为了改善冻干鸡肉的生产效率及特性,利用超声波、菠萝蛋白酶、菠萝蛋白酶-超声波联合进行前处理,探究其对冻干鸡肉的影响。结果表明,经超声波、联合处理样品的干燥速率高于未处理组,联合处理样品的总失水率显著高于其他组(P<0.05);...为了改善冻干鸡肉的生产效率及特性,利用超声波、菠萝蛋白酶、菠萝蛋白酶-超声波联合进行前处理,探究其对冻干鸡肉的影响。结果表明,经超声波、联合处理样品的干燥速率高于未处理组,联合处理样品的总失水率显著高于其他组(P<0.05);联合处理样品的肌原纤维蛋白(myofibrillar protein,MP)溶解度以及电位绝对值显著高于其他组(P<0.05),其硬度、复水后嫩度、肌原纤维小片化指数(myofibril fragmentation index,MFI)、MP含量及平均粒径显著低于其他组(P<0.05);扫描电镜显示联合处理样品的肌原纤维断裂更明显;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)显示联合处理能够降解肌球蛋白重链(myosin heavy chain,MHC)、肌动蛋白(actin)和原肌球蛋白(tropomyosin,TM),导致其条带变浅。联合处理有利于冻干鸡肉的制备生产以及感官、理化等特性的改善,能有效提高其品质。展开更多
To improve the quality and efficiency of sea cucumber drying,an orthogonal experiment of freeze and microwave vacuum combination drying technique was carried out.Factors and levels were FD time of conversion point(8 h...To improve the quality and efficiency of sea cucumber drying,an orthogonal experiment of freeze and microwave vacuum combination drying technique was carried out.Factors and levels were FD time of conversion point(8 h,16 h and 24 h),initial microwave power density(1.7 W/g,2.0 W/g and 2.3 W/g)and microwave intermittent ratio(12s-on/18s-off,14s-on/16s-off and 20s-on/10s-off).Results showed that the optimal parameters of FD-MVD were 8 h FD conversion point,1.7 W/g initial microwave power density,12 s-on/18 s-off microwave intermittent ratio,and the maximum rehydration rate of 280.71%,the lowest shrinkage rate of 14.48%,the least drying time of 9.25 h and energy consumption of 77316 kJ could be obtained.展开更多
[目的]研究热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响,为高品质龙眼果干工业化节能干燥模式提供理论依据.[方法]以热风干燥、真空冷冻干燥龙眼果干为对照,比较分析热风-真空冷冻联合干燥对脆性龙眼果干水分含量、水分...[目的]研究热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响,为高品质龙眼果干工业化节能干燥模式提供理论依据.[方法]以热风干燥、真空冷冻干燥龙眼果干为对照,比较分析热风-真空冷冻联合干燥对脆性龙眼果干水分含量、水分活度、皱缩率、复水比等理化特性和总糖、多糖等营养品质的影响.同时采用GC-MS测定风味物质变化,电量表测定能源消耗量.并选用植物乳杆菌和嗜酸乳杆菌发酵龙眼果干,比较发酵过程中活菌数、总糖、还原糖以及短链脂肪酸的变化,评价热风-真空冷冻联合干燥对龙眼体外益生活性的影响.[结果]热风-真空冷冻联合干燥龙眼果干的水分含量、水分活度和皱缩率显著低于热风干燥,而复水比显著高于热风干燥.在总糖、多糖含量以及挥发性风味物质种类和总量上,热风-真空冷冻联合干燥低于真空冷冻干燥而高于热风干燥.在能源消耗上,热风-真空冷冻联合干燥比真空冷冻干燥节约干燥时间12.16%,节约单位能耗25.40%.在益生活性方面,植物乳杆菌和嗜酸乳杆菌均能通过发酵龙眼干增加活菌数量,利用龙眼干中的总糖产生短链脂肪酸,降低发酵液pH,且益生效果受干燥方式和菌株种类的影响较大.当植物乳杆菌发酵热风-真空冷冻干燥的龙眼果干48 h后,活菌数生长最多可达12.40 lg cfu/mL,高于真空冷冻干燥、热风干燥和新鲜龙眼.嗜酸乳杆菌发酵48 h后,热风-真空冷冻联合干燥活菌数达11.84 lg cfu/mL,与真空冷冻干燥接近,低于热风干燥,但高于新鲜龙眼.[结论]热风-真空冷冻联合干燥结合了热风干燥和真空冷冻干燥两种干燥方式的特点,可以显著缩短干燥时间,节约能耗,提高干燥效率和果干品质.展开更多
文摘为了改善冻干鸡肉的生产效率及特性,利用超声波、菠萝蛋白酶、菠萝蛋白酶-超声波联合进行前处理,探究其对冻干鸡肉的影响。结果表明,经超声波、联合处理样品的干燥速率高于未处理组,联合处理样品的总失水率显著高于其他组(P<0.05);联合处理样品的肌原纤维蛋白(myofibrillar protein,MP)溶解度以及电位绝对值显著高于其他组(P<0.05),其硬度、复水后嫩度、肌原纤维小片化指数(myofibril fragmentation index,MFI)、MP含量及平均粒径显著低于其他组(P<0.05);扫描电镜显示联合处理样品的肌原纤维断裂更明显;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)显示联合处理能够降解肌球蛋白重链(myosin heavy chain,MHC)、肌动蛋白(actin)和原肌球蛋白(tropomyosin,TM),导致其条带变浅。联合处理有利于冻干鸡肉的制备生产以及感官、理化等特性的改善,能有效提高其品质。
基金Vitalization Project of Liaoning Education Department for supporting the research under the contract of No.2004A102。
文摘To improve the quality and efficiency of sea cucumber drying,an orthogonal experiment of freeze and microwave vacuum combination drying technique was carried out.Factors and levels were FD time of conversion point(8 h,16 h and 24 h),initial microwave power density(1.7 W/g,2.0 W/g and 2.3 W/g)and microwave intermittent ratio(12s-on/18s-off,14s-on/16s-off and 20s-on/10s-off).Results showed that the optimal parameters of FD-MVD were 8 h FD conversion point,1.7 W/g initial microwave power density,12 s-on/18 s-off microwave intermittent ratio,and the maximum rehydration rate of 280.71%,the lowest shrinkage rate of 14.48%,the least drying time of 9.25 h and energy consumption of 77316 kJ could be obtained.
文摘[目的]研究热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响,为高品质龙眼果干工业化节能干燥模式提供理论依据.[方法]以热风干燥、真空冷冻干燥龙眼果干为对照,比较分析热风-真空冷冻联合干燥对脆性龙眼果干水分含量、水分活度、皱缩率、复水比等理化特性和总糖、多糖等营养品质的影响.同时采用GC-MS测定风味物质变化,电量表测定能源消耗量.并选用植物乳杆菌和嗜酸乳杆菌发酵龙眼果干,比较发酵过程中活菌数、总糖、还原糖以及短链脂肪酸的变化,评价热风-真空冷冻联合干燥对龙眼体外益生活性的影响.[结果]热风-真空冷冻联合干燥龙眼果干的水分含量、水分活度和皱缩率显著低于热风干燥,而复水比显著高于热风干燥.在总糖、多糖含量以及挥发性风味物质种类和总量上,热风-真空冷冻联合干燥低于真空冷冻干燥而高于热风干燥.在能源消耗上,热风-真空冷冻联合干燥比真空冷冻干燥节约干燥时间12.16%,节约单位能耗25.40%.在益生活性方面,植物乳杆菌和嗜酸乳杆菌均能通过发酵龙眼干增加活菌数量,利用龙眼干中的总糖产生短链脂肪酸,降低发酵液pH,且益生效果受干燥方式和菌株种类的影响较大.当植物乳杆菌发酵热风-真空冷冻干燥的龙眼果干48 h后,活菌数生长最多可达12.40 lg cfu/mL,高于真空冷冻干燥、热风干燥和新鲜龙眼.嗜酸乳杆菌发酵48 h后,热风-真空冷冻联合干燥活菌数达11.84 lg cfu/mL,与真空冷冻干燥接近,低于热风干燥,但高于新鲜龙眼.[结论]热风-真空冷冻联合干燥结合了热风干燥和真空冷冻干燥两种干燥方式的特点,可以显著缩短干燥时间,节约能耗,提高干燥效率和果干品质.
