不同干燥方式对壶瓶枣粉品质的影响  

Effects of different drying methods on the quality of Ziziphus Jujube Mill.cv.Hupingzao

作　　者：张耀雷[1,2,3,4] 黄立新[1,2,3,4] 张彩虹[1,2,3,4,5] 谢普军[1,2,3,4] 张琼[1,2,3,4] 丁莎莎[1,2,3,4] 

机构地区：[1]中国林业科学研究院林产化学工业研究所 [2]生物质化学利用国家工程实验室 [3]国家林业局林产化学工程重点开放性实验室 [4]江苏省生物质能源与材料重点实验室,江苏南京210042 [5]中国林业科学研究院林业新技术研究所,北京100091

出　　处：《食品工业科技》2016年第1期76-79,85,共5页Science and Technology of Food Industry

基　　金：国家林业局948技术引进项目(2012-4-12);中国林科院林业新技术所基本科研业务费专项资金(CAFINT2013C04)

摘　　要：研究不同干燥方式对壶瓶枣粉品质的影响,采用热风干燥、真空干燥、真空冷冻干燥、二流体喷雾干燥及超声波雾化干燥对壶瓶枣肉进行干燥处理,比较不同干燥方式对产品含水率、色差、水溶性成分、粒度的影响。结果表明,热风干燥、真空干燥和真空冷冻干燥的产品均呈不规则块状,且热风干燥和真空干燥对壶瓶枣肉中水溶性成分影响较大,产品色差（ΔE）偏高;二流体喷雾干燥和超声波雾化干燥的产品含水量最低,分别为2.39%和2.58%,均呈颗粒状,粒度在30~200μm范围内呈正态分布,平均粒度均为75μm左右,说明超声波雾化干燥和二流体喷雾干燥的干燥效果较佳。The hot air drying（ HD）,vacuum drying（ VD）,vacuum freeze drying（ FD）,two- fluid spray drying（ TFSD）and ultrasonic spray drying（ USD） technologies were used to dry Ziziphus Jujube Mill.cv.Hupingzao in this paper.And the properties（ moisture content,color difference（ ΔE）,water- soluble component,particle size distribution） of the dried product by the five drying methods were compared.The HD and VD demonstrated significant impact on the water- soluble component of the product,and the ΔE of the products were higher. The product by TFSD and USD were more granular,the moisture contents of that were lower（ 2.39% and 2.58%）,and the particle size distribution of that appeared normal distribution within 30 ~ 200 μm and the average value was 75 μm,but the products by HD,VD and FD were showed in block shape. Considering all these factors,TFSD and USD were the suitable drying methods for jujube drying.

关 键 词：干燥 壶瓶枣 含水量 水溶性成分 色差 粒度 

分 类 号：TS201.2[轻工技术与工程—食品科学]