【作者】 刘霞；

【导师】 李大婧； 胡秋辉；

【作者基本信息】 南京农业大学 ， 食品科学， 2012， 硕士

【摘要】 微波干燥和气流膨化干燥能够很好地保留果蔬原有的营养和风味,获得的果蔬产品质地蓬松、口感酥脆、携带方便,普遍受到消费者的欢迎。在本课题中,主要以黑毛豆仁为原料,采用微波联合气流膨化干燥技术,获得膨化黑毛豆仁产品,主要试验结果如下：首先,分别采用热风、微波、热风联合气流膨化、微波联合气流膨化、真空冷冻五种方式干燥黑毛豆仁,比较了产品的单位能耗、VC和花色苷保留率、色泽、质构、感官质量和微观结构等指标。结果表明：微波联合气流膨化干燥黑毛豆仁的干燥能耗低、感官质量最佳,各质量参数均达到或接近真空冷冻干燥或微波干燥产品水平,远高于热风干燥产品,可作为最佳干燥方式应用于生产。其次,研究烫漂、NaCl浸渍、冷冻、辐照四种预处理方式对微波联合气流膨化干燥黑毛豆仁品质的影响。结果表明：烫漂、NaCl浸渍、冷冻预处理方式均可提高膨化产品的品质,辐照预处理产生不良的风味,不利于产品品质的提高。确定预处理方式的较适工艺条件为：烫漂时间150s,2%～4%NaCl,冷冻温度-27℃。再次,在单因素试验的基础上,采用响应面法对气流膨化黑毛豆仁的工艺进行了优化,建立了预干燥后水分含量、膨化温度、抽空干燥时间与产品水分含量、a*值、硬度、脆度的数学回归模型方程,该模型能较好地预测气流膨化黑毛豆仁的质量。较佳工艺为：预干燥后水分含量30.75%、膨化温度100℃、抽空干燥时间98min,在此工艺条件下生产的膨化黑毛豆仁口感酥脆、色泽良好、水分含量低。最后,将包装后的膨化黑毛豆仁置于不同贮藏温度和相对湿度下贮藏6个月,考察各指标的变化规律,在此基础上确定适合膨化黑毛豆仁贮藏的环境条件。结果表明：高温、高湿都可导致产品加速返潮、营养成分降解、色泽劣变。膨化黑毛豆仁应在低温、低湿条件下进行贮藏,适宜贮藏的温度和相对湿度分别为20℃、50%。更多还原

【Abstract】 The product dried by microwave and explosion puffing could retain the original nutrition. It was flavor, fluffy, crisp, convenient and popular. With black edamame as the main raw materials, the combined microwave and explosion-puffing drying was introduced. The main results were such as:Firstly, the effect of hot-air, microwave, combined hot-air/microwave and explosion-puffing, freeze drying was evaluated on black edamame in terms of consumption, the retention of VC and anthocyanin, color, textural characteristics, sensory quality and microstructure. The combined microwave and explosion-puffing drying thus provided lower consumption and better sensory quality which were similar as compared with freeze and microwave drying. Combined microwave and explosion-puffing drying demonstrated significant superiority over hot-air drying to guarantee good producr quality. Hence, combined microwave and explosion-puffing drying could be used as the best drying method producing dried black edmame in industry.Secondly, the influence of blanching, osmotic dehydration with NaCl, freezing and irradiation pretreatment on the quality of combined microwave and explosion-puffing drying for black edamame was studied. The results showed that blanching, osmotic dehydration with NaCl and freezing pretreatment could improve the quality of products, but irradiation pretreatment caused off-odor which deteriorate the quality of black edamame. The suitable condition were blanching time of150s, NaCl of2%-4%and freezing temperature of-27℃.Thirdly, based on the single factor experiment, the Response Surface Methodology (RSM) was adopted to optimize explosion-puffing drying. A mathematical model was established to describe the relationship between water content after pre-drying, puffing temperature and vacuum drying time and water content, a value, hardness and crispness. The optimal processing parameters were pre-drying of30.75%, puffing temperature of100℃and vacuum drying time of98min.Lastly, in order to determine the safe storage conditions, packaged black edamame were stored in different temperature and relative humidity for6month, and the changes of each index were also studied. The increasement of water content, degradation of nutrient content and change of color could be accelerated by high temperature or humidity. This study suggested that the storage conditions of20℃and RH about50%was better suited for keeping black edamame.更多还原