热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响

doi:10.3864/j.issn.0578-1752.2020.10.014

Abstract

Abstract:

【Objective】 The effects of hot air-vacuum freeze combined with drying (HA-VFCD) on the physical properties and prebiotic activities of high-quality brittle dried longan were investigated in the present study, so as to provide a theoretical basis for the optimal industrialized energy-saving drying mode. 【Method】 In present study, the effect of HA-VFCD on the physicochemical and nutritional characteristics, such as moisture content, water activity, shrinkage rate, water rehydration ratio, total sugar and polysaccharide contents of brittle dried longan, were compared with that of individual hot air drying (HAD) and vacuum freeze drying (VFD) longan samples. The flavor substance changes and the energy consumption were also evaluated by GC-MS and ammeter, respectively. Furthermore, the dried longan was fermented by Lactobacillus plantarum and Lactobacillus acidophilus to investigate the content changes of viable bacteria, total sugar, reducing sugar and short-chain fatty acid, thus evaluating the effect of HA-VFCD on the in vitro prebiotic activities of longan. 【Result】 Longan dried by HA-VFCD showed significantly lower moisture content, water activity and shrinkage rate, but higher rehydration ratio, compared with the HAD counterparts. The content of total sugar, polysaccharide, and the types and amounts of volatile flavor of longan dried by HA-VFCD were lower than those of VFD samples, but higher than that of HAD counterparts. In addition, HA-VFCD process could save 12.16% of drying time and 25.40% of unit energy consumption, compared with VFD process. Both Lactobacillus plantarum and Lactobacillus acidophilus could increase the number of viable bacteria through fermentation of dried longan, which were used the total sugar in dried longan to produce short-chain fatty acids and to reduce the pH of fermentation broth. And the prebiotic activities of dried longan after fermentation were remarkably affected by the drying methods and the strain types of bacteria. After fermentation by the Lactobacillus plantarumfor 48 hours, the viable bacteria number of longan dried by HA-VFCD achieved the highest value of 12.40 lg cfu/mL, which was higher than that of HAD, VFD and fresh longan samples. After fermentation by the Lactobacillus acidophilus for 48 hours, the viable bacteria number of longan dried by HA-VFCD reached 11.84 lg cfu/mL, which was close to that of VFD samples, lower than HAD samples but higher than that of fresh longan. 【Conclusion】 The HA-VFCD process combined both the advantages of HAD and VFD, which could remarkably shorten the drying time, lower the energy consumption, and improve the drying efficiency and quality of dried longan.

Key words: hot air-vacuum freeze combined with drying, longan, dried fruit, quality, prebiotic activity

DENG YuanYuan,YANG Jing,WEI ZhenCheng,ZHANG Yan,LIU Guang,ZHANG RuiFen,TANG XiaoJun,WANG JiaJia,LIAO Na,ZHANG MingWei. Effects of Hot Air-Vacuum Freeze Combined with Drying on Physical Properties and Prebiotic Activities of Brittle Dried Longan[J].Scientia Agricultura Sinica, 2020, 53(10): 2078-2090.

Figures/Tables 10

Table 1

Fig. 1

Table 2

Effect of hot air-vacuum freeze combined drying on volatile flavor substances of longan"

挥发性物质 Volatile flavor substances	热风干燥 Hot air drying	真空冷冻干燥 Vacuum freeze drying	热风-真空冷冻联合干燥 Hot air-vacuum freeze combined with drying
烷烃类Alkane
三氯甲烷Trichloromethane	—	0.75±0.09	0.25±0.04
十一烷Undecane	0.16±0.01	—	0.08±0.01
十二烷Dodecane	0.08±0.01	0.52±0.02	0.19±0.13
十三烷Tridecane	—	0.41±0.11	0.20±0.02
十四烷Tetradecane	0.06±0.01	0.45±0.00	0.21±0.02
八甲基环四硅氧烷Octamethyl cyclotetrasiloxane	—	0.18±0.11	—
十甲基环五硅氧烷Decamethyl cyclopentasiloxane	0.44±0.23	1.30±0.30	0.99±0.04
十二甲基环六硅氧烷Dodecymethyl cyclohexasiloxane	1.05±0.11	1.65±0.11	1.03±0.08
十四甲基环七硅氧烷Tetradecyclic heptasiloxane	0.69±0.11	0.86±0.06	0.54±0.01
十六烷基环八硅氧烷Hexadecyl cycloocsiloxane	0.09±0.11	0.09±0.01	0.13±0.01
正十九烷Nonadecane	0.08±0.01	—	—
十八甲基环九硅氧烷Octadecymethyl cyclodoxy siloxane	—	0.21±0.02	—
烷烃类总量Total alkane	2.65±0.12	6.42±0.37	3.61±0.25
烯烃类Olefin
罗勒烯异构体混合物Mixture of basil isomers	0.10±0.26	15.89±0.86	20.07±4.62
(E)-B-罗勒烯(E)-B-ocimene	—	0.36±0.04	0.60±0.11
别罗勒烯Alloocimene	—	—	0.71±0.19
反式石竹烯Trans carnation	—	0.13±0.00	0.10±0.03
古巴烯Cuba ene		0.14±0.02	—
2,6-二甲基-1,3,5,7-辛四烯2,6-dimethyl-1,3,5,7-octatetracene	—	—	0.13±001
α–法呢烯α–farnesene		0.16±0.02	0.19±0.02
(6E)-7,11-二甲基-3-亚甲基-1,6,10-十二碳三烯 (6E)-7,11-dimethyl-3-methylene-1,6,10-dodecatriene	—	0.28±0.02	0.55±0.07
2,6二乙基吡嗪 2,6-diethylpyrazine	—	0.55±0.05	—
2,6-二甲基-6-(4-甲基-3-戊基)双环[3.1.1]七碳-2-烯 2,6-dimethyl-6- (4-methyl-3-pentenyl)-bicyclo [3.1.1]hept-2-ene	—	—	0.11±0.03
3,7,11-三甲基-1,3,6,10-十二碳-四烯(E,E)-α-farnesene	—	—	0.16±0.11
烯烃类总量Total olefin	0.10±0.26	17.50±0.87	22.62±4.96
醇类Alcohol
(2R,3R)-(-)-2,3-丁二醇(R,R)-2,3-butanediol	0.39±0.07	—	0.14±0.02
2,3-丁二醇2,3-butanediol	0.72±0.24	0.92±0.05	0.14±0.01
环己醇Cyclohexanol	0.07±0.01	—	—
芳樟醇Linalool	—	2.03±0.34	—
苯乙醇Phenethyl alcohol	—	0.37±0.04	—
醇类总量Total alcohol	1.19±0.32	3.32±0.03	0.13±0.18
酯类Ester
水杨酸甲酯Methyl salicylate	0.12±0.01	1.53±0.09	—
软脂酸乙酯Ethyl palmitate	0.07±0.00	1.05±0.03	0.07±0.02
月桂酸乙酯Ethyl laurate	—	2.45±0.07	0.04±0.01
烟酸甲酯Methyl nicotinate	—	1.13±0.06	—
苯甲酸乙酯Ethyl benzoate	—	0.53±0.12	—
烟酸乙酯Nicotinic acid ethyl ester	—	0.28±0.13	—
乙酸乙酯Ethyl acetate	—	0.12±0.01	—
(Z)-3,7-二甲基-2,6-辛二烯酸甲酯 2,6-octadienoic acid,3,7-dimethyl-, methyl ester	—	0.20±0.17	—
癸酸乙酯Ethyl caprate	—	0.66±0.06	—
月桂酸甲酯Methyl laurate	—	0.32±0.05	—
十四酸乙酯Ethyl myristate	—	0.76±0.11	—
14-甲基十五烷酸甲酯Methyl 14-methylpentadecanoate	—	0.18±0.03	—
油酸乙酯Ethyl oleate	—	0.10±0.01	—
酯类总量Total ester	0.19±0.01	9.30±0.24	0.11±0.01
醛类Aldehyde
壬醛Nonanal	0.12±0.03	0.52±0.13	0.09±0.02
癸醛Capraldehyde	0.07±0.01	—	—
醛类总量Total aldehyde	0.20±0.14	0.52±0.13	0.09±0.02
酸类Acid
壬酸N-nonanoic acid	0.07±0.00	—	—
酸类总量Total acids	0.07±0.00	—	—

Table 2

Table 3

Table 4

Fig. 2

Fig. 3

Fig. 4

Table 5

Table 6

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干燥方式 Drying method	水分含量 Water content (%)	水分活度 Water activity	皱缩率 Shrinkage rate (%)
热风干燥Got air drying	14.53±0.59b	0.63±0.01b	76.43±2.13c
真空冷冻干燥Vacuum freeze drying	7.46±0.31a	0.41±0.01a	39.21±1.68a
热风-真空冷冻联合干燥 Hot air-vacuum freeze combined drying	8.02±0.01a	0.42±0.00a	47.25±1.28b

干燥方式Drying method	总糖Total sugar (mg?g^-1DW)	多糖Polysaccharide (mg?g^-1DW)
新鲜龙眼Fresh logan	1.72±0.15a	1.55±0.15a
热风干燥Hot air drying	1.86±0.09a	1.52±0.09a
真空冷冻干燥Vacuum freeze drying	3.15±0.17c	2.76±0.18c
热风-真空冷冻联合干燥Hot air-vacuum freeze combined drying	2.23±0.12b	1.96±0.13b

干燥方式 Drying method	干燥2.4 kg龙眼时间Drying time of 2.4 kg longan (h)			单位能耗Unit energy consumption (mj?kg^-1)
干燥方式 Drying method	热风干燥阶段Hot air drying period	真空冷冻阶段Vacuum freeze drying period	总耗时 Total time	热风干燥阶段Hot air drying period	真空冷冻阶段Vacuum freeze drying period	总单位能耗、Total unit energy consumption
热风干燥Hot air drying	20.00	—	20.00	7.90	—	7.90
真空冷冻干燥Vacuum freeze drying	—	74.00	74.00	—	108.09	108.09
热风-真空冷冻联合干燥 Hot air-vacuum freeze combined with drying	3.00	62.00	65.00	4.68	75.96	80.64

干燥方式 Drying method	乙酸 Acetic acid	丙酸 Propionic acid	异丁酸 Isobutyric acid	正丁酸 N-butyric acid	异戊酸 Isovaleric acid	正戊酸 Pentanoic acid
新鲜龙眼Fresh logan	125.92±4.38a	2.68±0.19a	0.68±0.03ab	2.65±0.09a	4.80±2.51a	0.28±0.03a
热风干燥Hot air drying	163.34±7.82c	5.61±1.02b	0.78±0.16b	6.26±0.41c	6.98±0.57ab	0.42±0.02b
真空冷冻干燥Vacuum freeze drying	157.89±2.32bc	4.65±0.52b	0.53±0.03a	4.38±0.66b	12.14±0.98b	0.41±0.01ab
热风-真空冷冻联合干燥 Hot air-vacuum freeze combined drying	148.92±4.63b	5.90±0.75b	0.84±0.07b	3.26±0.24a	8.65±4.66ab	0.42±0.12b

干燥方式 Drying method	乙酸 Acetic acid	丙酸 Propionic acid	异丁酸 Isobutyric acid	正丁酸 N-butyric acid	异戊酸 Isovaleric acid	正戊酸 Pentanoic acid
新鲜龙眼Fresh logan	138.18±31.16a	4.41±0.75a	0.74±0.33a	3.38±1.48ab	8.02±0.06ab	0.42±0.04a
热风干燥Hot air drying	179.08±14.05a	5.47±0.33a	0.85±0.03a	4.64±0.43b	7.60±0.26a	0.60±0.03a
真空冷冻干燥Vacuum freeze drying	145.61±24.34a	5.47±0.68a	1.41±0.07a	3.37±0.26ab	7.19±0.24a	0.49±0.09a
热风-真空冷冻联合干燥 Hot air-vacuum freeze combined drying	177.03±27.10a	11.35±2.12b	1.80±0.34b	2.95±0.39a	9.27±1.31b	0.68±0.38a

Effects of Hot Air-Vacuum Freeze Combined with Drying on Physical Properties and Prebiotic Activities of Brittle Dried Longan

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