农业工程学报2017，Vol.33Issue(8)：309-314,6.DOI:10.11975/j.issn.1002-6819.2017.08.041
熟化枸杞子的加工工艺及功能特性
Processing technology and functionality of cooked fruits of Lycium Barbarum L.
摘要
Abstract
Lycium barbarum L., which is well known as one of the traditional Chinese medicines, is mainly cultivated in Northwest China. Due to its delicious taste and nutritional value, its consumption demands are increasing tremendously worldwide. It brings great economic benefit for the local community. ButLycium barbarumL. is highly perishable, which makes it have a short storage period. And driedLycium barbarumL. becomes a core product ofLycium barbarum L.. However, single product is difficult to satisfy the demands of modern consumers. In order to increase the variety ofLycium barbarumL. products and further promote the profitability of Lycium barbarumL., a new processing technology ofLycium barbarum L. suitable for industrial production was developed and optimized in this study. The processing technology was mainly based on the Maillard reaction principle. High temperature and high humidity conditions were 2 key parameters of the processing technology. During the processing, freshLycium barbarum L. was processed into black cookedLycium barbarum L. in high temperature and high humidity conditions. The processing technology was composed of 3 stages: The pre-dewatering treatment stage, the cooking treatment stage and the final forming treatment stage. First,Lycium barbarum L. was dried at 4 different temperatures (50, 55, 60 and 65℃) at the first stage. The effects of temperature and drying time on moisture content and damage rate ofLycium barbarum L. were evaluated comprehensively. Then,theLycium barbarum L. after pre-dewatering treatment was cooked under constant temperature of 65, 70 and 80℃ and relative humidity of 65%. And the product quality was evaluated through reducing sugar content, amino acid nitrogen content and color of cooked Lycium barbarum L.. At last, the cooked Lycium barbarum L. was dried at 45℃ respectively for 4, 6 and 8 h in order to gain the product with the best sensory quality. Experimental results under the first stage showed that the drying temperature should not be too high. High drying temperature would lead to higher damage rate ofLycium barbarum L.. In contrast, the temperature should be higher at the cooking treatment stage. High temperature was benefit to Maillard reaction. Through researching, the three-phase-drying method for the cookedLycium barbarum L. was found. The temperatures for the pre-dewatering treatment, the cooking treatment and the final forming treatment were 60, 80 and 45℃, respectively. The processing time was 12, 24 and 6 h, respectively. And the humidity of the cooking treatment stage should be held within 65%. The cookedLycium barbarum L. had a color from red to black brown and a sweet and sour taste. And its antioxidant activity was better than the normal dried Lycium barbarum. The reducing power, and ·OH and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activities of the cookedLycium barbarum L. were about 1.87, 1.45 and 2.21 times that of the normal dried production. The study provides a valuable and useful method for the development and utilization ofLycium barbarum L..关键词
干燥/工艺/农产品/熟化/枸杞子/美拉德反应/抗氧化性Key words
drying/processing/agricultural products/cooked/Lycium Barbarum L./Maillard reaction/antioxidant ability分类
轻工纺织引用本文复制引用
胡云峰,陈君然,胡晗艳,李宁宁,阎瑞香..熟化枸杞子的加工工艺及功能特性[J].农业工程学报,2017,33(8):309-314,6.基金项目
天津市科技支撑计划项目(16YFZCNC00680) （16YFZCNC00680）
