不同干燥方式对柚子皮粉加工特性及功能成分含量的影响  

Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder

作　　者：胡安阳 吕建秋 杜冰[1] HU Anyang;LV Jianqiu;DU Bing(College of Food Science,South China Agricultural University,Guangzhou 510000,China;New Rural Development Institute of South China Agricultural University,Guangzhou 510000,China)

机构地区：[1]华南农业大学食品学院,广东广州510000 [2]华南农业大学新农村发展研究院,广东广州510000

出　　处：《食品工业科技》2021年第5期170-176,共7页Science and Technology of Food Industry

基　　金：“三高”农业科技服务平台与特色产业;“三高”农业新技术与品种的集成。

摘　　要：为探究不同干燥方式对柚子皮粉品质的影响,以广东省梅州市大埔县白肉蜜柚的新鲜外表皮(仅油泡层,厚度1~2 mm)为原料,采用热风、热泵和真空冷冻3种干燥方式分别对其处理得到柚子皮粉,研究不同干燥方式制得的柚子皮粉在加工特性和功能成分含量等方面的性质。结果表明,不同干燥方式制得的柚子皮粉在加工特性和功能成分含量等方面都存在明显差异。其中热风干燥得到的柚子皮粉具有较高的持水率(7.48±0.15 g/g)、持油率(3.63±0.05 g/g)、溶解度(29.18%±0.74%)、溶胀率(536.16%±38.25%),且析水率较低(0.670±0.008 g/g),具有较好的冻融稳定性。热风干燥和热泵干燥得到的柚子皮粉含有较高的类黄酮(6.10±0.11、5.93±0.01 mg/g)、多糖(3.57%±0.13%、3.71%±0.09%)和水不溶膳食纤维(43.69%±0.01%、45.55%±0.02%),真空冷冻干燥得到的柚子皮粉含有较高的果胶(55.86%±0.06%)和水溶性膳食纤维(3.94%±0.17%)。其中热泵干燥得到的柚子皮粉在各方面均处于较好水平,且具有干燥时间短、能耗低等优点,更加适宜工厂大批量生产加工。The objective of this study was to explore the influence of different drying methods on the quality of pomelo peel powder.The fresh outer skin(only oil bubble layer,thickness of 1~2 mm)of white meat pomelo in Dapu County,Meizhou City,Guangdong Province was used as raw material,and the pomelo peel powder was obtained by three drying methods,i.e.hot air,heat pump and vacuum freezing.The processing characteristics and the content of functional components of pomelo peel powder obtained by different drying methods were researched.The results showed that there were significant differences in all aspects of pomelo peel powder obtained by different drying methods,among which the hot air dried pomelo peel powder had high water holding rate(7.48±0.15 g/g),oil holding rate(3.63±0.05 g/g),solubility(29.18%±0.74%),swelling rate(536.16%±38.25%),low water separation rate(0.670±0.008)g/g,and it had better freeze-thaw stability.The pomelo peel powder obtained by heat pump drying had higher flavonoid(6.10±0.11,5.93±0.01 mg/g),polysaccharide(3.57%±0.13%,3.71%±0.09%)and water-insoluble dietary fiber(43.69%±0.01%,45.55%±0.02%),the pomelo peel powder obtained by vacuum freeze-drying had higher pectin(55.86±0.06)and water-soluble dietary fiber(3.94%±0.17%).The pomelo peel powder obtained by heat pump drying was in a good level in all aspects,and had the advantages of short drying time and low energy consumption,which was more suitable for large-scale production and processing in factories.

关 键 词：柚子皮粉 干燥方式 加工特性 功能成分 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]