热泵干制对青花椒色差和品质的影响及工艺优化
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摘要
为解决青花椒自然干制以及热风干制过程中极易褐变的问题,以提高干制青花椒产品品质,实验采用热泵干制技术干制青花椒。在单因素实验基础上,考察不同的热泵干制条件对干制青花椒色差及品质的影响,选取干制温度、铺放量和相对湿度为影响因素,以色差、麻味物质含量和挥发油含量为响应值,用Box-Behnken实验设计建立响应面分析模型。结果表明,干制温度对色差△E值和麻味物质含量影响最大,其次是相对湿度,最后是铺放量;干制温度对挥发油含量的影响同样最大,其次是铺放量和相对湿度;热泵干制优化后的工艺参数组合为干制温度59. 30℃、铺放量为735 g、相对湿度为40%,在此工艺条件下干制青花椒,其色差△E为8. 10、麻味物质含量为2. 40 g/100g、挥发油含量7. 90 mL/100g,验证结果与优化结果之间的误差均小于2. 00%,回归模型能较好地模拟青花椒热泵干制过程。模型预测值与实验值比较吻合,可以用来描述和预测青花椒的热泵干制进程。
In order to inhibit browning of Szechwan green peppers during natural drying and hot air drying,heat pump drying was used to improve the quality of dried Szechwan green peppers. The drying temperature,lay heavy,relative humidity of heat pump drying were selected as influencing factors to develop a response surface regression model with chromatism,numb-taste components,volatile oils as response values. The results showed that drying temperature had the maximum effects on chromatism and numb-taste components of Szechwan green peppers,followed by relative humidity and lay heavy. Besides,drying temperature also affected the content of volatile oil the most,followed by lay heavy and relative humidity. The optimized heat pump drying condition was as follows: dried at 59. 30℃with 735 g lay heavy and 40% relative humidity. Under this condition,the dried Szechwan green peppers had a chromatism △E of 8. 10,2. 40 g/100 g numb-taste components and 7. 90 mL/100 g volatile oils. The error between verification and optimization results was less than 2. 00%,and the regression model could better simulate the drying process and therefore can describe and predict the pump drying process of Szechwan green peppers.
In order to inhibit browning of Szechwan green peppers during natural drying and hot air drying,heat pump drying was used to improve the quality of dried Szechwan green peppers. The drying temperature,lay heavy,relative humidity of heat pump drying were selected as influencing factors to develop a response surface regression model with chromatism,numb-taste components,volatile oils as response values. The results showed that drying temperature had the maximum effects on chromatism and numb-taste components of Szechwan green peppers,followed by relative humidity and lay heavy. Besides,drying temperature also affected the content of volatile oil the most,followed by lay heavy and relative humidity. The optimized heat pump drying condition was as follows: dried at 59. 30℃with 735 g lay heavy and 40% relative humidity. Under this condition,the dried Szechwan green peppers had a chromatism △E of 8. 10,2. 40 g/100 g numb-taste components and 7. 90 mL/100 g volatile oils. The error between verification and optimization results was less than 2. 00%,and the regression model could better simulate the drying process and therefore can describe and predict the pump drying process of Szechwan green peppers.
引文
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[19]杨韦杰,唐道邦,徐玉娟,等.荔枝热泵干燥特性及干燥数学模型[J].食品科学,2013,34(11):104-108.
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[23]蒲彪,姚佳.鲜食青花椒热处理工艺[J].食品科学,2012,33(12):46-51.
[24]张甫生,陈科伟,郑炯坛,等.微波与护色剂结合处理对自然干制青花椒色泽的影响[J].食品工业科技,2013,34(24):329-333.
[25]黄现青,董飒爽,李传令,等.脉冲强光对冷却鸡胸肉杀菌效果及品质的影响[J/OL].农业机械学报:1-11[2019-05-16].http://kns.cnki.net/kcms/detail/11.1964.s.20181217.1112.026.html.
[26]韩林宏.八角茴香挥发油提取方法与药理研究进展[J].中南药学,2018,16(11):1 594-1 597.
[27]重庆市质量技术监督局.DB50/T321-2009花椒麻味物质的检测方法高效液相色谱法[S].北京:中国标准出版社,2009:1-3.
[2]CHEN K,ZHANG F,KAN J.Characterization of chlorophyll breakdown in green prickleyashes(Zanthoxylum schinifolium Zucc.)during slow drying[J].European Food Research&Technology,2012,234(6):1 023-1 031.
[3]边甜甜,司昕蕾,曹瑞,等.花椒挥发油提取、成分分析及药理作用研究概述[J].中国中医药信息杂志,2018,25(8):129-132.
[4]余晓琴,郑显义,阚建全,等.红花椒和青花椒主要品质特征指标值的评价[J].食品科学,2009,30(15):45-48.
[5]王纪辉,陈应福,侯娜,等.源自不同产地青花椒主要特征品质分析[J].食品工业,2018,39(8):322-325.
[6]王锐清,郭盛,段金廒,等.花椒果皮与种子营养类化学成分分析与资源价值评价[J].食品工业科技,2017,38(22):5-10.
[7]侯娜,赵莉莉,魏安智,等.不同种质花椒氨基酸组成及营养价值评价[J].食品科学,2017,38(18):113-118.
[8]袁娟丽,王四旺.花椒的化学成分及其药效学研究[J].现代生物医学进展,2010,10(3):552-554.
[9]LEEJH,CHANG K M,KIMG H.Composition and anti-inflammatory activities of Zanthoxylum schinifolium essential oil:Suppression of inducible nitric oxide synthase,cyclooxygenase-2,cytokines and cellular adhesion[J].Journal of the Science of Food&Agriculture,2010,89(10):1 762-1 769.
[10]李兴桥,庞雯文,裴晓方.花椒保健功能研究进展[J].现代预防医学,2017,44(12):2 165-2 167.
[11]中国药典委员会.中国药典[M].北京:化学工业出版社,2005:110.
[12]LIU Y,SUN Y,MIAO S,et al.Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae[J].Journal of Food Science&Technology,2015,52(8):4 955-4 964.
[13]杨兵,梅晓飞,彭林,等.热风干制对青花椒品质的影响及工艺优化[J].食品与发酵工业,2018,44(11):251-258.
[14]SALIM N S M,GARIPY Y,RAGHAVAN V.Hot air drying and microwave-assisted hot air drying of broccoli stalk slices(Brassica oleracea L.Var.Italica)[J].Journal of Food Processing&Preservation,2017,41(3):e12905.
[15]黄艳斌,李星琪,陈厚荣.响应面法优化紫薯片的微波干制工艺[J].食品与发酵工业,2015,41(9):120-126.
[16]NING X,HAN C,CHO S,et al.Far-infrared drying characteristics and quality assessment of Ligularia fischeri[J].Food Science&Biotechnology,2013,22(1):281-288.
[17]黄隆胜,刘军,龚丽,等.柿饼热泵干制工艺试验研究[J].现代农业装备,2017(4):17-19.
[18]罗磊,支梓鉴,刘云宏,等.苹果片气调热泵干燥特性及数学模型[J].食品科学,2014,35(5):13-17.
[19]杨韦杰,唐道邦,徐玉娟,等.荔枝热泵干燥特性及干燥数学模型[J].食品科学,2013,34(11):104-108.
[20]吴章炜,李瑛,许治勇,等.低温空气源热泵研究进展[J].轻工机械,2017,35(4):96-100.
[21]吴青荣,王高敏,曾恩,等.农产品热泵组合干燥研究进展[J].食品科技,2016,41(11):88-92.
[22]CHUA K J,CHOU S K,HO J C,et al.Cyclic air temperature drying of guava pieces:Effects on moisture and ascorbic acid contents[J].Food&Bioproducts Processing,2000,78(2):72-78.
[23]蒲彪,姚佳.鲜食青花椒热处理工艺[J].食品科学,2012,33(12):46-51.
[24]张甫生,陈科伟,郑炯坛,等.微波与护色剂结合处理对自然干制青花椒色泽的影响[J].食品工业科技,2013,34(24):329-333.
[25]黄现青,董飒爽,李传令,等.脉冲强光对冷却鸡胸肉杀菌效果及品质的影响[J/OL].农业机械学报:1-11[2019-05-16].http://kns.cnki.net/kcms/detail/11.1964.s.20181217.1112.026.html.
[26]韩林宏.八角茴香挥发油提取方法与药理研究进展[J].中南药学,2018,16(11):1 594-1 597.
[27]重庆市质量技术监督局.DB50/T321-2009花椒麻味物质的检测方法高效液相色谱法[S].北京:中国标准出版社,2009:1-3.