不同干燥方式联合熟化处理对板栗粉品质特性及微观结构的影响  

Effect of Cooking Combined with Different Drying Methods on the Quality Characteristics and Microstructure of Chinese Chestnut Powder

作　　者：薛艾莲 夏晓霞 寇福兵 冉欢 雷小娟 赵吉春 曾凯芳[1,2] 明建[1,2] XUE Ailian;XIA Xiaoxia;KOU Fubing;RAN Huan;LEI Xiaojuan;ZHAO Jichun;ZENG Kaifang;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Research Center of Food Storage and Logistics,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品贮藏与物流研究中心,重庆400715

出　　处：《食品科学》2022年第9期62-70,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2019YFD1002300)。

摘　　要：以新鲜板栗及经熟化处理的板栗为原料,采用热风干燥(hot air drying,HAD)、真空冷冻干燥(vacuum freeze drying,VFD)、真空射频干燥(radio frequency-vacuum drying,RFVD)和气体射流冲击干燥(air-impingement jet drying,AJID)4种干燥方式分别加工制备板栗生、熟粉,探究熟化处理及不同干燥方式对板栗粉品质特性及微观结构的影响。结果表明,HAD制备的板栗生、熟粉的脂肪含量较高,但色泽和品质较差,且颗粒分布不均;VFD制备的板栗生、熟粉水分质量分数最低(3.01%、4.29%)、耐贮藏,其淀粉和游离酚含量均最高,粉体亮度最大且色泽较白,生粉颗粒呈不规则大片层状结构。RFVD和AJID制备的板栗生、熟粉还原糖含量均较高,游离酚含量显著高于HAD产物,微观结构保持度较好,但粉体色泽不佳。经熟化处理后,不同干燥方式制备的板栗熟粉持水性增加,堆积密度升高,但游离酚含量、亮度L*值降低,粉体颗粒体积膨胀,表面较粗糙,出现折叠起皱现象。综上,熟化和不同干燥方式处理对板栗粉的品质特性和微观结构均存在显著影响,因此要综合考虑生产成本和工业化生产需求来选择制备板栗粉的最佳方法。Raw and cooked chestnut powders were prepared from fresh and cooked Chinese chestnuts,respectively,by four drying methods:hot air drying(HAD),vacuum freeze drying(VFD),radio frequency-vacuum drying(RFVD)and air-impingement jet drying(AJID).The aim of this study was to investigate the effects of cooking treatment and different drying methods on the quality characteristics and microstructure of chestnut powder.The results showed that the raw and cooked chestnut powders prepared by HAD had higher fat contents,but possessed poorer color and quality and uneven particle size distribution.The raw and cooked chestnut powders dried by VFD had the lowest moisture content(3.01%and 4.29%,respectively)and better storability,and their starch and free phenol contents were the highest.Moreover,they had the highest brightness and whiter color,while the raw powder particles showed an irregular large-scale lamellar structure.The raw and cooked powders prepared by RFVD and AJID had higher reducing sugar contents,and the content of free phenol was significantly higher in them than in the counterparts prepared by HAD.Furthermore,their microstructure was maintained well,but their color was poor.After cooking,the water-holding capacity and bulk density of chestnut powders prepared by different drying methods were increased,while the free phenol content and brightness(L*)were decreased,and the powder particles became swollen with a surface rougher,which was folded and wrinkled.In summary,cooking treatment and different drying methods had significant effects on the quality characteristics and microstructure of chestnut powder.Therefore,the production cost and the requirements for industrial need to be considered in selecting the best method to prepare chestnut powder.

关 键 词：干燥方式 熟化 板栗粉 品质特性 微观结构 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]