蓝莓微波真空干燥特性及工艺研究  

Study on Microwave Vacuum Drying Characteristics and Technology of Blueberry

作　　者：孙宇 霍瑞文 李莹莹 董世荣 徐微 SUN Yu;HUO Rui-wen;LI Ying-ying;DONG Shi-rong;XU Wei(College of Food Engineering,Harbin University,Harbin 150086,China)

机构地区：[1]哈尔滨学院食品工程学院,黑龙江哈尔滨150086

出　　处：《保鲜与加工》2021年第6期57-65,共9页Storage and Process

基　　金：哈尔滨学院青年博士科研启动基金项目(HUDF2019105)。

摘　　要：采用微波真空干燥法制备蓝莓粉,以蓝莓粉中花青素含量、感官评分和色差值为评价指标,研究微波功率、真空压强和麦芽糊精添加量对蓝莓干燥特性及产品品质的影响。通过单因素和响应面试验,得出影响蓝莓粉品质各因素的主次顺序为:真空压强>微波功率>麦芽糊精添加量,其中微波功率和真空压强的交互作用显著;微波真空干燥法制备蓝莓粉的最优工艺条件为:微波功率660 W,真空压强70 kPa,麦芽糊精添加量24%;在此最佳参数下,蓝莓粉中花青素含量为7.953 mg/g,与冻干蓝莓粉的色差值为9.426。研究结果可为蓝莓保藏和精深加工提供参考。Blueberry powder was prepared by microwave vacuum drying method.With the anthocyanin content,sensory evaluation and color difference of blueberry powder as evaluation indexes,the influence of microwave power,vacuum pressure and maltodextrin content on drying characteristics and quality of blueberry was studied.Through single factor and response surface experiments,the order of the factors influencing the quality of blueberry powder was as follows:vacuum pressure>microwave power>maltodextrin content,among which the interactions between microwave power and vacuum pressure was significant.The optimal microwave vacuum drying technology parameters for the preparation of blueberry powder were as follows:microwave power 660 W,vacuum pressure 70 kPa,and maltodextrin addition 24%.Under the above conditions,the anthocyanin content of blueberry powder was 7.953 mg/g,the color difference with freeze-dried blueberry powder was 9.426.The results can provide references for the preservation and further deep processing of blueberries.

关 键 词：微波干燥 真空干燥 蓝莓粉 干燥特性 工艺参数 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]