不同预处理对红枣热风微波耦合干燥特性及品质的影响

doi:10.6048/j.issn.1001-4330.2025.05.015

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (5): 1179-1190.DOI: 10.6048/j.issn.1001-4330.2025.05.015

• 园艺特产·农产品加工工程 • 上一篇下一篇

不同预处理对红枣热风微波耦合干燥特性及品质的影响

贾文婷¹(), 李文绮², 杨慧¹, 李自芹¹, 金新文¹()

1.新疆农垦科学院,新疆石河子 832000
2.新疆石河子质量与计量检测所,新疆石河子 832000

收稿日期:2024-10-21 出版日期:2025-05-20 发布日期:2025-07-09
通信作者: 金新文(-),男,甘肃武威人,研究员,研究方向为果蔬加工及副产物综合利用,(E-mail)372557223@qq.com
作者简介:贾文婷(-),女,河北鹿示人,副研究员,研究方向为农产品加工技术,(E-mail)jwt246@sina.com
基金资助:
新疆生产建设兵团创新科技人才计划项目(2021CB029);国家桃产业技术体系岗位科学家项目(CARS-30-5-04);新疆生产建设兵团农业科技创新工程专项(NCG202226);“兵团英才”青年项目(2023-2025)

Effects of different pretreatments combined in hot air and microwave coupled drying of jujube on drying characteristics and quality

JIA Wenting¹(), LI Wenqi², YANG Hui¹, LI Ziqin¹, JIN Xinwen¹()

1. Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi Xinjiang 832000, China
2. Quality and Metrology Inspection Institute, Shihezi Xinjiang 832000, China

Received:2024-10-21 Published:2025-05-20 Online:2025-07-09
Supported by:
Innovative S&T Talent Program Project of XPCC(2021CB029);National Peach Industry Technology System Post Scientist Project(CARS-30-5-04);Agricultural S&T innovation project special project of XPCC(NCG202226);XPCC Talent Youth Program(2023-2025)

摘要/Abstract

摘要：

【目的】研究不同预处理对红枣热风微波耦合干燥特性及品质的影响。【方法】采用热烫、油酸乙酯结合预冻、二氧化碳浸渍3种不同预处理技术应用于红枣热风微波耦合干燥,分析产品的干燥速率、单位能耗和营养品质及香气成分。【结果】各预处理组的干燥速率均显著提高,预处理可以提高红枣干燥速率,其中油酸乙酯结合预冻处理组干燥速率最快;各预处理组色泽a*值均增加,预处理可以提高红枣干燥产品的色泽,其中二氧化碳浸渍处理组 ΔE^*值最小,颜色最接近于鲜样;二氧化碳浸渍预处理组样品的VC、酚类及酮类等活性成分含量最高,并且抗氧化性及自由基清除能力较强,具有较好的营养品质;通过微观结构观测,二氧化碳浸渍预处理组内部呈多小孔状,有利于加快干燥速率,降低干燥能耗;不同预处理组间挥发性成分差异显著,其中热烫处理组具有较多的挥发性成分。【结论】油酸乙酯结合预冻处理组干燥速率较快,但产品品质较差,活性成分损失严重;热烫处理组具有较多的挥发性成分,但干燥速率较低。二氧化碳浸渍预处理是红枣热风微波耦合干燥较适宜的前处理方式。

关键词: 红枣; 热风微波耦合干燥; 预处理; 干燥特性; 品质

Abstract:

【Objective】 Effects of different pretreatments combined in hot air and microwave coupled drying of jujube on drying characteristics and quality.【Methods】 Three different pretreatment techniques: blanching, ethyl oleate combined with pre-freezing and carbon dioxide impregnation were applied to hot-air and microwave coupling drying of jujube. The drying rate, unit energy consumption, quality and aroma components of the products were analyzed. 【Results】 The drying rate of each treatment group was significantly increased, indicating that pretreatment could improve the drying rate of jujube, and the drying rate of ethyl oleate combined with pre-freezing treatment group was the highest ; The color a^* value of each treatment group increased, indicating that pretreatment could improve the color of dried jujube products. The ΔE^* value of the carbon dioxide impregnation treatment group was the smallest, and the color was very similar to that of the fresh ones; The content of active ingredients such as vitamin C, phenols and ketones in the dried jujube samples of the carbon dioxide impregnation treatment group was the highest, and the antioxidant and free radical scavenging ability was high, which had the best nutritional quality ; Microstructure detection indicated that the internal structure of the carbon dioxide impregnation treatment group was porous, which was beneficial to speed up the drying rate and reduce the drying energy consumption; There were significant differences in volatile components among different treatment groups, and the blanching treatment group had more volatile components.【Conclusion】 Although the drying rate of ethyl oleate combined with pre-freezing treatment group is high, the product quality is poor and the loss of active ingredients is serious. Blanching treatment has more volatile substances, but its drying rate is low. Considering energy saving, high efficiency and product quality, carbon dioxide immersion treatment is a suitable pretreatment method for hot-air and microwave coupled drying of jujube.

Key words: jujube; microwave and hot air coupled drying; pretreatment; drying characteristic; quality

中图分类号:

S665.1

贾文婷, 李文绮, 杨慧, 李自芹, 金新文. 不同预处理对红枣热风微波耦合干燥特性及品质的影响[J]. 新疆农业科学, 2025, 62(5): 1179-1190.

JIA Wenting, LI Wenqi, YANG Hui, LI Ziqin, JIN Xinwen. Effects of different pretreatments combined in hot air and microwave coupled drying of jujube on drying characteristics and quality[J]. Xinjiang Agricultural Sciences, 2025, 62(5): 1179-1190.

图/表 9

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预处理方式 Preprocessing method	颜色参数 Color parame ters				VC (mg/ (100g))	总黄酮 Total flavonoide (mg/g)	总酚 Phenolics (mg/g)	铁还原力 Lron restores power (mg/g)	DPPH (mg/g)
预处理方式 Preprocessing method	L^*	a^*	b^*	ΔE	VC (mg/ (100g))	总黄酮 Total flavonoide (mg/g)	总酚 Phenolics (mg/g)	铁还原力 Lron restores power (mg/g)	DPPH (mg/g)
鲜样Fresh sample	37.44±1.52^a	1.04±0.21^d	10.54±0.66^a	-	636.23±28.63^a	4.13±0.15^a	4.66±0.18^a	11.05±0.13^a	11.05±0.13^a
无处理No processing	30.01±0.62^c	3.38±0.20^a	7.65±0.64^b	4.97±0.23^a	39.42±2.37^bc	1.68±0.03^d	1.92±0.02^c	3.68±0.14^d	2.75±0.04^e
二氧化碳浸渍 CO₂ immersion	32.88±0.15^b	2.79±0.07^b	9.70±0.04^a	4.37±0.16^a	56.17±1.39^bc	2.57±0.12^b	2.24±0.08^b	7.93±0.10^b	10.04±0.11^b
热烫Blanch	32.85±0.80^b	2.94±0.15^ab	9.57±0.88^a	4.81±0.13^a	41.35±2.45^bc	1.81±0.05^cd	1.85±0.03^c	5.04±0.13^c	6.14±0.11^d
油酸乙酯结合预冻 Ethyloleate combined with prefreezing	33.18±0.36^b	2.16±0.32^c	9.56±0.34^a	4.53±0.08^a	33.86±1.27^c	1.92±0.04^c	1.87±0.03^c	5.29±0.22^c	6.49±0.09^c

预处理方式 Preprocessing method	颜色参数 Color parame ters				VC (mg/ (100g))	总黄酮 Total flavonoide (mg/g)	总酚 Phenolics (mg/g)	铁还原力 Lron restores power (mg/g)	DPPH (mg/g)
预处理方式 Preprocessing method	L^*	a^*	b^*	ΔE	VC (mg/ (100g))	总黄酮 Total flavonoide (mg/g)	总酚 Phenolics (mg/g)	铁还原力 Lron restores power (mg/g)	DPPH (mg/g)
鲜样Fresh sample	37.44±1.52^a	1.04±0.21^d	10.54±0.66^a	-	636.23±28.63^a	4.13±0.15^a	4.66±0.18^a	11.05±0.13^a	11.05±0.13^a
无处理No processing	30.01±0.62^c	3.38±0.20^a	7.65±0.64^b	4.97±0.23^a	39.42±2.37^bc	1.68±0.03^d	1.92±0.02^c	3.68±0.14^d	2.75±0.04^e
二氧化碳浸渍 CO₂ immersion	32.88±0.15^b	2.79±0.07^b	9.70±0.04^a	4.37±0.16^a	56.17±1.39^bc	2.57±0.12^b	2.24±0.08^b	7.93±0.10^b	10.04±0.11^b
热烫Blanch	32.85±0.80^b	2.94±0.15^ab	9.57±0.88^a	4.81±0.13^a	41.35±2.45^bc	1.81±0.05^cd	1.85±0.03^c	5.04±0.13^c	6.14±0.11^d
油酸乙酯结合预冻 Ethyloleate combined with prefreezing	33.18±0.36^b	2.16±0.32^c	9.56±0.34^a	4.53±0.08^a	33.86±1.27^c	1.92±0.04^c	1.87±0.03^c	5.29±0.22^c	6.49±0.09^c

编号 Number	挥发性成分 Volatide components	相对含量Relative content(%)
编号 Number	挥发性成分 Volatide components	鲜样 Fresh	对照组 Control group	热烫 Heating	CO₂	油酸乙酯结合预冻 Alkalime ethyl oleat
酸类Acids
1	乙酸	21	34.7	33.13	31.73	31.25
2	己酸	13.68	13.01	13.15	11.8	12.79
3	庚二酸	3.19	1.5	2.13	1.51	1.75
4	正癸酸	2.41	-	1.16	2.99	2.9
5	戊酸	2.35	1.79	2.3	1.79	2.24
6	辛酸	1.99	0.99	1.44	1.04	1.07
7	丁酸	1.32	1.99	1.96	2.09	2.67
8	3-甲基丁酸	1.29	2.34	-	1.86	1.94
9	月桂酸	1.04	-	-	-	-
10	丙酸	0.78	1.18	1.32	1.62	1.48
11	反式-2-庚烯酸	0.6	-	-	-	-
12	壬二酸	0.58	0.19	0.25	0.22	0.2
13	2-己烯酸	0.44	0.47	0.42	0.45	0.45
14	7-辛烯酸	0.43	-	-	-	0.27
15	2-辛烯酸	0.41	0.24	0.29	0.32	-
16	苯甲酸	0.33	0.83	0.19	0.29	0.32
17	巴豆酸	0.26	0.4	0.38	0.75	0.65
18	异戊酸	-	-	-	1.03	-
19	十二烷酸	-	1.27	0.29	0.59	1.78
20	2-庚二酸	-	0.29	-	0.34	-
21	反式-2-庚烯酸	-	-	0.38	-	0.37
小计Total		52.1	61.19	58.79	60.42	62.13
酯类Esters
1	丁内酯	1.59	0.44	0.48	0.46	0.46
2	己酸乙酯	1.31	3.58	3.17	2.84	2.76
3	丁酸丁酯	2.07	0.74	1.41	0.59	-
4	己酸甲酯	0.4	-	0.66	0.84	0.49
5	戊酸甲酯	-	-	0.17	0.18	0.18
6	邻苯二甲酸异丁酯	0.3	-	-	-	-
7	十六烷酸甲酯	0.29	0.15	0.21	0.26	0.03
8	邻苯二甲酸二甲酯	0.21	0.09	0.19	0.14	0.04
9	丁基庚酯	0.14	-	-	-	-
10	10-甲基十一碳烯酸甲酯	-	0.38	0.08	-	-
11	反式-3-烯基异丁酯	-	0.39	-	0.17	-
12	邻苯二甲酸二丁酯	-	-	0.51	-	0.22
小计Total		6.31	5.77	6.88	5.48	4.18
醇类Alcohols
1	1-辛烯-3-醇	6.75	1.84	1.91	1.85	1.95
2	1,2-庚烷二醇	-	0.14	-	-	0.18
3	1-己烯-3-醇	0.25	-	-	-	-
4	1-壬烯-4-醇	0.18	-	0.14	0.16	-
5	1-戊烯-3-醇	-	-	-	0.09	0.07
6	2.3-丁二醇	0.05	0.24	0.96	1.26	0.26
7	2-甲基环戊醇	0.39	-	-	-	-
8	3-辛醇	0.48	0.26	0.15		0.29
9	4-庚醇	-	-	0.07	-	-
10	苄醇	-	-	-	-	0.14
小计Total		8.1	2.48	3.23	3.36	2.89
醛类Aldehydo
1	苯甲醛	6.08	6.15	3.45	4.21	3.59
2	苯乙醛	-	0.03	-	0.09	0.03
3	丁醛	-	-	0.04	-	-
4	庚醛	-	0.12	-	-	0.04
5	己醛	-	-	-	-	0.33
6	间苯二甲醛	-	-	-	0.05	0.06
7	糠醛	0.45	1.31	0.96	1.66	1.46
8	(E)-2-庚烯醛	0.13	-	-	-	-
9	(E)-2-甲基-2-丁烯醛	0.12	-	-	-	-
10	1,4-苯二甲醛	0.05	0.05	-	-	-
11	14α-吗啡醛	-	0.22	0.6	0.77	0.73
12	2,4-二甲基苯甲醛	-	-	0.05	-	-
13	2-丁烯醛	-	-	-	0.03	0.04
14	(E)-2-己烯醛	8.37	0.18	0.18	0.13	0.12
15	2-甲氧基-α,5-二甲基苯乙醛	-	-	-	1.42	-
16	2-羟基苯甲醛	0.1	0.04	0.05	0.05	0.07
17	3-甲基-2-噻吩甲醛	0.11	-	-	-	-
小计Total		15.41	8.1	5.33	8.41	6.47
酮类Ketones
1	3-羟基-2-丁酮	-	10.2	13.25	14.57	15.13
2	2-庚酮	0.37	-	0.04	0.03	-
3	6-甲基-3,5-庚二烯-2-酮	0.31	0.35	0.21	0.19	-
4	2(3H)-呋喃酮	0.34	-	-	0.67	0.97
5	3-戊烯-2-酮	-	0.3	0.25	0.05	0.34
6	2,6,6-三甲基-2-环己烯-1,4-二酮	-	0.06	0.08	0.07	0.08
小计Total		1.02	10.91	13.83	15.58	16.52
烃类Hydrocarbons
1	苯乙烯	0.94	0.85	0.1	0.87	-
2	邻异丙基甲苯	0.98	-	-	-	-
3	对-二甲苯	0.28	0.09	0.16	-	-
4	四氯乙烯	0.1	0.14	0.12	0.12	0.12
5	十五烷	0.01	0.08	0.07	0.05	0.06
6	十八烷	-	0.08	0.03	0.04	-
7	1,2,3,5-四甲基苯	-	0.39	-	-	-
8	萘	0.23	0.16	-	-	-
9	1-二甲基甲硅氧基十八烷	0.11	-	0.1	-	0.1
10	邻辛烯	-	-	0.22	0.17	-
小计Total		2.65	1.79	0.8	1.25	0.28
杂环类Heterocycles
1	2-乙基-6-甲基吡嗪	-	1.43	1.15	-	0.17
2	4-甲基噻唑	-	0.16	-	0.16	0.13
3	2,6-二甲基吡嗪	-	0.13	0.1	-	-
4	四氢-2,5-二甲基呋喃	-	-	0.2	-	0.15
小计Total			1.72	1.45	0.16	0.45
其他类Other categories
小计Total		0.06	12.33	3.26	2.54	9.36

编号 Number	挥发性成分 Volatide components	相对含量Relative content(%)
编号 Number	挥发性成分 Volatide components	鲜样 Fresh	对照组 Control group	热烫 Heating	CO₂	油酸乙酯结合预冻 Alkalime ethyl oleat
酸类Acids
1	乙酸	21	34.7	33.13	31.73	31.25
2	己酸	13.68	13.01	13.15	11.8	12.79
3	庚二酸	3.19	1.5	2.13	1.51	1.75
4	正癸酸	2.41	-	1.16	2.99	2.9
5	戊酸	2.35	1.79	2.3	1.79	2.24
6	辛酸	1.99	0.99	1.44	1.04	1.07
7	丁酸	1.32	1.99	1.96	2.09	2.67
8	3-甲基丁酸	1.29	2.34	-	1.86	1.94
9	月桂酸	1.04	-	-	-	-
10	丙酸	0.78	1.18	1.32	1.62	1.48
11	反式-2-庚烯酸	0.6	-	-	-	-
12	壬二酸	0.58	0.19	0.25	0.22	0.2
13	2-己烯酸	0.44	0.47	0.42	0.45	0.45
14	7-辛烯酸	0.43	-	-	-	0.27
15	2-辛烯酸	0.41	0.24	0.29	0.32	-
16	苯甲酸	0.33	0.83	0.19	0.29	0.32
17	巴豆酸	0.26	0.4	0.38	0.75	0.65
18	异戊酸	-	-	-	1.03	-
19	十二烷酸	-	1.27	0.29	0.59	1.78
20	2-庚二酸	-	0.29	-	0.34	-
21	反式-2-庚烯酸	-	-	0.38	-	0.37
小计Total		52.1	61.19	58.79	60.42	62.13
酯类Esters
1	丁内酯	1.59	0.44	0.48	0.46	0.46
2	己酸乙酯	1.31	3.58	3.17	2.84	2.76
3	丁酸丁酯	2.07	0.74	1.41	0.59	-
4	己酸甲酯	0.4	-	0.66	0.84	0.49
5	戊酸甲酯	-	-	0.17	0.18	0.18
6	邻苯二甲酸异丁酯	0.3	-	-	-	-
7	十六烷酸甲酯	0.29	0.15	0.21	0.26	0.03
8	邻苯二甲酸二甲酯	0.21	0.09	0.19	0.14	0.04
9	丁基庚酯	0.14	-	-	-	-
10	10-甲基十一碳烯酸甲酯	-	0.38	0.08	-	-
11	反式-3-烯基异丁酯	-	0.39	-	0.17	-
12	邻苯二甲酸二丁酯	-	-	0.51	-	0.22
小计Total		6.31	5.77	6.88	5.48	4.18
醇类Alcohols
1	1-辛烯-3-醇	6.75	1.84	1.91	1.85	1.95
2	1,2-庚烷二醇	-	0.14	-	-	0.18
3	1-己烯-3-醇	0.25	-	-	-	-
4	1-壬烯-4-醇	0.18	-	0.14	0.16	-
5	1-戊烯-3-醇	-	-	-	0.09	0.07
6	2.3-丁二醇	0.05	0.24	0.96	1.26	0.26
7	2-甲基环戊醇	0.39	-	-	-	-
8	3-辛醇	0.48	0.26	0.15		0.29
9	4-庚醇	-	-	0.07	-	-
10	苄醇	-	-	-	-	0.14
小计Total		8.1	2.48	3.23	3.36	2.89
醛类Aldehydo
1	苯甲醛	6.08	6.15	3.45	4.21	3.59
2	苯乙醛	-	0.03	-	0.09	0.03
3	丁醛	-	-	0.04	-	-
4	庚醛	-	0.12	-	-	0.04
5	己醛	-	-	-	-	0.33
6	间苯二甲醛	-	-	-	0.05	0.06
7	糠醛	0.45	1.31	0.96	1.66	1.46
8	(E)-2-庚烯醛	0.13	-	-	-	-
9	(E)-2-甲基-2-丁烯醛	0.12	-	-	-	-
10	1,4-苯二甲醛	0.05	0.05	-	-	-
11	14α-吗啡醛	-	0.22	0.6	0.77	0.73
12	2,4-二甲基苯甲醛	-	-	0.05	-	-
13	2-丁烯醛	-	-	-	0.03	0.04
14	(E)-2-己烯醛	8.37	0.18	0.18	0.13	0.12
15	2-甲氧基-α,5-二甲基苯乙醛	-	-	-	1.42	-
16	2-羟基苯甲醛	0.1	0.04	0.05	0.05	0.07
17	3-甲基-2-噻吩甲醛	0.11	-	-	-	-
小计Total		15.41	8.1	5.33	8.41	6.47
酮类Ketones
1	3-羟基-2-丁酮	-	10.2	13.25	14.57	15.13
2	2-庚酮	0.37	-	0.04	0.03	-
3	6-甲基-3,5-庚二烯-2-酮	0.31	0.35	0.21	0.19	-
4	2(3H)-呋喃酮	0.34	-	-	0.67	0.97
5	3-戊烯-2-酮	-	0.3	0.25	0.05	0.34
6	2,6,6-三甲基-2-环己烯-1,4-二酮	-	0.06	0.08	0.07	0.08
小计Total		1.02	10.91	13.83	15.58	16.52
烃类Hydrocarbons
1	苯乙烯	0.94	0.85	0.1	0.87	-
2	邻异丙基甲苯	0.98	-	-	-	-
3	对-二甲苯	0.28	0.09	0.16	-	-
4	四氯乙烯	0.1	0.14	0.12	0.12	0.12
5	十五烷	0.01	0.08	0.07	0.05	0.06
6	十八烷	-	0.08	0.03	0.04	-
7	1,2,3,5-四甲基苯	-	0.39	-	-	-
8	萘	0.23	0.16	-	-	-
9	1-二甲基甲硅氧基十八烷	0.11	-	0.1	-	0.1
10	邻辛烯	-	-	0.22	0.17	-
小计Total		2.65	1.79	0.8	1.25	0.28
杂环类Heterocycles
1	2-乙基-6-甲基吡嗪	-	1.43	1.15	-	0.17
2	4-甲基噻唑	-	0.16	-	0.16	0.13
3	2,6-二甲基吡嗪	-	0.13	0.1	-	-
4	四氢-2,5-二甲基呋喃	-	-	0.2	-	0.15
小计Total			1.72	1.45	0.16	0.45
其他类Other categories
小计Total		0.06	12.33	3.26	2.54	9.36

不同预处理对红枣热风微波耦合干燥特性及品质的影响

Effects of different pretreatments combined in hot air and microwave coupled drying of jujube on drying characteristics and quality

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