干燥方式对黄桃果脯品质的影响

Effects of drying methods on the quality of preserved yellow peach

目的:筛选合适的黄桃果脯干燥方式。方法:采用热风干燥(HAD)、微波—热风干燥(MHD)、真空冷冻干燥(VFD)3种方式制成黄桃果脯,并对其物理特性、营养成分、感官及香气等指标进行分析。结果:相较传统HAD,MHD的效率提高了56.1%,且果脯色泽、营养成分、感官品质、香气成分和含量均显著优于HAD(P<0.05);VFD黄桃果脯色泽最好、复水性最强,产品组织结构完整性最好,营养物质维生素C、总酚、可滴定酸含量最高,感官评分最高为91.58,香气成分及含量最多且独具有2-己烯醇和反式2-己烯醛两种香气成分。结论:与HAD相比,MHD的黄桃果脯各方面较优,更适于普通黄桃果脯生产;VFD的黄桃果脯品质最佳,但能耗大,成本高,推荐用于高品质果脯生产。

Objective:This study aimed to select a suitable drying method for preserved yellow peach.Methods:Preserved yellow peach was prepared by hot air drying(HAD),microwave-hot air drying(MHD) and vacuum freeze drying(VFD).Its physical properties,nutritional components,sensory and aroma indexes were studied.Results:Compared with traditional HAD,the efficiency of MHD was increased by 56.1%,and the preserved fruit was significantly better than HAD in color,nutritional composition,sensory evaluation,aroma components and content;The preserved yellow peach fruit by VFD has the best color,the strongest rehydration,the best tissue structure integrity of the product,the highest contents of nutrients vitamin C,and total phenol and tit ratable acid,and the highest sensory score is 91.58.It has the most aroma components and contents,and uniquely has two aroma components:2-hexenol and trans-2-hexenal.Conclusion:Compared with HAD,the preserved yellow peach fruit prepared by MHD is better in all aspects,and MHD is more suitable for the production of common preserved yellow peach fruit.The quality of preserved yellow peach fruit prepared by VFD is the best.However,due to the high-energy and-cost consumption,it is recommended to produce high-quality preserved fruit.