蓝莓渗透脱水和流化床干燥过程中理化指标变化的研究

Study on Physico-chemical Changes of Blueberries during Osmotic Dehydration and Fluidized Bed Drying Processes

蓝莓在高果糖浆(70±1°Brix)和不同渗透温度(45、55、65℃)条件下,不同的渗透液温度处理对蓝莓VC的损失有不同影响,其中以渗透液温度65℃处理对VC的含量影响最大,45℃下渗透脱水VC的损失最少。在5±1℃贮藏时蓝莓干中的花色苷比在22±1℃贮藏时稳定性好。光照使蓝莓干在贮藏过程中总花色苷残留率迅速下降,而暗箱贮藏使蓝莓干在贮藏过程中总花色苷残留率下降缓慢。

For blueberries immersed in high fructose corn syrup （70±1°Brix）, the osmotic dehydrating temperature influences the content of vitamin C in the blueberries, especially at 65 ℃ vitamin C is lost largely, while at 45 ℃ its loss is the lowest. Moreover, the stability of anthocyanin in dried blueberries stored at 5 ±1 ℃ is better than that stored at 22 ±1 ℃. During the storage with light, the content of anthocyanin in dried blueberries decreases rapidly, while stored in the dark it decreases slowly.