不同干燥工艺对苹果粉品质的影响研究  

Influence of Different Drying Methods on Quality of Apple Powder

作　　者：马超[1] 张建昌[2] 李新胜[1] 古静燕[1] 周萍[1] 王朝川[1] 吴茂玉[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014 [2]山东省轻工业设计院,山东济南250014

出　　处：《中国果菜》2015年第8期15-19,共5页China Fruit & Vegetable

基　　金：2012年度国家科技支撑计划项目(2012BAD31B01)

摘　　要：不同的干燥工艺对苹果粉品质的影响不同,本文探讨了热风干燥、微波干燥、热风-微波干燥、热风-低温气流膨化、热风-微波-低温气流膨化这5种方法对苹果粉品质(持水力、膨胀力、Vc含量、可滴定酸含量、还原糖含量等)的影响。试验结果表明:热风-微波-低温气流膨化对苹果粉品质影响最小,其次是热风-低温气流膨化,热风干燥对苹果粉品质的影响最大。In this paper, the influences on the quality of apple powder were discussed, involved five drying methods including hot air drying, microwave drying, hot air-microwave drying, hot air-explosion puffing drying, hot air-microwave-explosion puffing drying. The result showed that hot air-microwave-explosion puffing drying had minimum effect on apple powder, the effect of hot air-explosion puffing drying was the second, and hot air drying had the worst effect on the quality of apple powder.

关 键 词：干燥工艺 苹果粉 品质影响 

分 类 号：S636.1[农业科学—蔬菜学]