不同干燥方式对白熟期枣粉品质的影响  

Effect of Different Drying Methods on the Quality of Powder Prepared from Fresh Jujube at White Ripening Stage

作　　者：刘可昕 王勤 聂馨玙 刘可心 孟辰 赵智慧[3] 敖常伟[1] LIU Kexin;WANG Qin;NIE Xinyu;LIU Kexin;MENG Chen;ZHAO Zhihui;AO Changwei(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Bingtuan Xingxin Vocational and Technical College,Urumqi 830000,Xinjiang,China;Research Center of Chinese Jujube,Hebei Agricultural University,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]新疆生产建设兵团兴新职业技术学院,新疆乌鲁木齐830000 [3]河北农业大学中国枣研究中心,河北保定071000

出　　处：《食品研究与开发》2024年第4期151-157,共7页Food Research and Development

基　　金：新疆生产建设兵团兴新职业技术学院2023年度院级课题立项项目(YJZDKT202317)。

摘　　要：该研究以白熟期婆枣为原材料,研究日光干燥(sunlight drying,SD)、热风干燥(hot air drying,HAD)、二流体喷雾干燥(two-fluid spray drying,TSD)、真空冷冻干燥(vacuum freeze drying,VFD)对枣粉物理性质、营养品质及抗氧化活性的影响。采用主成分分析及聚类分析,将不同干燥方式枣粉的理化指标分为3个主成分,根据综合得分进行排序,结果为VFD>HAD>SD>TSD。根据不同干燥方式枣粉的理化指标,将4种干燥方式聚为2类,HAD、SD、TSD聚为第一类,VFD聚为第二类。The fruits of the jujube variety'Pozao'at the white ripening stage were treated with sunlight drying(SD),hot air drying(HAD),two-fluid spray drying(TSD),and vacuum freeze drying(VFD),and then the physical properties,nutrient content,and antioxidant activities of jujube powder were determined.The princi-pal component analysis and cluster analysis were performed,and the physical and chemical properties of ju-jube powder prepared with different dry ing methods were attributed to three principal components.The compre-hensive score of the jujube powder followed the trend of VFD>HAD>SD>TSD.According to the physical and chemical properties of ju jube powder,the four drying methods were clustered into two categories,with HAD,SD,and TSD in the first category and VFD in the second category.

关 键 词：白熟期鲜枣 干燥方式 枣粉 理化性质 主成分分析 聚类分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]