果蔬粉结块原因及防止措施研究  

The Influence Factors and Prevention Measures of Fruit and Vegetables Powder Agglomeration

作　　者：李利霞 李国全 贾凤荣 张明 LI Li-xia;LI Guo-quan;JIA FENG-rong;ZHANG Ming(Beijing Lvyou Food Co., LTD, Beijing 101149, China)

机构地区：[1]北京市绿友食品有限公司,北京101149

出　　处：《中国果菜》2017年第3期17-19,共3页China Fruit & Vegetable

摘　　要：对于含糖量较高的干制果蔬粉,在夏季高温高湿环境下,贮藏过程中易出现结块问题,严重影响产品的质量稳定性。本文阐述了果蔬粉的开发意义、分析了果蔬粉结块的原因,并从提高玻璃化转变温度、添加抗结剂,以及改善包装和贮藏条件来阐述如何防止果蔬粉结块的问题,对延长果蔬粉的货架期及贮运期有重要的实际意义。For high sugar content of dried fruit powder,under high temperature and high humidity environment in thesummer,easy agglomeration problems are easy to occur during storage,which seriously affect the quality stability ofproduct.This paper elaborated the significance of the development of fruit and vegetables powder,and analyzed theinfluencing factors of fruit and vegetable powder agglomeration.Then the author illustrated how to solve the problem of fruitand vegetables powder agglomeration,for example improving the glass transition temperature,adding anticaking agent,aswell as improving the conditions of packaging and storage,in order to prolong the shelf-life of fruit and vegetables,as wellas the storage period.So,it has important practical significance and broad application prospects.

关 键 词：果蔬粉 结块 玻璃化转变温度 抗结剂 改善包装和贮藏条件 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]