不同干燥方式对柚子皮粉加工特性及功能成分含量的影响

胡安阳; 吕建秋; 杜冰

doi:10.13386/j.issn1002-0306.2020040112

不同干燥方式对柚子皮粉加工特性及功能成分含量的影响

胡安阳^1,2,
吕建秋^2,,
杜冰^1,

1. 华南农业大学食品学院, 广东广州 510000;
2. 华南农业大学新农村发展研究院, 广东广州 510000

基金项目:

"三高"农业科技服务平台与特色产业；"三高"农业新技术与品种的集成。

详细信息

作者简介:
胡安阳(1997-),女,硕士研究生,研究方向:食品工程、创新方法,E-mail:1305493876@qq.com。

通讯作者:
吕建秋(1964-),男,硕士,研究员,研究方向:创新方法、科技管理、战略研究,E-mail:317854393@qq.com

杜冰(1973-),男,博士,教授,研究方向:中草药炮制及活性成分代谢调控、新资源食品开发和应用研究,E-mail:gzdubing@163.com。

中图分类号: TS255.2
计量
- 文章访问数: 292
- HTML全文浏览量: 34
- PDF下载量: 21
出版历程
- 收稿日期: 2020-04-11
- 网络出版日期: 2021-03-02
- 刊出日期: 2021-02-28

Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder

1. College of Food Science, South China Agricultural University, Guangzhou 510000, China;
2. New Rural Development Institute of South China Agricultural University, Guangzhou 510000, China

摘要

摘要: 为探究不同干燥方式对柚子皮粉品质的影响，以广东省梅州市大埔县白肉蜜柚的新鲜外表皮（仅油泡层，厚度1~2 mm）为原料，采用热风、热泵和真空冷冻3种干燥方式分别对其处理得到柚子皮粉，研究不同干燥方式制得的柚子皮粉在加工特性和功能成分含量等方面的性质。结果表明，不同干燥方式制得的柚子皮粉在加工特性和功能成分含量等方面都存在明显差异。其中热风干燥得到的柚子皮粉具有较高的持水率（7.48±0.15 g/g）、持油率（3.63±0.05 g/g）、溶解度（29.18%±0.74%）、溶胀率（536.16%±38.25%），且析水率较低（0.670±0.008 g/g），具有较好的冻融稳定性。热风干燥和热泵干燥得到的柚子皮粉含有较高的类黄酮（6.10±0.11、5.93±0.01 mg/g）、多糖（3.57%±0.13%、3.71%±0.09%）和水不溶膳食纤维（43.69%±0.01%、45.55%±0.02%），真空冷冻干燥得到的柚子皮粉含有较高的果胶（55.86%±0.06%）和水溶性膳食纤维（3.94%±0.17%）。其中热泵干燥得到的柚子皮粉在各方面均处于较好水平，且具有干燥时间短、能耗低等优点，更加适宜工厂大批量生产加工。
- 柚子皮粉 /
- 干燥方式 /
- 加工特性 /
- 功能成分
Abstract: The objective of this study was to explore the influence of different drying methods on the quality of pomelo peel powder. The fresh outer skin(only oil bubble layer,thickness of 1~2 mm)of white meat pomelo in Dapu County,Meizhou City,Guangdong Province was used as raw material,and the pomelo peel powder was obtained by three drying methods,i.e. hot air,heat pump and vacuum freezing. The processing characteristics and the content of functional components of pomelo peel powder obtained by different drying methods were researched. The results showed that there were significant differences in all aspects of pomelo peel powder obtained by different drying methods,among which the hot air dried pomelo peel powder had high water holding rate(7.48±0.15 g/g),oil holding rate(3.63±0.05 g/g),solubility(29.18%±0.74%),swelling rate(536.16%±38.25%),low water separation rate(0.670±0.008) g/g,and it had better freeze-thaw stability.The pomelo peel powder obtained by heat pump drying had higher flavonoid(6.10±0.11,5.93±0.01 mg/g),polysaccharide(3.57%±0.13%,3.71%±0.09%)and water-insoluble dietary fiber(43.69%±0.01%,45.55%±0.02%),the pomelo peel powder obtained by vacuum freeze-drying had higher pectin(55.86±0.06)and water-soluble dietary fiber(3.94%±0.17%). The pomelo peel powder obtained by heat pump drying was in a good level in all aspects,and had the advantages of short drying time and low energy consumption,which was more suitable for large-scale production and processing in factories.
- pomelo peel powder /
- different drying methods /
- processing characteristics /
- functional components

HTML全文

参考文献(49)

[1]	郑淑娟,罗金辉.中国柚类产业现状与发展分析[J].广东农业科学,2010,37(1):192-194.
[2]	Xi W,Fang B,Zhao Q,et al. Flavonoid composition and antioxidant activities of Chinese local pomelo(Citrus grandis Osbeck.)varieties[J]. Food Chemistry,2014,161:230-238.
[3]	孙振峰,刘公哲,朱应超,等.柚皮素通过Notch1/Hes1通路抑制肺癌干细胞增殖、迁移和分化[J].基因组学与应用生物学,2019,38(3):1448-1453.
[4]	王元.柚皮素防护2型糖尿病的作用及分子机制研究[D].成都:电子科技大学,2018.
[5]	Ding X,Guo L,Zhang Y,et al. Extracts of pomelo peels prevent high-fat diet-induced metabolic disorders in c57bl/6 mice through activating the PPARα and GLUT4 pathway[J]. PloS One,2013,8(10):77915.
[6]	黄思涵,丘波.梅州金柚柚子皮的真空冷冻干燥工艺研究[J].广东化工,2018,45(5):55-56 ,49.
[7]	滕飞,王志洁,吴亨,等.沙田柚柚子皮盐碱脱苦及干燥工艺研究[J].食品科技,2017,42(8):126-130.
[8]	Nur F,Abd R,Rosnah S,et al. Effects of drying methods on total phenolic contents and antioxidantcapacity of the pomelo(Citrus grandis(L.)Osbeck)peels[J]. Innovative Food Science and Emerging Technologies,2018,50:217-225.
[9]	Nur F,Abd R,Rosnah S,et al. Effects of post-drying methods on pomelo fruit peels[J]. Food Science and Biotechnology,2016,25(S):85-90.
[10]	王思远,刘学铭,陈智毅,等.富含膳食纤维的柚皮粉制备及其特性研究[J].现代食品科技,2014,30(11):170-174.
[11]	张杰,杨希娟,党斌,等.不同加工方式对马铃薯原粉特性的影响[J].食品工业科技,2019,40(19):67-72.
[12]	韩黎明,童丹,杨新俊.‘黑美人’马铃薯颗粒全粉品质特性分析[J].食品工业科技,2019,40(17):251-256.
[13]	Adeleke R O,Odedeji J O. Functional properties of wheat and sweet potato flour blends[J]. Pakistan Journal of Nutrition,2010,9(6):535-538.
[14]	谭静,姜子涛,李荣,等.微波萃取和超声波提取法提取柚皮中黄酮类化合物的对比[J].食品研究与开发,2010,31(2):42-45.
[15]	李静,邓青云,刘爱璐,等.响应面优化微波辅助酶法提取柚皮多糖工艺[J].食品工业科技,2016,37(24):283-287.
[16]	张岩,吴继军,刘学铭,等.响应面法优化金柚皮渣中果胶的提取工艺[J].热带作物学报,2016,37(8):1595-1600.
[17]	闫荣玲,廖阳,毛龙毅,等.柚皮膳食纤维微波辅助碱法提取工艺优化及其功能特性研究[J].食品与机械,2017,33(12):143-147.
[18]	普红梅,杨万林,李燕山,等.两种干燥方式对马铃薯全粉营养品质和加工特性的影响[J].食品工业科技,2019,40(19):41-48.
[19]	闫巧珍.马铃薯全粉理化性质和消化特性的研究[D].杨凌:西北农林科技大学,2017.
[20]	Kamnerdpetch C,Weiss M,Kasper C,et al. An improvement of potato pulp protein hydrolyzation process by the combination of protease enzyme systems[J].Enzyme Microb Tech,2007,40(4):508-514.
[21]	杨喆茗.柚皮多糖与黄酮提取工艺及其生物活性研究[D]. 长春:吉林农业大学,2013.
[22]	Liu Z,Pan Y,Li X,et al. Chemical composition,antimicrobial and anti-quorum sensing activities of pomelo peel flavonoid extract[J]. Industrial Crops and Products,2017,109:862-868.
[23]	李敏,陈金丹,陈美宁.柚子内外果皮中黄酮类物质的提取及抗氧化性研究[J].化学工程师,2018,32(1):68-70 ,46.
[24]	王玉芳.柚子皮多糖抗肿瘤活性研究[D]. 天津:天津科技大学,2016.
[25]	刘千根.水溶性柚皮多糖的提取及其性能研究[D]. 广州:华南理工大学,2011.
[26]	曾小峰,曾顺德,尹旭敏,等.柚子皮有效成分提取方法研究进展[J].南方农业,2016,10(34):67-70.
[27]	Liew S Q,Ngoh G C,Yusoff R,et al. Sequential ultrasound-microwave assisted acid extraction(UMAE)of pectin from pomelo peels[J]. International Journal of Biological Macromolecules,2016,93:426-435.
[28]	Wang W,Ma X,Jiang P,et al. Characterization of pectin from grapefruit peel:A comparison of ultrasound-assisted and conventional heating extractions[J]. Food Hydrocolloids,2016,61:730-739.
[29]	贾冬英,朗黄英,姚开,等.柚中果皮水不溶性膳食纤维对胆固醇的吸附研究[J].四川大学学报(工程科学版),2008(3):86-90.
[30]	Gorinstein S,Caspi A,Libman I,et al. Preventive effects of diets supplemented with sweetie fruits in hypercholesterolemic patients suffering from coronary artery disease[J]. Preventive Medicine,2004,38(6):841-847.
[31]	唐海珊,陈佩瑶,丁晴,等.超声辅助酶法提取柚子皮水溶性膳食纤维及其抗氧化活性研究[J].保鲜与加工,2016,16(6):103-106.
[32]	谢婧.响应面优化复合植物水解酶提取梅州金柚皮可溶性膳食纤维[J].食品科技,2015,40(4):296-301 ,308.
[33]	徐坤范,乔凤霞,王家栋.柚子皮中膳食纤维的提取条件研究[J].现代农业科技,2018(22):254-258.
[34]	程明明,周鹤,严玮桐,等.不同干燥方式对西番莲果皮中湿法改性膳食纤维品质的影响[J].食品工业科技,2020,41(5):77-82.
[35]	张明慧. 马铃薯全粉理化性质及其主食全粉面条的制作[D].长春:吉林农业大学,2019.
[36]	代春华,刘晓叶,屈彦君,等.不同产地马铃薯全粉的营养及理化性质分析[J].食品工业科技,2019,40(19):29-33.
[37]	Lorenz K,Hinze G. Functional characteristics of starches from proso and foxtail millets[J]. Journal of Agricultural and Food Chemistry,1976,24(5):911-914.
[38]	龚平,阚建全.美拉德反应产物性质的研究进展[J].食品与发酵工业,2009,35(4):141-146.
[39]	王娅,姚利利,王颉,等.不同干燥方式对香菇品质影响的研究[J].食品研究与开发,2019,40(19):38-41 ,58.
[40]	许年历,耿明,齐璐璐,等.4种干燥方式制备蓝莓果粉的品质研究[J].园艺与种苗,2018,38(12):23-28.
[41]	Tobaruela E D C,Santos A D O,Almeida-Muradian L B D,et al. Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method[J]. Food Chemistry,2018,238:87-93.
[42]	Sui W,Mu T,Sun H,et al. Effects of different drying methods on nutritional composition,physicochemical and functional properties of sweet potato leaves[J]. Journal of Food Processing and Preservation,2019,43(3):e13884.
[43]	马翠亚,杨开敏,王远成.热泵技术在农产品干燥中的应用[J].区域供热,2019(4):13-20.
[44]	Chua K,Mujumdar A,Hawlader M,et al. Batch drying of banana pieces-effect of stepwise change in drying air temperature on drying kinetics and product colour[J].Food Res Int,2001,34(8):721-731.
[45]	高蔓,刘欣悦,刘静静,等.青萝卜护绿与热泵干燥动力学研究[J].农产品加工,2019(3):25-29.
[46]	刘军,吴耀森,李浩权,等.黑茶热泵发花干燥技术研究及应用[J].现代农业装备,2019,40(3):71-75.
[47]	吴佰林,薛勇,李兆杰,等.温度模式对鲅鱼热泵干燥品质及动力学特性的影响[J].食品工业科技,2019,40(4):86-92 ,99.
[48]	李旭,李成义,强正泽,等.不同干燥方法的当归药材中指标成分含量测定[J].中国现代中药,2019,21(8):1110-1113.
[49]	Mustafa A,Ataollah K,Burak A,et al. Analysis of a new drying chamber for heat pump mint leaves dryer[J].International Journal of Hydrogen Energy,2017,42(28):18034-18044.