不同干燥方式对杨梅果粉品质的影响  

Effect of Drying Methods on Quality Characteristics of Bayberry Powder

作　　者：李伟[1,2] 郜海燕[1,2] 陈杭君[2] 吴伟杰[2] LI Wei;GAO Haiyan;CHEN Hangjun;WU Weijie(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]浙江省农业科学院食品科学研究所浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021

出　　处：《食品科学》2017年第13期77-82,共6页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0400904);公益性行业(农业)科研专项(201303073);国家自然科学基金青年科学基金项目(31501540)

摘　　要：通过比较不同干燥方式所得杨梅果粉的水分含量、溶解性、流动性、色泽、香气成分、VC含量、花色苷含量和总酚含量,研究真空干燥、真空冷冻干燥和热风-微波联合干燥3种干燥方式分别对杨梅果粉品质的影响。结果表明:真空冷冻干燥所得杨梅果粉水分含量(3.68%)最低,溶解性(57.68%)、流动性(34.25°)和色泽(a*值为24.48)最好,干燥后杨梅的特征香气成分损失最少,VC、花色苷和总酚含量(分别为103.51、122.81、144.59 mg/100 g)最高;其次是热风-微波联合干燥;真空干燥效果最差。综合考虑杨梅果粉的品质、干燥效率和成本,热风-微波联合干燥适宜在杨梅果粉加工产业推广应用。This investigation was aimed to study the effect of different drying methods namely,vacuum drying,vacuumfreezedrying and combined hot air-microwave drying on the quality of bayberry powder as indicated by moisture content,solubility,fluidity,color,aroma components,and the contents of VC,anthocyanins and total phenols.Results indicated thatbayberry powder produced by vacuum-freeze drying had the lowest moisture content(3.68%),the best solubility(57.68%),fluidity(34.25°)and color(a*is24.48),the least loss of characteristic aroma components,and the highest content of VC,anthocyanin and polyphenols(103.51,122.81and144.59mg/100g),followed sequentially by combined hot air-microwave andvacuum drying.Taking into consideration of product quality and drying efficiency and cost,combined hot air-microwave dryingwas selected as the most suitable method for potential applications in the bayberry powder processing industry.

关 键 词：杨梅果粉 真空干燥 真空冷冻干燥 热风-微波联合干燥 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]