牛心柿果粉真空干燥与真空冷冻干燥工艺的优化及其对品质的影响  

Optimization of Vacuum Drying and Vacuum Freeze-Drying Processes of Niuxin Persimmon Powder and Their Effect on Quality

作　　者：赵欣 赵丹 安燕燕 武林芝 隋志文 闫娟枝[1] ZHAO Xin;ZHAO Dan;AN Yan-yan;WU Lin-zhi;SUI Zhi-wen;YAN Juan-zhi(Department of Materials and Chemical Engineering,Taiyuan University,Taiyuan 030032,China;Shanxi Animal Husbandry and Veterinary School,Taiyuan 030024,China)

机构地区：[1]太原学院材料与化学工程系,太原030032 [2]山西省畜牧兽医学校,太原030024

出　　处：《中国调味品》2024年第10期126-132,共7页China Condiment

基　　金：山西省重点研发计划项目(201903D221028);山西省高等学校教学改革创新项目(PX-62353);教育部产学合作协同育人项目(231107282235332)。

摘　　要：以牛心柿为原料,采用优化后的真空干燥和真空冷冻干燥工艺制备牛心柿果粉,比较不同工艺对果粉品质的影响。结果表明,真空干燥最优工艺为装填厚度6 mm、干燥时间12 h、干燥温度60℃;真空冷冻干燥最优工艺为预冻阶段装填厚度15 mm、预冻时间4 h、预冻温度-35℃,升华干燥和解析干燥均采用梯度升温方式。对两种工艺加工的果粉品质进行对比,真空冷冻干燥果粉还原糖含量(566.3 mg/100 g)、总酚含量(13.24 g/kg)、总糖含量(731.6 mg/100 g)均高于真空干燥果粉,但总酸含量(31.34 g/100 g)低于真空干燥果粉;真空冷冻干燥果粉的色泽、滋味和口感、溶解性、持水性均优于真空干燥果粉,但流动性低于真空干燥果粉,优化后的真空冷冻干燥工艺制备的牛心柿果粉品质优于真空干燥工艺。With Niuxin persimmon as the raw material,optimized vacuum drying and vacuum freeze-drying processes are used to prepare Niuxin persimmon powder,and the effects of different processes on the quality of fruit powder are compared.The results show that the optimal vacuum drying process is filling thickness of 6 mm,drying time of 12 h and drying temperature of 60℃,and the optimal vacuum freeze-drying process is filling thickness during pre-freezing stage of 15 mm,pre-freezing time of 4 h and pre-freezing temperature of-35℃.Gradient heating method is used in both sublimation drying and analytical drying.The quality of fruit powder prepared by the two processes is compared.The reducing sugar content(566.3 mg/100 g),total phenol content(13.24 g/kg)and total sugar content(731.6 mg/100 g)of vacuum freeze-dried fruit powder are all higher than those of vacuum dried fruit powder,but the total acid content(31.34 g/100 g)is lower than that of vacuum dried fruit powder.The color,taste and mouthfeel,solubility and water holding capacity of vacuum freeze-dried fruit powder are superior to those of vacuum dried fruit powder,but the fluidity is lower than that of vacuum dried fruit powder.The quality of Niuxin persimmon powder prepared by the optimized vacuum freeze-drying process is better than that processed by vacuum drying process.

关 键 词：牛心柿果粉 真空干燥 真空冷冻干燥 工艺优化 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]