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6 热风-真空冷冻干燥的龙眼果干经嗜酸乳杆菌发酵48 h后短链脂肪酸含量变化

Table 6 The change of contents of short-chain fatty acids in longan fruits fermented by Lactobacillus acidophilus 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 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