不同干燥方式对胡萝卜微粉品质的影响  

Effects of Different Drying Methods on the Quality of Micronized Carrot Powder

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

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110061

出　　处：《中国食品学报》2015年第1期136-141,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项(201303079);国家“十二五”科技支撑计划项目(2012BAD31B06)

摘　　要：采用热风干燥、真空干燥、变温压差膨化干燥技术及喷雾干燥技术制备胡萝卜微粉,对比4种胡萝卜微粉的理化性质及营养指标。试验结果表明:色泽中a*(红绿值):热风干燥>真空干燥>喷雾干燥>变温压差膨化干燥;吸湿性:变温压差膨化干燥>真空干燥>热风干燥>喷雾干燥;复水比:真空干燥>热风干燥>变温压差膨化干燥>喷雾干燥;粒径:喷雾干燥>热风干燥>变温压差膨化干燥>真空干燥。4种干燥处理后,热风干燥和真空干燥所得产品的VC和β-胡萝卜素含量相对较高,变温压差膨化干燥和喷雾干燥所得产品的总糖和还原糖含量较高。In this experiment, micronized carrot power were obtained by hot air drying（HAD）, vacuum drying（VD）, explosion puffing drying（EPD） and spray drying（SD）. Physicochemical and nutrition properties of four micronized carrot powder were analyzed and compared. The experimental results were a^＊value（redness to greenness）： HAD〉VD〉SD〉EPD; Hygroscopicity： EPD〉 VD〉 HAD〉 SD; Rehydration ratio： VD〉 HAD〉 EPD〉 SD; Particles size： SD〉 HAD〉 EPD〉 VD.After four drying process, the VC content and β-carotene content of product obtained by HAD and VD were relatively higher. Meantime, the total sugar content and reducing sugar content of product obtained by EPD and SD were relatively higher.

关 键 词：热风干燥 真空干燥 变温压差膨化干燥 喷雾干燥 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]