干燥方法对超微枣粉品质的影响  

Effect of Drying Treatment Methods on the Quality Characteristics of Superfine Grinding Jujube Powder

作　　者：毕金峰[1] 周禹含[1,2] 陈芹芹[1] 刘璇[1] 吴昕烨[1] 周沫[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《中国食品学报》2015年第2期150-156,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划课题(2012BAD31B06)

摘　　要：本文研究了变温压差膨化干燥、中短波红外干燥、热风干燥和真空冷冻干燥4种干燥方式对超微枣粉品质的影响。结果发现:在物理特性方面,变温压差膨化干燥超微枣粉的色泽最好,中短波红外干燥和变温压差膨化干燥超微枣粉的粒径小,变温压差膨化干燥超微枣粉具有较好的溶解性,真空冷冻干燥法超微枣粉的堆积密度最大。在营养成分方面:4种干燥方法制备的超微枣粉的营养成分较鲜样均有不同程度的下降,变温压差膨化干燥、中短波红外干燥和热风干燥超微枣粉的总糖含量较高,总酸含量无显著差异;真空冷冻干燥超微枣粉的维生素C和黄酮含量显著高于其他干燥方法;真空冷冻干燥和变温压差膨化干燥有利于超微枣粉中环磷酸腺苷的保存。结论:变温压差膨化干燥超微枣粉的综合品质优于其他3种枣粉,该工艺生产效率高、成本低,是超微枣粉生产中较适宜的干燥工艺。The quality characteristics of superfine grinding jujube powder（SGJP） were measured and analyzed to investigate the effects of explosion puffing drying, short- and medium-wave infrared drying, hot air drying and vacuum freeze drying on quality characteristics of SGJP. The results showed that： in the aspect of physical properties, the color of SGJP made by explosion puffing drying was much better; SGJP made by short- and medium-wave infrared drying and explosion puffing drying had smaller particle size; the solubility of SGJP made by explosion puffing drying was better than the others; SGJP made by vacuum freeze drying had the biggest bulk density. The nutritional content of the four kinds of SGJP were all decreased compared with fresh winter jujube, total sugar content of SGJP made by explosion puffing drying, short-and medium-wave infrared drying and hot air drying were higher than vacuum freeze drying; no significant difference was found in total acid content; vitamin C and flavonoid content of SGJP made by vacuum freeze drying were higher; the cyclic adenosine monophosphate content of SGJP made by vacuum freeze drying and explosion puffing drying were higher than the other two. In summary, SGJP made by explosion puffing drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in SGJP processing industry.

关 键 词：变温压差膨化干燥 中短波红外干燥 热风干燥 真空冷冻干燥 超微枣粉品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]