热风干燥温度对新疆红肉苹果粉品质的影响  

Effect of Drying Temperature on the Quality of Apple Powder Made from Red-Fleshed Apples Grown in Xinjiang

作　　者：苟小菊 刘冬[1] 杨曦[1] 郭玉蓉[1] GOU Xiaoju;LIU Dong;YANG Xi;GUO Yurong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品科学》2018年第21期87-93,共7页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-27)

摘　　要：红肉苹果风味独特,花青素和多酚类物质含量高,拥有较高的食用价值。本研究采用对流式热风薄层干燥设备,探究热风温度(40～80℃)对红肉苹果粉理化性质、感官品质、营养成分及抗氧化性等的影响。结果表明:低温、长时(40℃、210 min)或高温、短时(80℃、90 min)干燥均对红肉苹果粉营养成分、感官品质及抗氧化活性造成不同程度破坏,而相对适中的干燥温度和时间(50℃、180 min)可使干燥后红肉苹果粉的色泽、溶解性、多酚含量及抗氧化性更佳。综合考虑,50℃可作为红肉苹果粉对流式热风薄层干燥的最佳干燥温度,在此温度下获得的红肉苹果粉具有最佳的综合品质。Red-fleshed apples have a unique flavor and high contents of anthocyanins and polyphenols as well as a high food value.Using a hot-air convective dryer,red-fleshed apples grown in Xinjiang was processed into apple powder for the purpose of investigating the effect of drying temperature(40–80℃)on physiochemical properties,sensory characteristics,nutritional components and antioxidant properties of apple powder.The results showed that low temperature long time(40℃,210 min)and high temperature short time(80℃,90 min)drying caused losses of nutritional components,sensory quality and antioxidant activity.On the other hand,moderate drying temperature and time(50℃,180 min)better maintained the color,solubility,polyphenol content and antioxidant activity of apples.Overall,the optimal drying temperature to obtain the best quality of apple powder was determined to be 50℃.

关 键 词：红肉苹果 热风干燥 感官评价 抗氧化性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]