208较适合HAD。

     

    Abstract: Objective: To investigate the effects of hot air drying (HAD) and vacuum freeze drying (VFD) on the quality of fresh sweet corn, in order to provide reference for the appreciation and utilization of fresh sweet corn after harvest. Methods: The effects of HAD and VFD on water content, soluble protein, hardness, frangibility, color difference, rehydration ratio and microstructure of five fresh sweet corn varieties (Jingheitian, Baimeiren, Jinyin208, Meiguo No.1 and Hesu No.1) were studied. Results: The moisture content of VFD sweet corn dry product was lower than HAD sample, which was easy to preserve; the soluble protein was higher than HAD sample, the loss of nutrients was less; the hardness was lower than HAD, the taste was better, the frangibility was lower than HAD, the tissue was soft, the taste was delicate; the color was better than HAD sample, the visual effect was better; the rehydration was much better than HAD sample, the dry product had stronger water absorption; scanning under the electron microscope, the cross-section of VFD sweet corn dry products was a porous honeycomb network structure with uniform distribution of micropores. The cross-section structure of HAD sample was closely stacked and the cell wall collapses seriously. The hardness, brittleness and color difference of VFD dried sweet corn were close to that of fresh sweet corn, and there were more internal voids and better quality. Conclusion: Different varieties of fresh sweet corn were different after eating VFD. The order of sweet corn varieties suitable for VFD was Jingheitian, Hesu No.1, Baimeiren, Meiguo No.1 and Jinyin 208. In general, Jingheitian and Hesu No. 1 were more suitable for VFD, while Meiguo No. 1 and Jinyin 208 were more suitable for HAD.

     

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