| 摘要: |
| 为研究不同预处理方式对枸杞子干制品品质的影响，比较经不同预处理方式(超声、渗透、热烫、超声+渗透和超声+热烫)后再经干燥加工的枸杞子中有效成分、感官评价和微观结构等指标。结果表明:1)未经预处理的热风干燥加工后枸杞子色泽偏亮、总色差较小，总酚、总黄酮含量最多，抗氧化能力最好；远红外干燥加工的枸杞子中多糖含量最多，为793.841 mg/g，微观结构较好且感官评分较高。2)除超声+热烫预处理，其他4种预处理方式均有利于提升枸杞子加工后的感官评分；超声、热烫预处理能显著缩短干制时间、提升明度值，且可以显著提升热风干燥后的总黄酮含量；渗透预处理能显著提高远红外干燥后枸杞中多糖和总酚的含量，且干制品色泽较好。综合考虑，超声+渗透预处理下的远红外干燥为枸杞子较适宜的加工方式。 |
| 关键词: 枸杞子 预处理方式 热风干燥 远红外干燥 品质 |
| DOI：10.11841/j.issn.1007-4333.2021.06.16 |
| 投稿时间：2020-07-30 |
| 基金项目:甘肃省科技重大专项(2060404)；甘肃农业大学科技创新基金-学科建设基金(GSAU-XKJS-2018-187) |
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| Effect of pretreatment methods on the quality of Lycium barbarum L. under hot-air drying and far-infrared drying |
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LUO Yan,HUANG Xiaopeng,LI Shengyuan,YUE Yuanman,WAN Fangxin
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| (College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China) |
| Abstract: |
| In order to improve the quality of Lycium barbarum L. dry products, the effects of different pretreatment methods(ultrasonic, permeating, hot blanching, ultrasonic + permeating group and ultrasonic + hot blanching group)on the quality of L. barbarum were studied. The contents of L. barbarum polysaccharides and the main antioxidant, color and sensory evaluation and microstructure of L. barbarum dry products by hot-air and far-infrared drying after different pretreatment were compared. The results showed that: 1)Under hot-air drying without pretreatment, the color of dried products was bright, the total color difference value was small, and the contents of total phenols and total flavonoids were the highest, and its antioxidant capacity was the best; The content of polysaccharide in far-infrared drying was the highest(793. 841 mg/g), and the microstructure was better and sensory score was higher. 2)In addition to ultrasonic+hot blanching pretreatment, the other four pretreatment methods are conducive to improve the sensory quality of dry products. Ultrasonic and hot blanching pretreatment can significantly shorten the drying time, improve the lightness value of the dried product, and can significantly improve the content of total flavonoids under the hot-air drying conditions. The osmotic pretreatment could significantly improve the content of polysaccharides and total phenols under far-infrared drying, and the color of dried products was better. In conclusion, the far-infrared drying under ultrasonic+osmotic pretreatment is the most suitable processing method for L. barbarum. |
| Key words: Lycium barbarum L. pretreatment methods hot-air drying far-infrared drying quality |
