杏果粉片主成分吸湿性研究  

Major content in apricot tablet on moisture absorption

作　　者：王栋[1] 王萍[1] 杨晓君[1] 朱正兰[1] 于宁[1] 李焕荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2012年第10期79-82,共4页Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2011BAD27B02)

摘　　要：针对杏果粉片加工、贮藏过程中吸湿性强而影响品质的问题,对杏果粉片配料的主要成分进行了吸湿特性研究,为杏粉片生产、贮藏环境的选择提供理论依据。采用25℃、相对湿度75%条件下测定各组分的吸湿速率和吸湿质量分数,确定吸湿平衡时间,在22.51%、32.78%、43.16%、52.89%、75.29%、84.34%、93.58%和100.00%的湿度条件下测定平衡后的吸湿质量分数,并根据25℃不同湿度条件下的吸湿平衡曲线测定其临界相对湿度。结果表明,杏粉、麦芽糊精、蔗糖、低聚麦芽糖的临界相对湿度分别为66%、74%、83%、77%,混合物颗粒的CRH为68%,因此在杏果粉片生产、贮藏过程中,常温条件下环境湿度应小于66%,以保证品质。To aim directly at process of apricot tablet processing and storage was influenced by hygroscopicity. To review the change circumstance of hygroscopicity of each content in apricot tablet and to provide theoretic for its production and storage environment. Measured the moisture absorption rate and moisture absorption percent of each ingredient at 25 %, 75% relative humidity conditions, established the moisture absorption equilibrium time, and measured the moisture absorption percent at 22.51%, 32.78%, 43.16%, 52.89%, 75.29%, 84.34%, 93.58% and 100.00% humidity after equilibrium,and measured their critical relative humidity according to the hygroscopicity equilibrium curve at 25 ℃, different humidity. The results show the critical relative humidity of apricot powder, maltodextrin, sugar and oligosaccharides maltose are 66%, 74%, 83%, 77%, and critical relative humidity of mixture grains is 67%. Accordingly the production and storage environment humidity of apricot tablet need control under 66% to guarantee quality.

关 键 词：杏果粉片 吸湿性 临界相对湿度 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]