现代食品科技2024，Vol.40Issue(4)：113-120,8.DOI:10.13982/j.mfst.1673-9078.2024.4.0478
不同处理与干燥方式对黄瓜脆片理化特性和抗氧化性的比较
Comparison of Different Treatments and Drying Methods on the Physicochemical Properties and Antioxidant Activity of Cucumber Chips
摘要
Abstract
Cucumber slices were subjected to steam blanching or hot water blanching pretreatment,followed by drying using three different methods:hot air frying,hot air drying,and vacuum freeze-drying.The hardness,color,rehydration,electronic nose,chlorophyll,antioxidant activity,and other physiological indices of cucumber chips were determined to explore the effects of different pretreatment and drying methods on the physicochemical properties and antioxidant activity of cucumber chips.The results showed that the hardness of unpretreated freeze-dried cucumber chips was the lowest at 0.22 N.After blanching and freeze-drying,the rehydration rate and chlorophyll content of cucumber chips were the highest at 13.37%and 1.85 mg/g,respectively.The samples treated using air fryer and hot air drying had a darker color and were prone to browning,but the color of cucumber chips could be better maintained by blanching during pretreatment.The LDA analysis conducted using the electronic nose successfully differentiated the cucumber chips subjected to different drying methods.The antioxidant capacity of unpretreated freeze-dried cucumber chips was the highest,and the DPPH·scavenging rate and O2-·scavenging rate were 66.30 and 46.12%,respectively.Thus,the color characteristics of cucumber chips could be better maintained after pretreatment and blanching,but the antioxidant activity was lower.Freeze-drying preserved the color characteristics of cucumber chips better and enhanced their nutritional value,although at higher production costs.关键词
黄瓜脆片/热风干燥/冷冻干燥/空气炸锅/抗氧化性Key words
cucumber chips/hot air drying/vacuum freeze-drying/air fryer/antioxidant activity引用本文复制引用
王浩,祖正梅,程晨霞,张怀震,杨绍兰..不同处理与干燥方式对黄瓜脆片理化特性和抗氧化性的比较[J].现代食品科技,2024,40(4):113-120,8.基金项目
山东省蔬菜产业技术体系(SDAIT-05) （SDAIT-05）
