紫甘蓝粉热风干燥动力学及其品质研究  

Study on Kinetic Modelling of Hot Air Drying and Quality of Red Cabbage Powder

作　　者：孙萍[1] 王宏达 王凤舞[1] 肖军霞[1] 耿欣[1] 郭丽萍[1] SUN Ping;WANG Hongda;WANG Fengwu;XIAO Junxia;GENG Xin;GUO Liping(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao Special Food Research Institute,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院青岛特种食品研究院,山东青岛266109

出　　处：《食品科技》2020年第8期61-67,共7页Food Science and Technology

基　　金：国家自然科学基金青年基金项目(31801457);青岛农业大学2018年实验技术研究课题(SYJK18-02)。

摘　　要：文章研究了不同干燥温度(50、55、60、65、70、75、80 ℃)条件下紫甘蓝干燥特性和品质变化。结果表明,随着干燥温度升高,紫甘蓝干燥速率明显增大,干燥时间缩短。通过模型拟合发现,Page模型能够较好地反映热风干燥过程中紫甘蓝水分比随干燥温度的变化。高温虽然使紫甘蓝粉红色变浅,除80 ℃外,其他温度下颜色均较好。紫甘蓝粉中总酚和硫代葡萄糖苷热稳定较好,因此干燥温度对其无显著影响。但是随着温度的升高,紫甘蓝粉中花色苷、Vc以及黑芥子酶活力和异硫氰酸酯形成量逐渐降低,高于60 ℃黑芥子酶和异硫氰酸酯形成量降低明显,花色苷和Vc在50、55、60 ℃之间无显著差异。因此,综合考虑干燥效率和紫甘蓝粉的活性成分,60 ℃是较适合紫甘蓝粉热风干燥的温度。研究结果对紫甘蓝粉的开发和生产提供了科学的技术支撑。In this paper,the drying characteristics and quality changes of red cabbage powder were evaluated at different hot air drying temperatures (50,55,60,65,70,75,80 ℃).The results showed that the drying rate increased significantly and drying time decreased dramatically as the increase of the drying temperature.The Page model could well reflect the change of moisture ratio in red cabbage powder with drying temperature during hot air drying.The color of cabbage powder got slighter with the increasing temperature,but the red color of all cabbage powder was well except that dried at 80 ℃.The drying temperatures did not affect the contents of total phenols and glucosinolates in red cabbage powder,indicating that total phenols and glucosinolates exhibited strong heat stability.However,the contents of anthocyanin,Vc and isothiocyanate as well as myrosinase activity gradually reduced with the increasing temperature.Isothiocyanate formation and myrosinase activity significantly reduced when temperature was higher than 60 ℃.No significant difference was found in anthocyanin and Vc content among 50,55,60 ℃.In conclusion,60 ℃ was the appropriate hot air drying temperature for red cabbage powder.These results provide scientific technical support for processing of red cabbage powder.

关 键 词：热风干燥 紫甘蓝粉 干燥动力学 硫代葡萄糖苷 黑芥子酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]