冷冻干燥与喷雾干燥对岗稔果粉品质影响的比较  

Quality comparison of rhodomyrtus tomemtosa's powder by vacuum freeze drying and spray drying

作　　者：唐辉[1] 钟瑞敏[1] 马金魁[2] 郭红辉[1] 刘永吉[1] 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005 [2]肇庆学院化学化工学院,广东肇庆526061

出　　处：《食品与机械》2017年第3期184-188,共5页Food and Machinery

基　　金：广东省科技计划研发与产业化项目(编号:2013B090600138);韶关学院2013年度科研项目(编号:韶科[2013]205号-14;经费编号:433-99000405);2015年度韶关市社会发展领域项目(编号:韶科[2015]72号-17;经费编号:433-99000312)

摘　　要：利用AHP模糊数学方法对两种干燥方式的岗稔果粉进行综合感官评价,并分析了岗稔果粉各项感官指标与理化性质的相关性。结果表明,真空冷冻干燥制得的果粉的总糖、还原糖、总酸、花色苷含量以及流动性与溶解性都要优于喷雾干燥制得的;但喷雾干燥制得的样品含水量更低,色泽较好,综合感官指标值高于真空冷冻干燥制品;岗稔果粉的色泽与其花色苷含量、色差a值呈显著相关;岗稔果粉的滋味与其总糖、还原糖、总酸含量呈显著相关;岗稔果粉的质地与其流动性和溶解性呈显著相关性。真空冷冻干燥岗稔果粉品质好,产品附加值高,喷雾干燥岗稔果粉综合感官指标较好,适于工业化生产。The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa ＇ s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocya- nin content of Rhodomyrtus tomemtosa ＇powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the color was better, the comprehensive sensory index value was higher than that of vacuum freeze-dried product. The color of Rhodomyrtus tomemtosa＇ s powder was significantly correlaled with its anthocyanin content and color difference a＊ value. Results suggested that the taste of the Rhodomyrtus tomemtosa＇s powder was significantly correlated with its total sugar content, reducing sugar, and total acid content. There was a significant correlation between the texture of the powder anti its physical properties such as flowability and solubility. In summary, the vacuum freeze dried produces high quality Rhodomyrtus tomemtosa＇s powder, while the spray drying makus Rhodomyrtus tomemtosa ＇ s powder with better comprehensivu sensory index and suitable for industrial production.

关 键 词：真空冷冻干燥 喷雾干燥 岗稔 果粉 AHP 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]