| 不同干燥方式对杨梅果粉品质的影响 |
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| 引用本文： | 李 伟,郜海燕,陈杭君,吴伟杰.不同干燥方式对杨梅果粉品质的影响[J].食品科学,2017,38(13):77-82. |
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| 作者姓名： | 李 伟 郜海燕 陈杭君 吴伟杰 |
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| 作者单位： | 1.中国海洋大学食品科学与工程学院，山东 青岛 266003；2.浙江省农业科学院食品科学研究所，浙江省果蔬保鲜与加工技术研究重点实验室，浙江 杭州 310021 |
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| 摘 要： | 通过比较不同干燥方式所得杨梅果粉的水分含量、溶解性、流动性、色泽、香气成分、VC含量、花色苷含量和总酚含量,研究真空干燥、真空冷冻干燥和热风-微波联合干燥3种干燥方式分别对杨梅果粉品质的影响。结果表明:真空冷冻干燥所得杨梅果粉水分含量(3.68%)最低,溶解性(57.68%)、流动性(34.25°)和色泽(a*值为24.48)最好,干燥后杨梅的特征香气成分损失最少,VC、花色苷和总酚含量(分别为103.51、122.81、144.59 mg/100 g)最高;其次是热风-微波联合干燥;真空干燥效果最差。综合考虑杨梅果粉的品质、干燥效率和成本,热风-微波联合干燥适宜在杨梅果粉加工产业推广应用。
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| 关 键 词： | 杨梅果粉 真空干燥 真空冷冻干燥 热风-微波联合干燥 品质 |
Effect of Drying Methods on Quality Characteristics of Bayberry Powder |
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| LI Wei,GAO Haiyan,CHEN Hangjun,WU Weijie.Effect of Drying Methods on Quality Characteristics of Bayberry Powder[J].Food Science,2017,38(13):77-82. |
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| Authors: | LI Wei GAO Haiyan CHEN Hangjun WU Weijie |
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| Affiliation: | 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;2. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
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| Abstract: | This investigation was aimed to study the effect of different drying methods namely, vacuum drying, vacuumfreeze drying and combined hot air-microwave drying on the quality of bayberry powder as indicated by moisture content, solubility, fluidity, color, aroma components, and the contents of VC, anthocyanins and total phenols. Results indicated that bayberry powder produced by vacuum-freeze drying had the lowest moisture content (3.68%), the best solubility (57.68%), fluidity (34.25 °) and color (a* is 24.48), the least loss of characteristic aroma components, and the highest content of VC, anthocyanin and polyphenols (103.51, 122.81 and 144.59 mg/100 g), followed sequentially by combined hot air-microwave and vacuum drying. Taking into consideration of product quality and drying efficiency and cost, combined hot air-microwave drying was selected as the most suitable method for potential applications in the bayberry powder processing industry. |
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| Keywords: | bayberry powder vacuum drying vacuum-freeze drying combined hot air-microwave drying quality characteristics |
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