黑加仑果浆微波真空制粉工艺优化  

Optimization of microwave vacuum powdering process for blackcurrant pulp

作　　者：周鑫 郑先哲[1] 薛亮亮 刘成海[1] ZHOU Xin;ZHENG Xianzhe;XUE Liangliang;LIU Chenghai(School of Engineering,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2024年第8期279-289,共11页Journal of Northeast Agricultural University

基　　金：黑龙江省“双一流”学科协同创新成果项目(LJGXCG2023-002)。

摘　　要：为优化黑加仑果浆微波真空制粉工艺,通过中心组合试验分析干燥温度、真空度和干燥质量,对果粉花青素保留率、含水率、色差值与水溶性指数的影响,获得黑加仑果浆微波真空制粉最佳工艺。结果表明:真空度是影响花青素保留率和水溶性指数的关键因素,干燥温度主要影响含水率和色差值。最佳干燥工艺为干燥温度55.6℃、真空度0.07 MPa、干燥质量259.46 g,试验值与预测值之间相对误差为1.78%~3.94%,可有效提高果粉物理化学特性。To optimize the microwave vacuum powdering process for blackcurrant pulp,a central composite design was used to analyze the effects of drying temperature,vacuum level,and drying quality on the retention of anthocyanins,moisture content,color difference,and water solubility index of the resulting powder.The optimal process parameters were then identified.The results indicated that the vacuum level was the key factor influencing anthocyanin retention and water solubility while drying temperature primarily affected moisture content and color difference.The optimal drying process was drying temperature of 55.6℃,vacuum level of 0.07 MPa,and drying quality of 259.46 g.The relative errorr between the experimental value and the predicted value was 1.78%-3.94%,which could effectively improve the physical and chemical properties of fruit powder.

关 键 词：微波真空干燥 黑加仑 花青素保留率 干燥参数优化 理化性质 

分 类 号：S377[农业科学—农产品加工]