FU Longwei, LIAN Jianmei, YE Shuxian, et al. Effect of Different Drying Processes on the Quality of Edible Bird's Nest[J]. Science and Technology of Food Industry, 2022, 43(18): 36−43. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110300.
Citation: FU Longwei, LIAN Jianmei, YE Shuxian, et al. Effect of Different Drying Processes on the Quality of Edible Bird's Nest[J]. Science and Technology of Food Industry, 2022, 43(18): 36−43. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110300.

Effect of Different Drying Processes on the Quality of Edible Bird's Nest

More Information
  • Received Date: November 24, 2021
  • Available Online: July 10, 2022
  • In this experiment, the effects of hot air drying, microwave drying, vacuum freeze drying and supercritical CO2 drying on the quality of edible bird's nests were investigated by comparing and analyzing the sensory quality, drying rate, rise times, color, whole texture, microstructure and nutrient composition. The results showed that the rise rate (42.71±0.09) and color (79.16±0.35) of supercritical CO2-dried edible bird's nests were significantly higher than those of vacuum freeze-dried, microwave-dried and hot air-dried edible bird's nests (P<0.05). In terms of holomorphic structure, supercritical CO2-dried edible bird's nests showed significantly higher gelling (0.0127±0.0024) and cohesion (0.4330±0.0580) (P<0.05) than hot air-dried, microwave-dried and vacuum freeze-dried samples, but the elasticity of the samples was not significantly different between the four drying processes (P>0.05). The samples dried by supercritical CO2 and vacuum freeze-drying were found to have large and many cavities by scanning electron microscopy (SEM), while the cavities of the samples dried by microwave and hot air were smaller and had a tight structure. The total sugar content of the supercritical CO2 and vacuum freeze-drying samples were significantly higher than that of the hot-air and microwave drying samples, and the Lysine, Aspartic acid, Alanine and Methionine in the supercritical CO2-drying samples were significantly higher (P<0.05) than those of the other three dried processes. The quality of edible bird's nest varied greatly between different drying methods and supercritical CO2-drying was the best drying process for edible bird's nest.
  • [1]
    曹妍. 燕窝品质分析及印尼白燕盏糖蛋白的分离纯化与结构特性研究[D]. 青岛: 中国海洋大学, 2012.

    CAO Y. Quality analysis of Edible bird's nest and the separation and structure characteristics research of sialoglycoprotein extracted from Indonesia Bai Yan Zhan[D]. Qingdao: Ocean University of China, 2021.
    [2]
    简叶叶. 燕窝对肺阴虚小鼠免疫功能影响的研究[D]. 福州: 福建农林大学, 2017

    JIAN Y Y. Effect of Edible bird’s nest on immune function of pneumonia mice[D]. Fuzhou: Fujian Agriculture and Forestry University, 2017.
    [3]
    DENISE L M G, KAW Y C, FOOK T C, et al. Immunochemical characterization of Edible bird’s nest allergens[J]. The Journal of Allergy and Clinical Immunology,2001,107(6):1082−1088. doi: 10.1067/mai.2001.114342
    [4]
    樊耀华, 范群艳, 李宗晖, 等. 燕窝功效考[J]. 广东药科大学学报,2020,36(4):590−593. [FAN Y H, FAN Q Y, LI Z H, et al. A study on efficacy of bird's nest in traditional Chinese medicine[J]. Journal of Guangdong Pharmaceutical,2020,36(4):590−593.

    FAN Y H, FAN Q Y, LI Z H, et al. A study on efficacy of bird’s nest in traditional Chinese medicine[J]. Journal of Guangdong Pharmaceutical, 2020, 36(4): 590-593.
    [5]
    马博, 李传峰, 吴明清, 等. 热风干燥技术在农产品干燥中的应用和发展[J]. 新疆农机化,2020(5):30−34. [MA B, LI C F, WU Q M, et al. Application and development of hot air drying technology in agricultural[J]. Xinjiang Agricultural Mechanization,2020(5):30−34. doi: 10.13620/j.cnki.issn1007-7782.2020.05.008

    MA B, LI C F, WU Q M, et al. Application and development of hot air drying technology in agricultural[J]. Xinjiang Agricultural Mechanization, 2020(5): 30-34. doi: 10.13620/j.cnki.issn1007-7782.2020.05.008
    [6]
    常虹, 李远志, 刘清化. 微波真空干燥技术及其在农产品加工中的应用[J]. 农业工程技术:农产品加工,2007(7):52−54. [CHANG H, LI Y Z, LIU Q H. Microwave vacuum drying technology and its application in process of the produce[J]. Agriculture Engineering Technology (Agricultural Product Processing Industry),2007(7):52−54.

    CHANG H, LI Y Z, LIU Q H. Microwave vacuum drying technology and its application in process of the produce[J]. Agriculture Engineering Technology (Agricultural Product Processing Industry, 2007(7): 52-54.
    [7]
    乔晓玲, 闫祝炜, 张原飞, 等. 食品真空冷冻干燥技术研究进展[J]. 食品科学,2008,29(5):469−474. [QIAO X L, YAN Z W, ZHANG Y F, et al. Research progress on food freeze-drying[J]. Food Science,2008,29(5):469−474. doi: 10.3321/j.issn:1002-6630.2008.05.107

    QIAO X L, YAN Z W, ZHANG Y F, et al. Research progress on food freeze-drying[J]. Food Science, 2008, 29(5): 469-474. doi: 10.3321/j.issn:1002-6630.2008.05.107
    [8]
    凌喜林. 一种冻干燕窝的制作方法[P]. 广东省: CN113785973A, 2021-12-14

    LI X L. A method of making freeze-dried bird’s nest[P]. Guangdong Province: CN113785973A, 2021-12-14.
    [9]
    刘书成, 张常松, 张良, 等. 超临界CO2干燥技术在食品加工领域中的应用[J]. 食品工业科技,2012,33(7):410−414. [LIU S C, ZHANG C S, ZHANG L, et al. Application of supercritical carbon dioxide drying in food processing[J]. Science and Technology of Food Industry,2012,33(7):410−414.

    LIU S C, ZHANG C S, ZHANG L, et al. Application of supercritical carbon dioxide drying in food processing[J]. Science and Technology of Food Industry, 2012, 33(7): 410-414.
    [10]
    PETITOT M, ABECASSIS J, VALÉRIE M. Structuring of pasta components during processing: Impact on starch and protein digestibility and allergenicity[J]. Trends in Food Science & Technology,2009,20(11−12):521−532.
    [11]
    KAYE B, DAVID J, MORPHET K. Supercritical drying: A new method for conserving waterlogged archaeological materials[J]. Study in Conservation,2000,4(45):233−252.
    [12]
    李青, 王瑞, 黎敏霞, 等. 超临界流体干燥法制备医用纳米羟基磷灰石[J]. 河南师范大学学报(自然科学版),2005,33(1):142−144. [LI Q, WANG R, LI M X, et al. Preparation of medical nano-hydroxylapatite powder by supercritical fluid dry method[J]. Journal of Henan Normal University (Natural Science Edition),2005,33(1):142−144.

    LI Q, WANG R, LI M X, et al. Preparation of medical nano-hydroxylapatite powder by supercritical fluid dry method[J]. Journal of Henan Normal University(Natural Science Edition), 2005, 33(1): 142-144.
    [13]
    BROWN Z K, FRYER P J, NORTON I T, et al. Drying of foods using supercritical carbon dioxide-investigations with carrot[J]. Innovative Food Science & Emerging Technologies,2008,9(3):280−289.
    [14]
    刘书成, 张常松, 吉宏武, 等. 不同干燥方法对罗非鱼片品质和微观结构的影响[J]. 农业工程学报,2012,28(15):221−227. [LIU S C, ZHANG C S, JI H W, et al. Effects of drying methods on qualities and microstructure of tilapia fillet[J]. Transactions of the Chinese Society of Agricultural Engineering,2012,28(15):221−227.

    LIU S C, ZHANG C S, JI H W, et al. Effects of drying methods on qualities and microstructure of tilapia fillet[J]. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(15): 221-227.
    [15]
    张常松. 罗非鱼片的超临界CO2干燥特性研究[D]. 湛江: 广东海洋大学, 2011

    ZHANG C S. The drying of tilapla fillet using supercritical carbon dioxide[D]. Zhanjiang: Guangdong Ocean University, 2011.
    [16]
    陈柏楠, 杨豪, 包韫辉, 等. 不同工艺真空冷冻干燥桂花的品质比较分析[J]. 现代食品科技,2021,37(2):205−212,307. [CHEN B N, YANG H, BAO W H, et al. Comparative analysis of different vacuum freeze drying processes on quality of Osmanthus fragrans[J]. Modern Food Science and Technology,2021,37(2):205−212,307.

    CHEN B N, YANG H, BAO W H, et al. Comparative analysis of different vacuum freeze drying processes on quality of osmanthus fragrans[J]. Modern Food Science and Technology, 2021, 37(2): 205-212, 307.
    [17]
    郭树国. 人参真空冷冻干燥工艺参数试验研究[D]. 沈阳: 沈阳农业大学, 2012

    GUO S. Experiment study on technology parameters for freeze-deying of Ginseng slice[D]. Shenyang: Shenyang Agricultural University, 2012.
    [18]
    杨玲, 康超, 王万坤, 等. 不同干燥工艺对松露品质的影响[J]. 中国食用菌,2020,39(12):124−130. [YANG L, KANG C, WANG W K, et al. Study on the quality feeects of tuber spp. by different drying process[J]. Edible Fungi of China,2020,39(12):124−130. doi: 10.13629/j.cnki.53-1054.2020.12.024

    YANG L, KANG C, WANG W K, et al. Study on the quality feeects of tuber spp. by different drying process[J]. Edible Fungi of China, 2020, 39(12): 124-130. doi: 10.13629/j.cnki.53-1054.2020.12.024
    [19]
    李灿. 燕窝前处理及添加方式对冰淇淋感官和理化特性的影响[D]. 无锡: 江南大学, 2017

    LI C. The effects of pre-treatment and adding ways of bird’s nest on sensory and physicochemical properties of ice cream[D]. Wuxi: Jiangnan University, 2017.
    [20]
    韩锐, 陈洁, 许飞, 等. 不同干燥工艺对挂面品质的影响[J]. 食品工业科技,2021,42(2):26−31. [HAN R, CHEN J, XU F, et al. Effect of different drying parameters on the quality of fine dried noodles[J]. Science and Technology of Food Industry,2021,42(2):26−31.

    HAN R, CHEN J, XU F, et al. Effect of different drying parameters on the quality of fine dried noodles[J]. Science and Technology of Food Industry, 2021, 42(2): 26-31.
    [21]
    国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.6-2016 食品安全国家标准食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016

    National Food and Drug Administration, National Health and Family Planning Commission. GB 5009.6-2016 National food safety standard for the determination of fat in foods[S]. Beijing: China Standard Press, 2016.
    [22]
    国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.8-2016 食品安全国家标准 食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定[S]. 北京: 中国标准出版社, 2016

    National Food and Drug Administration, National Health and Family Planning Commission. GB 5009.8-2016 National standard for food safety. Determination of fructose, glucose, sucrose, maltose and lactose in food[S]. Beijing: China Standard Press, 2016.
    [23]
    国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.5-2016 食品安全国家标准 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016

    National Food and Drug Administration, National Health and Family Planning Commission. GB 5009.5-2016 National standard for food safety. Determination of protein in food[S]. Beijing: China Standard Press, 2016.
    [24]
    国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.124-2016 食品安全国家标准 食品中氨基酸的测定[S]. 北京: 中国标准出版社, 2016

    National Food and Drug Administration, National Health and Family Planning Commission. GB 5009.124-2016 National standard for food safety. Determination of amino acids in food[S]. Beijing: China Standard Press, 2016.
    [25]
    ANTAL T, TAREK M, TAREK T J, et al. Comparative effects of three different drying methods on drying kinetics and quality of Jerusalem Artichoke (Helianthus tuberosus L.)[J]. Journal of Food Processing and Preservation,2016,41(3):e12971.
    [26]
    张翼鹏, 段焰青, 张晓燕, 等. 美拉德反应及其产物在食品改性中的应用研究进展[J]. 食品研究与开发,2021,42(11):175−182. [ZHANG Y P, DUAN Y Q, ZHANG X Y, et al. Research progress on the application of maillard reaction and its products in improvement of functional properties of food[J]. Food Research and Development,2021,42(11):175−182. doi: 10.12161/j.issn.1005-6521.2021.11.028

    ZHANG Y P, DUAN Y Q, ZHANG X Y, et al. Research progress on the application of maillard reaction and its products in improvement of functional properties of food[J]. Food Research and Development, 2021, 42(11): 175-182. doi: 10.12161/j.issn.1005-6521.2021.11.028
    [27]
    黄建立, 黄艳, 郑宝东, 等. 不同干燥方式对银耳品质的影响[J]. 中国食品学报,2010,10(2):167−173. [HUANG J L, HUANG Y, ZHENG B D, et al. The effect of different drying methods on the quality of Tremella fuciformis[J]. Journal of Chinese Institute of Food Science and Technology,2010,10(2):167−173. doi: 10.3969/j.issn.1009-7848.2010.02.025

    HUANG J L, HUANG Y, ZHENG B D, et al. The effect of different drying methods on the quality of Tremella fuciformis[J]. Journal of Chinese Institute of Food Science and Technology, 2010, 10(2): 167-173. doi: 10.3969/j.issn.1009-7848.2010.02.025
    [28]
    刘含龙, 万金庆, 杨帆, 等. 不同干燥方式对草菇切片品质的影响[J]. 食品与发酵工业,2021,47(6):160−168. [LIU H L, WAN J Q, YANG F, et al. The effect of different drying methods on the slice quality of Volvariella volvacea[J]. Food and Fermentation Industries,2021,47(6):160−168.

    LIU H L, WAN J Q, YANG F, et al. The effect of different drying methods on the slice quality of Volvariella volvacea[J]. Food and Fermentation Industries, 2021, 47(6): 160-168.
    [29]
    刘盼盼, 任广跃, 段续, 等. 微波处理技术在食品干燥领域中的应用[J]. 食品与机械,2020,36(12):194−202. [LIU P P, REN G Y, DUAN X, et al. Application of microwave treatment technology in the field of food drying[J]. Food & Machinery,2020,36(12):194−202.

    LIU P P, REN G Y, DUAN X, et al. Application of microwave treatment technology in the field of food drying[J]. Food & Machinery, 2020, 36(12): 194-202.
    [30]
    扶庆权, 王海鸥, 陈雨, 等. 不同干燥方式对白玉菇品质的影响[J]. 食品研究与开发,2019,49(17):148−152. [FU Q Q, WANG H O, CHEN Y, et al. Effects of different drying methods on the quality of white Hypsizygus marmoreus[J]. Food Research and Development,2019,49(17):148−152. doi: 10.12161/j.issn.1005-6521.2019.17.026

    FU Q Q, WANG H O, CHEN Y, et al. Effects of different drying methods on the quality of white Hypsizygus marmoreus[J]. Food Research and Development, 2019, 49(17): 148-152. doi: 10.12161/j.issn.1005-6521.2019.17.026
    [31]
    崔晓颖, 赵鑫琦, 刘春云, 等. 冰晶形貌对反复冻融肉体系稳定性影响的研究进展[J]. 食品科学, 2022, 43(11): 214−221.

    CUI X Y, ZHAO X Q, LIU C Y, et al. Research progress on the effect of ice crystal morphology on the stability of repeated freeze-thaw meat system[J]. Food Science, 2022, 43(11): 214−221.
    [32]
    范红, 艾民珉, 曹媛媛, 等. 黄原胶和魔芋胶抑制碱诱导鸭蛋清凝胶的高温液化[J]. 现代食品科技,2021,37(4):172−179,86. [FAN H, AI M M, CAO Y Y, et al. Xanthan gum and konjac gum inhibits liquefaction of alkali-induced duck egg white gelsat high temperature[J]. Modern Food Science and Technology,2021,37(4):172−179,86.

    FAN H, AI M M, CAO Y Y, et al. Xanthan gum and konjac gum inhibits liquefaction of alkali-induced duck egg white gelsat high temperature[J]. Modern Food Science and Technology, 2021, 37(4): 172-179, 86.
    [33]
    仪淑敏, 吴琪, 李学鹏, 等. 食品中蛋白质力学性质的研究进展[J]. 食品安全质量检测学报,2021,12(7):2814−2821. [YI S M, WU Q, LI X P, et al. Research progress on the mechanical properties of protein in food[J]. Journal of Food Safety & Quality,2021,12(7):2814−2821.

    YI S M, WU Q, LI X P, et al. Research progress on the mechanical properties of protein in food[J]. Journal of Food Safety & Quality, 2021, 12(7): 2814-2821.
    [34]
    齐金峰, 孙洪峰, 金青哲, 等. 油炸方便面面饼中油脂含量、表观结构与油脂分布的研究[J]. 中国油脂,2018,43(2):28−30. [QI J F, SUN H F, JIN Q Z, et al. Oil content, apparent structure and oil distribution of fried instant noodle[J]. China Oils and Fats,2018,43(2):28−30. doi: 10.3969/j.issn.1003-7969.2018.02.007

    QI J F, SUN H F, JIN Q Z, et al. Oil content, apparent structure and oil distribution of fried instant noodle[J]. China Oils and Fats, 2018, 43(2): 28-30. doi: 10.3969/j.issn.1003-7969.2018.02.007
    [35]
    向卓亚. 甘薯粉丝品质特性及其干燥新工艺研究[D]. 重庆: 西南大学, 2018

    XIANG Z Y. Study on the quality of sweet potato starch noodles and its new drying technology[D]. Chongqing: Southwest University, 2018.
    [36]
    YAN W Q, ZHANG M, HUANG L L, et al. Influence of microwave drying method on the characteristics of the sweet potato dices[J]. Journal of Food Processing & Preservation,2013,37(5):662−669.
    [37]
    孙帅, 崔政伟. 微波联合干燥方法的发展趋势及展望[J]. 食品工业,2013,34(1):158−161. [SUN S, CUI Z W. Trends and prospects in microwave-combined drying method[J]. The Food Industry,2013,34(1):158−161.

    SHUN S, CUI Z W. Trends and prospects in microwave-combined drying method[J]. The Food Industry, 2013, 34(1): 158-161.
  • Cited by

    Periodical cited type(0)

    Other cited types(3)

Catalog

    Article Metrics

    Article views (258) PDF downloads (24) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return