南瓜粉干燥技术研究进展  

Research Advances of Drying Technology of Pumpkin Powder

作　　者：赵安娜 李彩云 孟亚萍 ZHAO Anna;LI Caiyun;MENG Yaping(Department of Food Engineering,Luohe Food Vocational College,Luohe 462000,China)

机构地区：[1]漯河食品职业学院食品工程系,河南漯河462000

出　　处：《食品安全导刊》2022年第25期170-173,共4页China Food Safety Magazine

摘　　要：南瓜粉是南瓜深加工领域的主要产品之一。本文结合近年来南瓜粉干燥技术的相关研究,对目前南瓜粉主要干燥技术进行总结,以南瓜粉主要营养成分和理化活性物质为主要评价指标,比较了不同干燥工艺对南瓜粉品质的影响,并对南瓜粉干燥技术的未来发展趋势进行了展望,以期对南瓜粉干燥技术领域和南瓜粉加工产业的发展提供参考。Pumpkin powder is one of the main products in the field of pumpkin deep processing.In this paper,combined with the relevant research on the drying technology of pumpkin powder in recent years,the main drying technology of pumpkin powder is summarized.The main nutritional components and physicochemical active substances of pumpkin powder are used as the main evaluation indicators to compare the effects of different drying processes on the quality of pumpkin powder.The future development trend of pumpkin powder drying technology is prospected,in order to provide reference for the development of pumpkin powder drying technology and pumpkin powder processing industry.

关 键 词：南瓜粉 干燥技术 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]