浆果干燥预处理技术研究进展

Research Progress of Berry Drying Pretreatment Technology

浆果是一种柔软多汁的肉质单果的统称,含有丰富的营养物质和生物活性成分,深受人们喜爱。新鲜浆果由于其含水率高、果质柔软的特点,在收获、储藏和运输过程中极易受到各种机械损伤。干燥则是一种防止其腐败变质的重要手段。然而,有些浆果外表面覆盖着致密的蜡质层,该蜡质层具有很强的疏水性,严重阻碍了干燥过程中内部水分向外迁移的过程,从而引起干燥周期长、干燥品质差的问题。预处理作为一种解决此类问题的有效手段,在干燥领域被广泛应用。文章主要综述了外表皮含蜡质层的小浆果(如葡萄、枸杞、蓝莓、甜樱桃、沙棘等)的预处理技术,包括烫漂、超声波、机械、化学预处理等,旨在为解决浆果预处理过程中营养物质易流失、能耗高、要求高等问题和含蜡质层类果蔬的新型、绿色、智能化的预处理技术的进一步研究提供参考。

Berry is a soft succulent single fruit,which contains rich nutrients and biological active ingredients,loved by people.The fresh berries are highly susceptible to various mechanical damages in harvest,storage,and transportation processes,due to the characteristic of the juiciness,soft texture.Drying is one of the most effective processing techniques to extending the shelf life of berry products.However,the outermost surfaces of some berries are covered with an dense epicuticular wax layer,which has a strong hydrophobicity and seriously obstructs the outward migration of internal water during drying,resulting in a long drying period and poor quality.Pretreatment as an effective means to solve these problem is widely used to drying field.This article mainly reviews the recent pretreatment methods of small berries that are covered with an epicuticular wax layer(such as grapes,Chinese wolfberry,blueberry,sweet cherry,seabuckthorn,etc.),including:blanching,ultrasonic,machinery,chemical pretreatment,etc.,which are aimed at solving problems about nutrients lost,high energy consumption and high demand,and for the new,green,intelligent pretreatment technology of fruits and vegetables that are covered with an dense epicuticular wax layer providing the reference for further research.