【摘要】 为了开发蓝莓大果粒果酱,以蓝莓为主要原料,比较了糖渍蓝莓果粒和半干蓝莓果粒作为配料的差异,发现经过高糖煮制后蓝莓果实的总酚和花色苷等主要功能性成分显著降低,且产品的总糖含量过高,因此确定采用将蓝莓鲜果直接干燥的方式制得蓝莓大果粒配料。通过感官评价和成本分析,确定半干蓝莓果粒最适宜的水分含量为45%;研究了热风、微波、真空、冷冻干燥这4种方式干燥蓝莓果粒的效率,以及不同干燥方式对半干蓝莓果粒总酚、花色苷、Vc、超氧化物歧化酶等活性成分的影响,确定了微波干燥为半干蓝莓果粒制作的首选工艺,该工艺耗时短、产品活性成分保留相对较高。更多还原

【Abstract】 In order to develop blueberry jam with chunks, blueberry was chosen as the main raw material, the difference between the preserved blueberry fruit and damp-dry blueberry fruit were compared, the main functional components such as total phenolics and anthocyanins decreased obviously after boiling in high sugar solution, and the total sugar content of the product was very high as well, therefore the blueberry chunks should be dried from fresh blueberry fruit directly. Based on the analysis of sensory evaluation and cost, the moisture content of damp-dry blueberry chunks reached near 45% was most appropriate. The efficiency of the four drying methods: hot air, microwave, vacuum and lyophilization were evaluated, the influence of the four methods on the contents of total phenolics, anthocyanins, Vc, superoxide dismutase activity were investigate, too, the results showed that the microwave drying for damp-dry blueberry fruit could be preferred, the drying process saved time, and the active ingredients of blueberry fruit chunks remained relatively high.更多还原