不同干燥方法对板栗品质的影响

为探究不同板栗产品适合的干燥方式,采用自然通风干燥、真空冷冻干燥、热风干燥、微波干燥以及微波真空干燥等5种方式对新鲜板栗进行干燥处理,并对干燥后板栗的营养成分、风味物质及功能特性进行评价。结果表明,经不同干燥方式处理的板栗品质有较大差异,其中真空冷冻干燥的板栗在营养成分及加工品质上均明显优于其余4种干燥方式,微波真空干燥的板栗品质仅次于冷冻干燥,自然通风干燥与热风干燥的板栗在加工品质上差异较小,仅自然干燥板栗的Vc含量高于热风干燥。质地参数以热风干燥最优。共检测出49种风味物质,其中真空冷冻干燥和微波干燥风味物质均为28种,热风干燥23种,微波真空干燥21种,自然干燥仅为13种;除微波真空干燥香气成分相对含量最高的为3-乙基-2,5-二甲基吡嗪外,其他4种方式中含量最高的成分均为苯甲醇。微波真空干燥的板栗品质仅次于真空冷冻干燥,且干燥速度快、能耗低,适用于板栗干燥加工的工业化生产。本研究结果为板栗进一步的加工和利用提供了理论依据。

Effects of Different Drying Methods on the Quality of Chinese Chestnut

With the purpose of choosing suitable drying process for the development of various chestnut products,the effect of five drying methods including natural ventilating drying,microwave drying,hot air drying,vacuum freeze drying,microwave vacuum drying on nutritional components,aroma components and functional properties of dried chestnut were investigated.The results showed that both the nutritional components and functional properties of chestnuts were better by vacuum freeze drying process than other four drying methods.The chestnut quality of microwave vacuum drying was right behind that of vacuum freeze drying.There were not any significant differences between natural ventilating drying and hot air drying on the processing quality of chestnuts.Only the Vc content of natural ventilating drying were higher than that of hot air drying on nutrient components.In terms of texture parameters,the hot air drying was the best.Totally forty-six aroma components were identified and 28 kinds of aroma components were got from the chestnuts dried by vacuum freeze drying and microwave drying methods.Followed by hot air drying was 23,vacuum microwave drying was 21,and natural ventilating drying has only 13 kinds of flavour substances..The highest relative amount of ingredients in microwave vacuum drying method was pyrazine,3-ethyl-2,5-dimethyl while it was benzyl alcohol in the other four drying methods.Considering the fast drying rate,low energy consumption as well as relatively better drying quality for chestnut products,the microwave vacuum drying is the suitable dehydration way for industrialization of Chinese chestnut dry processing.Through this study,it provides theoretical basis for further processing and utilization of Chinese chestnut.