为了获得黄瓜钱儿更优烹饪品质对其进行加工及烹饪工艺优化。通过优化离心脱水、冻融脱水、热风干燥脱水与微波干燥脱水工艺，并联合不同烹饪方式，以色泽及质构作为烹饪品质评价标准，以纤维素和果胶的含量、官能团及微观结构探究不同失水联合烹饪方式对黄瓜钱儿品质影响的机制。获得了最佳条件为装载量1 kg?m-2，热风温度70 ℃，切片厚度4 mm的热风干燥联合凉拌处理后黄瓜钱儿品质最佳，综合评分为0.900，热风干燥联合炒制处理后黄瓜钱儿品质较优，综合评分为0.450。黄瓜钱儿咀嚼性与纤维素、原果胶含量呈正相关，与色差、可溶性果胶含量呈负相关。黄瓜钱儿色差与纤维素、原果胶、可溶性果胶含量呈负相关。热风干燥处理的黄瓜钱儿因亚甲基含量较高，使其纤维素含量最高（HD-P、HD-F纤维素含量分别达到1.44±0.004 mg?g-1、1.46±0.012 mg?g-1）。凉拌和炒制对黄瓜钱儿纤维素结构影响不明显，炒制显著破坏了果胶分子结构。该文得出热风干燥脱水联合凉拌或炒制处理是获得黄瓜钱儿最优烹饪品质的方式，果胶及纤维素的含量是影响黄瓜钱儿质地品质的主要原因。为今后黄瓜钱儿的生产加工提供理论依据，为黄瓜钱儿质地影响机制研究奠定基础。

In order to obtain better cooking quality of dried cucumber slices, processing and cooking technology were optimized. By optimizing the process of centrifugal dehydration, freeze-thaw dehydration, hot air drying dehydration and microwave drying dehydration, and combining different cooking methods, the color and texture were used as the evaluation criteria for cooking quality, and the mechanism of the influence of different combined cooking methods on the quality of dried cucumber slices were investigated based on the content, functional groups and microstructure of cellulose and pectin. The optimal conditions were as follows: loading capacity of 1 kg?m-2, hot air temperature of 70 ℃, slice thickness of 4 mm, hot air drying combined with cold mixing treatment, the best quality of dried cucumber, the comprehensive score was 0.900; hot air drying combined with stir-frying treatment, the best quality of dried cucumber slices, the comprehensive score was 0.450. The chewability of dried cucumber slices were positively correlated with cellulose and raw pectin content, but negatively correlated with color difference and soluble pectin content. The color difference of dried cucumber slices were negatively correlated with the contents of cellulose, raw pectin and soluble pectin. The cellulose content of hot-air dried cucumber slices was the highest due to its high methylene content (HD-P and HD-F cellulose content respectively reached 1.44±0.004 mg?g-1 and 1.46±0.012 mg?g-1). Cold mixing and stir-frying had no obvious effect on cellulose structure of dried cucumber slices, but stir-frying significantly destroyed pectin molecular structure. The paper concluded that hot air drying and dehydration combined with cold mixing or stir-frying is the best way to obtain the optimal cooking quality of dried cucumber slices, and the content of pectin and cellulose is the main reason for affecting the texture quality of dried cucumber slices. It provides a theoretical basis for the production and processing of dried cucumber slices and lays a foundation for the study on the mechanism of texture influence of dried cucumber slices.

吉林省科技厅重点研发项目