喷雾干燥及热风干燥对南瓜粉营养特性和感官品质的影响

以新鲜南瓜为原料,分别研究了喷雾干燥及热风干燥两种不同干燥工艺对南瓜粉营养特性和感官性能的影响,重点研究了喷雾干燥的干燥温度、压缩空气流量与改良剂添加量(南瓜固形物与麦芽糊精比例)及热风干燥的干燥温度,物料厚度与改良剂添加量(南瓜固形物与麦芽糊精比例)三个因素的影响,以南瓜粉成品的Vc和β-胡萝卜素含量及感官评分作为评...

Effect of Spray Drying and Hot Air Drying on the Nutritional and Sensory Properties of Pumpkin Powder

The effects of spray drying and hot air drying on the nutritional and sensory properties of pumkin powder using fresh pumkin as raw material were investigated.Emphases were laid on the effects of spray drying temperature,the flow of condensed air,the addition level of drying aid(the ratio of pumkin solid to maltodextrin) and the temperature of hot air drying,thickness of material and the addition level of drying aid(the ratio of pumkin solid to maltodextrin) on the quality of pumkin powder using the content of Vc and β-carotene and sensory score as indicators.Results showed pumkin powder with best quality produced by spray drying could be obtained under the optimum conditions: spray drying temperature 180 ℃,the flow of condensed air 480L/h,and the addition of maltodextrin 3:1.For hot air drying,pumkin powder with best quality could be achieved under the following conditions: hot air drying temperature of 75 ℃,the thickness of 0.8 cm,and the addition of maltodextrin of 2:1.Under the above optimal conditions,the contents of Vc and β-carotene and sensory scores of pumkin powder were {64.49%,67.35%,85} and {50.84%,52.04%,77},respectively.