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投稿时间：2020-02-02
投稿时间：2020-02-02
中文摘要: 研究真空冷冻干燥、过热蒸汽结合真空冷冻干燥、过热蒸汽结合真空干燥、热风干燥4 种不同干燥方法对玫瑰茄干制品的外观品质、色泽、复水比及总花青素含量的影响。并且在单因素试验基础上，以总花青素含量为响应值，利用Box-Behnken 设计对影响总花青素含量的乙醇体积、液料比、超声温度、超声功率4 个主要因素进行优化。结果表明：真空冷冻干燥工艺对玫瑰茄的外观品质影响较小，与原有形态差异不大，色泽也最为鲜艳，复水效果较好，且总花青素含量高达（1 556.54±1.01）mg/100 g，综合比较下，真空冷冻干燥的玫瑰茄品质优于其他干燥方法。结合实际试验情况，超声波辅助提取玫瑰茄花青素的最佳工艺参数为乙醇体积63%、液料比31 mL/g、超声温度49 ℃、超声功率140 W，该条件下提取得总花青素含量可达（1 604.75±1.37）mg/100 g。
Abstract:The effects of four different drying methods：vacuum freeze-drying，superheated steam combined with vacuum freeze-drying，superheated steam combined with vacuum drying，and hot-air drying on the appearance quality，color，rehydration ratio and total anthocyanin content of dried roselle were investigated.Based on the single factor test，taking the total anthocyanin content as the response value，the Box-Behnken design was used to optimize the four main factors that affect the total anthocyanin content：ethanol volume，liquid-material ratio，ultrasonic temperature，and ultrasonic power.The results showed that the vacuum freezedrying process had the small effect on the appearance and quality of the roselle，and little difference from the original form，the color was the most vivid and the rehydration effect was better，the total anthocyanin content was as high as （1 556.54 ± 1.01）mg/100 g.Bright，comprehensive comparison，the quality of vacuum freezedried roselle was better than other drying methods. Combined with the actual experimental conditions，the optimal process parameters for anthocyanin extraction from roselle with ultrasonic assisted technology were 63%ethanol volume，31 mL/g liquid-material ratio，ultrasonic temperature 49 ℃，and ultrasonic power 140 W，under these conditions，the total anthocyanin content was（1 604.75 ± 1.37）mg/100 g.
文章编号：202008012 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31401597）；福建省科技计划项目（2017N5004）；福建农林大学国际合作项目（KXb16012A）；福州市“十三五”海洋经济创新发展示范城市项目（榕海渔[2019]9 号）
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