不同干燥方式对桑椹果粉物理特性的影响  

Effects of Different Drying Methods on Physical Properties of Mulberry Fruit Powder

作　　者：王储炎[1,2] 阎晓明[2] 任子旭[1] 刘艳伟[1] 贾俊强[1,3] 范涛[2] 桂仲争[1,3] 

机构地区：[1]江苏科技大学,江苏镇江212003 [2]安徽省农业科学院,合肥230061 [3]中国农业科学院蚕业研究所,江苏镇江212018

出　　处：《蚕业科学》2013年第2期340-345,共6页ACTA SERICOLOGICA SINICA

基　　金：江苏省高校研究生科研创新计划项目(No.CXLX11-0310);安徽省农业科学院农产品加工贮藏科技创新团队项目(No.11C1214)

摘　　要：分别采用热风干燥、微波干燥、远红外干燥和真空冷冻干燥方式将新鲜桑椹干燥粉碎制成果粉,检测分析不同干燥方法制备桑椹果粉的物理特性,为大规模生产合理选择干燥方式提供技术依据。测试结果表明,真空冷冻干燥的桑椹果粉容重(0.287 5 g/mL)较低,润湿下沉时间(92.67 s)和分散时间(62.67 s)最短,水合能力和吸油能力也显著优于其它干燥工艺;扫描电子显微镜观察真空冷冻干燥的桑椹果粉,其颗粒度虽不均匀,但颗粒间空隙较大,有利于持水,具有较好的冲调性能。综上认为,真空冷冻干燥制备的桑椹果粉综合物理性能优,有利于保持桑椹的食用风味与营养保健性能。In this study,fresh mulberry fruit was dried and ground to prepare mulberry fruit powder by different drying methods including hot-air drying,microwave drying,far-infrared drying and vacuum freeze drying.The physical characteristics of mulberry fruit powder prepared by different drying methods were detected so as to provide technological reference for selection of proper drying methods in large scale production.The experimental results indicated that mulberry fruit powder prepared by vacuum freeze drying had low bulk density(0.287 5 g/mL),shortest wet sinking time(92.67 s) and shortest dispersion time(62.67 s).Its hydration ability and oil absorption capacity were significantly better than those prepared by other drying methods.Scanning electron microscopic observation showed that mulberry fruit powder prepared by vacuum freeze drying has uneven particle size,but possesses big particle clearance,making it favorable to hold water and thus having good dissolution property.The above results suggest that mulberry fruit powder prepared by vacuum freeze drying has good comprehensive physical properties,being favorable to preserve edible flavor,nutritional and health-care functions of mulberry fruit.

关 键 词：桑椹果粉 干燥方法 容重 流动性 分散性 溶解性 颗粒间隙 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]