岗稔全果颗粒干燥工艺优化及其品质的比较研究  

Optimization of Vacuum Low Temperature Drying Technology for Rhodomyrtus tomemtosa's Granule and Comparison of Its Quality

作　　者：唐辉[1] 钟瑞敏[1] 刘永吉[1] 郭红辉[1] TANG Hui;ZHONG Ruimin;LIU Yongji;GUO Honghui(Yingdong Institute of Food Science and Technology,Shaoguan University（Shaoguan 512005)

机构地区：[1]韶关学院英东食品科学与工程学院,韶关512005

出　　处：《食品工业》2018年第7期108-113,共6页The Food Industry

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

摘　　要：试验采用真空低温干燥方式干燥岗稔全果,湿法制粒制备全果颗粒,并对不同配方颗粒的品质进行了比较。结果表明,在岗稔匀浆平铺厚度为1 mm,干燥温度为57℃,干燥时间为4.5 h,真空度为0.1 MPa的真空干燥条件下,制备的岗稔全果粉花色苷保留量较高,含水率最低,果粉综合评分最好,达96.86分。湿法制粒后,岗稔全果颗粒较全果粉的色泽、流动性、沉淀率、润湿性、吸湿性等物理性质都有显著(p<0.05)的提高,水分含量也显著降低(p<0.05),利于冲调与保存。但是岗稔全果颗粒较全果粉的VC含量、花色苷含量、总酸、总酚也显著降低(p<0.05),营养价值有所下降。比较3种配方的岗稔全果颗粒,可以看出3种配方的岗稔全果颗粒的吸湿率与色度a*值有显著差异(p<0.05),其它理化指标之间没有显著差异(p>0.05),配方1的颗粒色度a*值较高,吸湿率较低,颗粒品质更好。The Rhodomyrtus tomemtosa＇s powder was dried by vacuum low temperature drying in this study, the Rhodomyrtus tomemtosa＇s granule was prepared with the method of wet granulation, and the quality of different formulation of Rhodomyrtus tomemtosa＇s granule was compared. The results showed that in the condition which vacuum degree of 0.1 MPa, drying temperature of 57 ℃, drying time 4.5 h, and tile thickness of 1 mm, the Rhodomyrtus tomemtosa＇s powder had the best dried qualities, such as the higher anthocyanins content, the lowest water content and the best Composite score that was 96.86. After wet granulation, comparing to the Rhodomyrtus tomemtosa＇s powder, the physical properties that include color, fluidity, precipitation rate, wettability and hygroscopicity, and water content of the Rhodomyrtus tomemtosa＇s granule with better Chongdiao and preservation were significantly improved（p〈0.05）, while the VC content, anthocyanins content, total acid and total phenol of the Rhodomyrtus tomemtosa＇s granule were significantly decreased（p〈0.05）. Compared with the three formulas of the Rhodomyrtus tomemtosa＇s granule, the result was indicative of a significantly different wettability and color a＊ value（p〈0.05）, however, there was no significant difference in others physiochemical index（p〉0.05）. The Rhodomyrtus tomemtosa＇s granule made by Formulas 1 had the best qualities, such as the higher color a＊ value and the lower wettability.

关 键 词：真空低温干燥 岗稔全果粉 岗稔全果颗粒 综合评分 理化性质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]