核农学报2016，Vol.30Issue(12)：2363-2372,10.DOI:10.11869/j.issn.100-8551.2016.12.2363
不同干燥方法对板栗品质的影响
Effects of Different Drying Methods on the Quality of Chinese Chestnut
摘要
Abstract
With the purpose of choosing suitable drying process for the development of various chestnut products,the effect of five drying methods including natural ventilating drying,microwave drying,hot air drying,vacuum freeze drying,microwave vacuum drying on nutritional components,aroma components and functional properties of dried chestnut were investigated.The results showed that both the nutritional components and functional properties of chestnuts were better by vacuum freeze drying process than other four drying methods.The chestnut quality of microwave vacuum drying was right behind that of vacuum freeze drying.There were not any significant differences between natural ventilating drying and hot air drying on the processing quality of chestnuts.Only the Vc content of natural ventilating drying were higher than that of hot air drying on nutrient components.In terms of texture parameters,the hot air drying was the best.Totally forty-six aroma components were identified and 28 kinds of aroma components were got from the chestnuts dried by vacuum freeze drying and microwave drying methods.Followed by hot air drying was 23,vacuum microwave drying was 21,and natural ventilating drying has only 13 kinds of flavour substances..The highest relative amount of ingredients in microwave vacuum drying method was pyrazine,3-ethyl-2,5-dimethyl while it was benzyl alcohol in the other four drying methods.Considering the fast drying rate,low energy consumption as well as relatively better drying quality for chestnut products,the microwave vacuum drying is the suitable dehydration way for industrialization of Chinese chestnut dry processing.Through this study,it provides theoretical basis for further processing and utilization of Chinese chestnut.关键词
板栗/干燥方法/品质/风味物质/加工特性Key words
Chinese chestnut/drying methods/quality/aroma components/processing properties引用本文复制引用
张乐,王赵改,杨慧,王晓敏,史冠莹..不同干燥方法对板栗品质的影响[J].核农学报,2016,30(12):2363-2372,10.基金项目
2015年河南省财政预算项目(20157814),2015年河南省科技攻关项目(152102210386) （20157814）
