厚皮甜瓜脆片压差膨化干燥工艺

doi:10.6048/j.issn.1001-4330.2022.06.014

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (6): 1429-1437.DOI: 10.6048/j.issn.1001-4330.2022.06.014

• 土壤肥料·园艺特产·贮藏保鲜加工·种质资源 • 上一篇下一篇

厚皮甜瓜脆片压差膨化干燥工艺

许铭强(), 孟伊娜, 张婷, 马燕, 孟新涛, 邹淑萍, 张谦()

新疆农科院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐 830091

收稿日期:2021-09-13 出版日期:2022-06-20 发布日期:2022-07-07
通信作者: 张谦
作者简介:许铭强(1987-),男,甘肃张掖人,副研究员,硕士,研究方向为农产品贮运与加工,(E-mail) xmq2046@hotmail.com
基金资助:
国家自然科学基金“黄皮甜瓜低温/抗冷诱导过程中多胺(PAs)代谢与转录因子CmCBFs之间的关系研究”(31860580);新疆农业科学院青年科技基金“哈密瓜脆片脉动闪蒸膨化联合干燥工艺研究”(xjnkq-2016003)

Study of Explosion Puffing Drying Process for Xinjiang Thick-Skin Melon Chipsat Pressure Difference

XU Mingqiang(), MENG Yina, ZHANG Ting, MA Yan, MENG Xintao, ZOU Shuping, ZHANG Qian()

Research Institute of Agro-Products Storage and Processing,Xinjiang Academy of Agricultural Sciences/Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Urumqi 830091, China

Received:2021-09-13 Online:2022-06-20 Published:2022-07-07
Correspondence author: ZHANG Qian
Supported by:
National Natural Science Foundation of China "Study on the Relationship between Polyamines (PAs) Metabolism and Transcription Factor CmCBFs of Yellow Melon under Low Temperature(31860580);Youth Science and Technology Fund Project of Xinjiang Academy of Agricultural Sciences "Hami Melon Chips Pulse Flash Puffing Combined Drying Process Research"(xjnkq-2016003)

摘要/Abstract

摘要：

【目的】 研究新疆厚皮甜瓜脆片干燥工艺,获得品质较佳的新疆厚皮甜瓜膨化脆片。【方法】 选取新疆厚皮甜瓜切片预干燥后含水率、压差膨化干燥温度、压差膨化真空干燥时间3个工艺关键因素,采用压差膨化技术和响应面中心组合设计,分析不同因素对新疆厚皮甜瓜膨化脆片产品含水率、酥脆度、膨化度和色泽的影响,研究新疆厚皮甜瓜脆片压差膨化干燥工艺。【结果】 较优工艺参数为新疆厚皮甜瓜切片预干燥后含水率为30%,膨化干燥温度为90℃,真空干燥时间为2 h。【结论】 新疆厚皮甜瓜脆片色泽均匀、口感酥脆。

关键词: 新疆厚皮甜瓜; 脆片; 压差膨化; 干燥工艺

Abstract:

【Objective】 To study the pressure difference puffing and drying process of Xinjiang thick-skin melon crisps to obtain better quality Xinjiang thick-skin melon chips.【Method】 A three-factor quadratic regression rotation combination design was adopted to optimize the explosion puffing drying process of Xinjiang thick-skin melon. The effects of three variables that were water content after pre-drying, puffing temperature and vacuum drying time on four indexes: water content of product, crispness, puffing rate and color. Based on the experimental data, the quadratic regression model on the above four indexes was deduced, and then the above three variables were analyzed with interaction effects and response surface methodology (RSM). 【Result】 The secondary regression model of four evaluation indicators was obtained through the response surface analysis, and the superior process parameters were determined as: water content after pre-drying was 30%, puffing temperature was 90℃ and vacuum drying time was 2 h.【Conclusion】 Under these conditions, a complete Xinjiang thick-skin melon chip with uniform color and crispness can be obtained, which can provide a theoretical reference for the development and utilization of Xinjiang thick-skin melon puffed chips and promote the marketization of Xinjiang thick-skin melon industry.

Key words: Xinjiang thick-skin melon; chips; explosion puffing drying at variable pressure difference; drying process

中图分类号:

S609

许铭强, 孟伊娜, 张婷, 马燕, 孟新涛, 邹淑萍, 张谦. 厚皮甜瓜脆片压差膨化干燥工艺[J]. 新疆农业科学, 2022, 59(6): 1429-1437.

XU Mingqiang, MENG Yina, ZHANG Ting, MA Yan, MENG Xintao, ZOU Shuping, ZHANG Qian. Study of Explosion Puffing Drying Process for Xinjiang Thick-Skin Melon Chipsat Pressure Difference[J]. Xinjiang Agricultural Sciences, 2022, 59(6): 1429-1437.

图/表 9

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自变量 Independent variable	编码值 Coded value	编码水平Coding level
		-1	0	1
		预干燥后含水率 Moisture content after pre-drying(%)	X₁	20	30	40
膨化温度 Puffing temperature(℃)	X₂	80	90	100
真空时间 Vacuum drying time(h)	X₃	1	2	3

自变量 Independent variable	编码值 Coded value	编码水平Coding level
		-1	0	1
		预干燥后含水率 Moisture content after pre-drying(%)	X₁	20	30	40
膨化温度 Puffing temperature(℃)	X₂	80	90	100
真空时间 Vacuum drying time(h)	X₃	1	2	3

标准序 Standard order	运行序 Run seque -nce	预干燥后含水率 Moisture content after pre- drying(%)	压差膨化温度 Puffing tempera- ture(℃)	膨化真空时间 Vacuum drying time(h)	产品含水率Y₁ Product moisture content Y₁(%)	产品酥脆度Y₂ Brittleness Y₂(个)	产品膨化度Y₃ Puffing degree Y₃	产品色泽 △E值 Y₄ Color △E Y₄
10	1	30	100	1	6.49	146	1.04	56.00
1	2	20	80	2	5.49	177	1.35	68.53
12	3	30	100	3	4.88	312	1.27	67.89
14	4	30	90	2	6.94	139	1.37	68.54
2	5	40	80	2	16.93	104	0.34	56.97
11	6	30	80	3	9.92	118	1.04	68.54
13	7	30	90	2	6.81	167	1.34	65.78
9	8	30	80	1	9.56	119	0.78	54.32
4	9	40	100	2	7.94	138	0.89	68.54
17	10	30	90	2	8.65	180	1.03	63.89
8	11	40	90	3	10.21	109	0.48	58.21
6	12	40	90	1	18.74	88	0.12	53.09
7	13	20	90	3	4.72	364	1.31	59.65
3	14	20	100	2	4.73	344	1.27	55.78
16	15	30	90	2	7.95	135	0.98	67.78
5	16	20	90	1	4.82	322	1.06	58.78
15	17	30	90	2	5.48	145	1.18	68.21

标准序 Standard order	运行序 Run seque -nce	预干燥后含水率 Moisture content after pre- drying(%)	压差膨化温度 Puffing tempera- ture(℃)	膨化真空时间 Vacuum drying time(h)	产品含水率Y₁ Product moisture content Y₁(%)	产品酥脆度Y₂ Brittleness Y₂(个)	产品膨化度Y₃ Puffing degree Y₃	产品色泽 △E值 Y₄ Color △E Y₄
10	1	30	100	1	6.49	146	1.04	56.00
1	2	20	80	2	5.49	177	1.35	68.53
12	3	30	100	3	4.88	312	1.27	67.89
14	4	30	90	2	6.94	139	1.37	68.54
2	5	40	80	2	16.93	104	0.34	56.97
11	6	30	80	3	9.92	118	1.04	68.54
13	7	30	90	2	6.81	167	1.34	65.78
9	8	30	80	1	9.56	119	0.78	54.32
4	9	40	100	2	7.94	138	0.89	68.54
17	10	30	90	2	8.65	180	1.03	63.89
8	11	40	90	3	10.21	109	0.48	58.21
6	12	40	90	1	18.74	88	0.12	53.09
7	13	20	90	3	4.72	364	1.31	59.65
3	14	20	100	2	4.73	344	1.27	55.78
16	15	30	90	2	7.95	135	0.98	67.78
5	16	20	90	1	4.82	322	1.06	58.78
15	17	30	90	2	5.48	145	1.18	68.21

回归方程系数 Regression equation coefficient	P值Significant level
回归方程系数 Regression equation coefficient	Y₁	Y₂	Y₃	Y₄
X₁	<0.000 1^***	0.000 1^***	0.000 1^***	0.543 2
X₂	0.004^**	0.003 5^**	0.049 9^*	0.987 6
X₃	0.053 1	0.052 5	0.030 2^*	0.010 6^*
X₁X₂	0.029 0^*	0.095 9	0.064 2	0.007 6^**
X₁X₃	0.026 4^*	0.770	0.712 8	0.537 9
X₂X₃	0.023 2^*	0.046 5^*	0.919 7	0.733 0
X₁X₁	0.047 4^*	0.040 5^*	0.008 4^**	0.030 6^*
X₂X₂	0.841 8	0.787 3	0.620 1	0.968 7
X₃X₃	0.372 2	0.177 4	0.034 0^*	0.015 5^*
R²	0.940 2	0.937 1	0.934 4	0.865 8

厚皮甜瓜脆片压差膨化干燥工艺

Study of Explosion Puffing Drying Process for Xinjiang Thick-Skin Melon Chipsat Pressure Difference

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图/表 9

参考文献 20

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Metrics

重复试验 Repeat the experiment	预干燥后含水率 Moisture content after pre-drying (%)	膨化温度 Puffing tempera- ture(℃)	真空时间 Vacuum drying time(h)	产品含水率Y₁ Product moisture content Y₁(%)	产品酥脆度Y₂ Brittleness Y₂(个)	产品膨化度Y₃ Puffing degree Y₃	产品色泽 △E值 Y₄ Color △E Y₄
1	30	90	2	6.39	152	1.23	66.87
2	30	90	2	6.44	150	1.24	67.45
3	30	90	2	6.55	148	1.25	67.13
均值Average				6.46	150	1.24	67.15

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