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

邓媛元,杨婧,魏振承,张雁,刘光,张瑞芬,唐小俊,王佳佳,廖娜,张名位

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

DENG YuanYuan,YANG Jing,WEI ZhenCheng,ZHANG Yan,LIU Guang,ZHANG RuiFen,TANG XiaoJun,WANG JiaJia,LIAO Na,ZHANG MingWei

表5 热风-真空冷冻干燥的龙眼果干经植物乳杆菌发酵48 h后短链脂肪酸含量变化

Table 5 The change of contents of short-chain fatty acids in longan fruits fermented by Lactobacillus plantarum for 48 h by hot air-vacuum freeze combined drying (μmol?mL-1)

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