不同乾燥方式對紅棗乾燥、抗氧化特性及感官品評之影響

Effects of Different Drying Methods on Jujube (jujubae fructus) Drying, Antioxidant Properties and Sensory Evaluation

陳怡貞(Yi-Zhen Chen) ； 馮光良(Kuang-Liang Feng) ； 彭錦樵(Jin-Chyau Peng) ； 江伯源(Po-Yuan Chiang) ； 李仰修(Yang-Siou Li)

《中華農學會報》 8卷5期 (2007/10) Pp. 438-455

https://doi.org/10.6730/JAAC.200710_8(5).0004

摘要

本研究主要探討以傅統熱風60℃低濕50℃低濕60℃舆低濕70℃等四種不同方式進行紅棗之乾燥實驗瞭解此四種條件之紅棗乾燥特性曲線，並進行紅棗這抗氧化特性及感品評分析，找出基中最理相之乾燥方式，以提供棗農參考。實驗結果顯示：傳統熱風60℃乾燥紅棗需17h，其平衡含水率為18.0%；低濕50℃乾燥需28h其平衡含水率為25.3%；低濕60℃乾燥需17h，基平衡含水率為23.2%；低濕70℃乾燥僅需12h之乾燥時間即達9.9%這平衡含水率。傳統熱風60℃乾燥紅棗、低濕70℃紅棗、日曬乾燥紅棗的清除DPPH自由基能力最高，三者之間並無顯著差異；而低濕50℃乾燥紅棗、低濕60℃乾燥紅棗清除DPPH自由基能力則為較低，二者之間並無顯著差異。此外，低濕70℃及日曬法乾燥紅棗抑制共軛變烯化合能力較佳（抗氧化能力最強），且二者間沒有顯著差異；而傳統熱風60℃及低濕50℃與60℃，其紅棗抑制共軛變烯化合能力效果較差，且三者間沒有顯著差異。整體而言，低濕60℃乾燥紅棗除了在感官品評之總評上獲得相對較理想之評價外，並縮短了乾燥時間，增加紅棗之保存性，故低濕60℃乾燥紅棗為相對較理想之乾燥方法。

關鍵字

傳統乾燥 ； 低濕乾燥 ； 紅棗

並列摘要

The traditional 60℃, low humidity drying 50℃, 60℃ and 70℃ drying methods were used to dry the Jujube (jujubae fructus) in this research in order to study the drying characteristic curves. Also, the antioxidant properties and sensory analysis of the products were conducted to investigate the ideal drying method for jujube (jujubae fructus) farmers.Experimental results showed that the drying time for traditional 60℃ method, low humidity 50℃ method, low humidity 60℃ method and low humidity 70℃ method were 17h, 28h, 17h, and 12h, respectively. The equilibrium moisture content for traditional 60℃ method, low humidity 50℃ method, low humidity 60℃method and low humidity 70℃ method were 18.0%, 25.3%, 23.2%, and 9.9%, respectively. The antioxidant effects of the traditional 60℃, low humidity 70℃, and sun dried method had the highest DPPH scavenging without significant different (P＞0.05); whereas, the low humidity 50℃ method and low humidity 60℃ method had the fairly DPPH scavenging ability without significant different (P＞0.05). The low humidity 70℃ and low dried methods had the better inhibition of conjugated diene formation abilities without, significant different (P＞0.05); whereat the traditional 60℃, low humidity drying 50℃, and low humidity drying 60℃ drying methods had the fairly inhibition of conjugated diene formation abilities without significant different (P＞0.05). The appearance and color sensory evaluation for jujube (jujubae fructus) using low humidity drying were significantly different from the traditional 60℃ drying method whereas, the low humidity 60℃ drying method obtained the ideal overall sensory evaluation comparatively. The drying time of the jujube (jujubae fructus) using low humidity drying method was shorter than the other. Therefore, the low humidity 60℃ drying method was the comparatively ideal drying method recommended fur the farmers.

並列關鍵字

Traditional drying ； Low humidity drying ； Jujube jujubae fructus