| 两种不同干燥方法在南瓜粉加工中的对比研究 |
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| 引用本文： | 周爱梅,曹环,李少华,王敏儿,李启圣.两种不同干燥方法在南瓜粉加工中的对比研究[J].食品工业科技,2011(9):275-279. |
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| 作者姓名： | 周爱梅 曹环 李少华 王敏儿 李启圣 |
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| 作者单位： | 1. 华南农业大学食品学院,广东广州,510642
2. 广州市泮塘食品有限公司,广东广州,510545 |
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| 摘 要： | 以新鲜南瓜为原料,分别对比研究了真空干燥和微波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,重点研究了真空干燥的干燥温度、物料厚度与助干剂添加量（南瓜固形物与环状糊精比例）及微波干燥的干燥功率、物料厚度与助干剂添加量（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价指标,确定最佳干燥工艺。结果表明：真空干燥的最佳工艺条件为物料厚度0.8cm、干燥温度60℃、环状糊精的添加量为3：1;微波干燥的最佳工艺条件为干燥功率选取中功率、物料厚度1.0cm、麦芽糊精的添加量为3：1。在此条件下所得南瓜粉成品的VC和β-胡萝卜素含量及感官评分分别为：66.36%、56.70%、81分及69.16%、68.90%、86分。
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| 关 键 词： | 南瓜 南瓜粉 真空干燥 微波干燥 |
Comparative research of the two drying methods of pumpkin powder |
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| ZHOU Ai-mei,CAO Huan,LI Shao-hua,WANG Min-er,LI Qi-sheng.Comparative research of the two drying methods of pumpkin powder[J].Science and Technology of Food Industry,2011(9):275-279. |
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| Authors: | ZHOU Ai-mei CAO Huan LI Shao-hua WANG Min-er LI Qi-sheng |
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| Affiliation: | ZHOU Ai-mei1,CAO Huan1,LI Shao-hua2,WANG Min-er1,LI Qi-sheng2(1. College of Food Science,South China Agricultural University,Guangzhou 510642,China,2. Guangzhou Pantang Food Company Ltd.,Guangzhou 510545,China) |
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| Abstract: | The effects of vacuum drying and microwave drying on the nutritional and sensory properties of pumpkin powder using fresh pumpkin as raw material were comparatively investigated.Emphases were respectively laid on the effect of vacuum drying temperature,thickness of material,the addition level of drying aid(the ratio of pumpkin solid to cyclic dextrin)and the power of microwave drying,thickness of material and the addition level of drying aid(the ratio of pumpkin solid to maltodextrin)on the quality of pumpk... |
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| Keywords: | pumpkin pumpkin powder vacuum drying microwave drying |
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