不同预处理方式对西兰花等外品热风干燥粉体性质的影响

为明确西兰花等外品热风干燥制粉工艺适宜预处理方式,分别采用蒸汽蒸制、热水烫漂、切小丁的预处理方式制备西兰花等外品热风干燥粉体(the hot air drying powder of broccoli defective product,简称HBD粉),研究了不同预处理方式对HBD粉粉体性质的影响。结果表明:烫漂对HBD粉色泽保持效果最好,V_C保留量较高,但溶解性较差。烫漂10 s粉体流动性较差。烫漂30 s粉体较难吸湿,更利于压片成型和干燥保存;蒸汽蒸制粉体水溶性指数较大。蒸汽10 s粉体平均粒径最小,流动性较差,总糖、还原糖含量最高,吸湿能力最强,达22.8%。蒸汽30 s更利于压片成型;小丁粉体膨胀力、持水力较强。经烫漂10 s、蒸汽10 s预处理的HBD粉适宜作为功能配料添加到食品中或吸附于食品表面,经烫漂30 s、蒸汽30 s预处理的HBD粉体适宜片剂、胶囊等产品剂型加工。

Effect of Different Pretreatment Methods on Properties of the Hot Air Drying Powder of Broccoli Defective Product

To clear the suitable hot air drying milling process pretreatment of the broccoli defective product,the effects of different pretreatment methods on the properties of HBD powder(the hot air drying powder of broccoli defective product)were studied by steam fumigation,hot water blanching and cut small pieces pretreatment,respectively. The results showed that:Blanching had the best effect on the HBD powder color luster,which had V_C retention higher,but poor solubility. The liquidity of the blanching 10 s powder was poor. The blanching 30 s powder was more difficult to absorb moisture,which could more conducive to compression molding and dry preservation. The steamed powder larger water solubility index. The average particle size of the steam 10 s powder was the smallest,the liquidity was poor,the content of total sugar and reducing sugar were the highest,and the moisture absorption capacity was the strongest,reached 22.8%.The steamed 30 s powder was more conducive to compression molding. The HBD powder of cut small pieces pretreated had strong expansion force and water holding capacity. The HBD powders by blanching 10 s,steam 10 s,pretreated suitable as a functional ingredient added to the food or adsorbed on the surface of the food. The HBD powders by blanching 30 s,steam 30 s pretreated suitable tablets,capsules and other product formulations processing.