Effects of Different Dehydration Methods on Quality Dehydration of Myrciaria cauliflora
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摘要:
目的 探讨不同干燥方式对嘉宝果品质的影响，为嘉宝果干燥保存和深加工提供理论依据。 方法 以‘沙巴’嘉宝果为试验材料，研究50℃、60℃、70℃热风干燥以及真空冷冻干燥4种不同干燥方式对嘉宝果感官特性、主要营养成分及氨基酸组成的影响，不同干燥方式各项指标对比采用单因素方差分析。 结果 真空冷冻干燥样品感官品质最好，果皮色泽、果肉颜色及形状接近鲜果，质地均匀疏松，而热风干燥样品颜色发黑、无光泽，干瘪坚硬。在营养品质上，真空冷冻干燥样品蛋白质、脂肪、蔗糖、维生素C、总多酚含量显著高于热风干燥，且水分含量仅5.92%，显著低于热风干燥，在4种干燥方式中脱水效果最好。50℃热风干燥淀粉、粗纤维、灰分、氨基酸含量最高，真空冷冻干燥次之。3种温度的热风干燥结果表明，淀粉、蛋白质、灰分、维生素C、硒、水分、总多酚、氨基酸含量随烘干温度升高而下降，还原糖、葡萄糖、果糖含量随烘干温度升高而升高。 结论 综合分析感官品质和营养成分，真空冷冻干燥得到的嘉宝果品质最好。 Abstract:Objective Conditions of dehydration process to preserve jabuticaba, Myrciaria cauliflora, were studied for optimization. Method Sensory quality and nutritional contents of fat, protein, crude fiber, starch, reducing sugar, ash, fructose, glucose, sucrose, moisture, vitamin C, selenium, and total polyphenols of the dried fruits were used as criteria to evaluate the dehydration by hot air at 50℃, 60℃ or 70℃ and by vacuum freeze-drying. Experimental data were analyzed using one-way ANOVA. Results The sensory quality of the freeze-dried jabuticaba was the best among all samples. The dried product remained a color and shape of the peel and pulp close to those of the fresh fruit, and the texture was uniform and palatable. In contrast, the hot air drying darkened and dulled the color, severely shrunk and deformed the appearance, and hardened the fruit. Nutritionally, the contents of protein, fat, sucrose, vitamin C, and total polyphenols in the dehydrated products processed by freeze-drying were significantly higher than those by the hot air-drying. Furthermore, the moisture content of the freeze-dried samples was 5.92%, which was significantly lower than that by the hot air-drying. It appeared that the vacuum freeze-drying was superior among the 4 methods. The fruits dried with hot air at 50℃ had the highest contents of starch, crude fiber, ash, and amino acids, followed by the freeze-dried counterparts. And, the higher the hot air temperature applied for the dehydration, the lower the contents of starch, protein, ash, vitamin C, selenium, moisture, total polyphenols, and amino acids, and the higher the contents of reducing sugars, fructose, and glucose in the dried jabuticaba. Conclusion The vacuum freeze-drying was considered the choice for jabuticaba dehydration as it yielded desirable sensory quality as well as nutritional value for the product. -
Key words:
- Myrciaria cauliflora /
- sensory quality /
- nutritional composition /
- amino acid /
- drying methods
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表 1 嘉宝果干燥产品的感官评价标准
Table 1. Criteria for sensory evaluation of dried jabuticaba fruits
指标 Index 状态 Criteria 分值 Score 果皮色泽 Peel color 接近鲜果颜色，紫黑色，均匀有光泽 Close to the color of fresh fruit, dark purple, uniform and glossy. 2 黑褐色，无光泽，与鲜果相比，色泽变化较大
Dark brown, lusterless. Compared with fresh fruit, the color changes greatly.1 果肉颜色 Pulp color 白色或浅黄色 White or light yellow 3 棕色 Brown 2 棕褐色 Tan 1 形状 Shape 圆形，规整，形状接近鲜果 Round, regular, shape close to fresh fruit. 3 不规整，收缩卷曲 Irregular, curly. 2 不规整，严重收缩卷曲 Irregular, severe shrinkage curl. 1 质地 Texture 整颗果干很脆，手捏易碎，果皮脆，果肉蜂窝状、疏松易碎，极易磨粉
The dried fruit is very crispy, can be crushed easily by hand. The peel is crispy. The pulp is loose and fragile, honeycomb structure. Fruit is easy to grind into power.4 整颗果干手感偏硬，手捏难破皮，果皮有弹性，果肉黏，难以磨粉
The dried fruit feels hard. The peel is hard to break. Elastic peel, sticky pulp, hard to grind into power.3 整颗果干手感硬，手捏不破皮，果皮弹性小，果肉黏，难以磨粉
The dried fruit is hard. The peel can't be breaked, has small elasticity. Sticky pulp, hard to grind into power.2 整颗果干手感很硬，手捏不破皮，果皮无弹性、很硬，果肉黏，难以磨粉
The dried fruit is very hard. The peel can't be breaked and is inelastic. Sticky pulp, hard to grind into power.1 风味 Aroma 果香浓郁，甜度高于冷冻干燥果干，低于60℃、70℃热风干燥，略酸略有酒味
Rich fruit flavor, sweetness higher than freeze-drying, lower than 60℃ and 70℃of hot air drying, slightly sour and
slightly alcoholic.4 果香浓郁，甜而偏酸 Rich fruit flavor, sweet and slightly sour. 3 果香味较淡，甜度酸度均较小 The fruit flavor is lighter, the sweetness and acidity are smaller. 2 果香浓郁，较甜较酸，略有焦味 Rich fruit flavor, sweet and sour, slightly burnt. 1 
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表 2 不同干燥方式嘉宝果感官质量的分值
Table 2. Sensory panel scores on jabuticaba dried by different methods
干燥方式 Drying method 果皮色泽 Peel color 果肉颜色 Pulp color 形状 Shape 质地 Texture 香味 Aroma 总分 Total score 真空冷冻干燥 Vacuum freeze drying 2 3 3 4 2 14 热风干燥（50℃）Hot air drying (50℃) 1 1 2 3 4 11 热风干燥（60℃）Hot air drying (60℃) 1 2 1 2 3 9 热风干燥（70℃）Hot air drying (70℃) 1 2 1 1 1 6
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表 3 不同干燥方式对嘉宝果主要营养成分的影响
Table 3. Effects of drying methods on nutrients of jabuticaba
（单位：%，以干基计） 干燥方式 Drying method 蛋白质 Protein 脂肪 Fat 淀粉 Starch 还原糖 Reducing sugar 粗纤维 Crude fiber 灰分 Ash 真空冷冻干燥
Vacuum freeze drying5.08±0.02 a 1.13±0.03 a 17.71±0.29 b 38.48±0.12 c 4.00±0.03 b 2.18±0.03 b 热风干燥（50℃）
Hot air drying (50℃)4.72±0.00 b 0.54±0.01 c 19.01±0.79 a 49.99±0.69 b 4.30±0.00 a 2.35±0.04 a 热风干燥（60℃）
Hot air drying (60℃)2.48±0.10 c 0.48±0.02 d 17.17±0.91 b 54.70±0.49 a 2.91±0.02 d 1.70±0.02 c 热风干燥（70℃）
Hot air drying (70℃)2.56±0.19 c 0.75±0.01 b 16.78±0.56 b 55.72±0.04 a 3.55±0.02 c 1.67±0.01 c 注：同列数值不同字母表示差异显著水平达0.05。表4～6同。
Note: Data followed different small letters within column indicate significant different at 0.05 levels. The same as table 4-6.
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表 4 不同干燥方式嘉宝果果糖、葡萄糖及蔗糖含量
Table 4. Contents of fructose, glucose, and sucrose of jabuticaba dried by different methods, % dry basis
（单位：%，以干基计） 干燥方式 Drying method 果糖 Fructose 葡萄糖 Glucose 蔗糖 Sucrose 真空冷冻干燥 Vacuum freeze drying 5.38±0.21 b 8.84±0.40 c 2.40±0.06 热风干燥（50℃）Hot air drying (50℃) 1.39±0.02 c 2.48±0.04 d — 热风干燥（60℃）Hot air drying (60℃) 5.44±0.31 b 10.43±0.63 b — 热风干燥（70℃）Hot air drying (70℃) 5.92±0.09 a 11.53±0.07 a —
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表 5 不同干燥方式嘉宝果水分、维生素C、硒及总多酚含量
Table 5. Content of water, vitamin C, selenium and total polyphenols of jabuticaba dried by different drying methods
（单位以干基计） 干燥方式
Drying method水分含量
Water content /%维生素
Vitamin C /（mg·hg−1)硒
Selenium /（mg·kg−1）总多酚
Total polyphenols /（mg·g−1）真空冷冻干燥
Vacuum freeze drying5.92±0.01 c 105.20±0.83 a 0.014 2±0.000 1 d 86.55±3.76 a 热风干燥（50℃）
Hot air drying (50℃)18.66±0.01 a 79.12±0.60 b 0.040 7±0.000 7 a 57.24±3.08 b 热风干燥（60℃）
Hot air drying (60℃)12.74±0.01 b 62.03±0.17 c 0.027 8±0.000 8 b 43.66±2.67 c 热风干燥（70℃）
Hot air drying (70℃)12.31±0.01 b 52.12±0.32 d 0.020 3±0.000 2 c 37.93±3.24 d
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表 6 不同干燥方式嘉宝果氨基酸组成
Table 6. Amino acid composition of jabuticaba dried by different methods
（单位：%，以干基计） 氨基酸
Amino acid真空冷冻干燥
Vacuum freeze drying热风干燥（50℃）
Hot air drying (50℃)热风干燥（60℃）
Hot air drying (60℃)热风干燥（70℃）
Hot air drying (70℃)必需氨基酸 Essential amino acid 苏氨酸 Threonine 0.177±0.004 a 0.181±0.004 a 0.094±0.001 b 0.092±0.002 b 缬草氨酸 Valine 0.207±0.004 b 0.237±0.004 a 0.123±0.001 c 0.125±0.004 c 甲硫氨酸 Methionine 0.040±0.011 b 0.075±0.001 a 0.025±0.004 c 0.023±0.001 c 异亮氨酸 Isoleucine 0.144±0.003 b 0.162±0.005 a 0.097±0.002 c 0.065±0.001 d 亮氨酸 Leucine 0.343±0.058 a 0.296±0.009 a 0.113±0.003 b 0.130±0.002 b 苯丙氨酸 Phenylalanine 0.223±0.006 b 0.247±0.004 a 0.080±0.004 d 0.091±0.003 c 赖氨酸 Lysine 0.292±0.005 b 0.332±0.011 a 0.125±0.006 c 0.116±0.003 c 非必需氨基酸 Nonessential amino acid 天门冬氨酸 Aspartic acid 0.422±0.002 a 0.432±0.006 a 0.221±0.001 b 0.204±0.003 c 丝氨酸 Serine 0.206±0.007 a 0.211±0.004 a 0.096±0.005 b 0.104±0.004 b 谷氨酸 Glutamic acid 0.532±0.022 a 0.514±0.006 a 0.245±0.009 b 0.247±0.006 b 甘氨酸 Glycine 0.218±0.003 a 0.241±0.010 a 0.141±0.002 b 0.112±0.002 c 丙氨酸 Alanine 0.252±0.007 a 0.251±0.004 a 0.165±0.002 b 0.145±0.004 c 胱氨酸 Cystine 0.054±0.005 b 0.076±0.003 a 0.032±0.001 d 0.046±0.003 c 酪氨酸 Tyrosine 0.123±0.006 b 0.152±0.003 a 0.044±0.002 c 0.019±0.002 d 组氨酸 Histidine 0.143±0.003 b 0.157±0.004 a 0.065±0.001 c 0.047±0.002 d 精氨酸 Arginine 0.251±0.004 b 0.287±0.014 a 0.115±0.002 c 0.118±0.003 c 脯氨酸 Proline 0.212±0.007 b 0.233±0.009 a 0.079±0.003 d 0.133±0.005 c 必需氨基酸总量
Essential amino acid，EAA1.426±0.076 b 1.530±0.015 a 0.657±0.011 c 0.642±0.009 c 非必需氨基酸总量
Nonessential amino acid，NEAA2.414±0.021 b 2.553±0.011 a 1.202±0.016 c 1.175±0.013 c 氨基酸总量 Total amino acids，TAA 3.840±0.094 b 4.083±0.019 a 1.859±0.027 c 1.817±0.014 c 必需氨基酸/氨基酸总量
（EAA/TAA）0.37±0.01 a 0.37±0.00 a 0.35±0.00 b 0.35±0.00 b 必需氨基酸/非必需氨基酸总量
（EAA/NEAA）0.59±0.03 a 0.60±0.01 a 0.55±0.00 b 0.55±0.01 b
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