不同干燥方式对枣粉品质的影响  

Effect of Drying Methods on Quality Characteristics of Jujube Powder

作　　者：周禹含[1,2] 毕金峰[1,2] 陈芹芹[2] 刘璇[2] 吴昕烨[2] 周沫[2] 陈瑞娟[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]中国农业科学院农产品加工研究所 农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品科学》2014年第11期36-41,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD31B06);中国农业科学院基本科研业务费预算增量项目(2013ZL014)

摘　　要：通过对变温压差膨化干燥、真空干燥、热风干燥和真空冷冻干燥4种干燥方式所得枣粉的物理特性和营养成分的分析测定,研究不同干燥方式对枣粉品质的影响。结果表明:在物理特性方面:真空干燥和真空冷冻干燥枣粉呈现较好色泽,真空冷冻干燥枣粉溶解性差于其他3种枣粉,吸湿性无明显差异,变温压差膨化干燥和热风干燥枣粉复水性较好,真空冷冻干燥枣粉的粒径和堆积密度最小;在营养成分方面:4种枣粉的营养成分较鲜样均有不同程度的降低,变温压差膨化干燥和真空冷冻干燥枣粉的还原糖和总糖含量相对较高,真空干燥枣粉总酸含量最高,真空干燥和真空冷冻干燥枣粉的VC和黄酮含量较高,真空冷冻干燥和变温压差膨化干燥枣粉的环磷酸腺苷含量稍高于其他两种。枣粉的综合评分结果显示,真空冷冻干燥枣粉品质最佳,其次是真空干燥枣粉和变温压差膨化干燥枣粉,热风干燥枣粉品质最差。真空冷冻干燥和真空干燥生产成本高,变温压差膨化干燥枣粉品质较好,且所需干燥时间短,生产效率高、成本低,适宜在枣粉加工产业推广。The physical properties and nutritional contents of jujube powder prepared by explosion puffing drying, vacuum drying, hot air drying and vacuum freeze drying were measured and analyzed to explore the effects of drying methods on quality characteristics of jujube powder. The results showed that the color of jujube powder prepared by vacuum drying and vacuum freeze drying were much better; jujube powder prepared by vacuum freeze drying was less soluble than that obtained from the other methods; no significant difference was found in hygroscopicity; jujube powder prepared by explosion puffing drying and hot air drying had better rehydration, while jujube powder prepared by vacuum freeze drying had the smallest particle size and bulk density. The nutritional contents of all four kinds of jujube powder were decreased compared with fresh winter jujube, but reducing sugar and total sugar content of jujube powder prepared by explosion puffing drying and vacuum freeze drying were higher; jujube powder prepared by vacuum drying had the highest level of total acid content; vitamin C and flavonoid contents of jujube powder prepared by vacuum drying and vacuum freeze drying were higher; Cyclic adenosine monophosphate contents in jujube powder prepared by vacuum freeze drying and explosion puffing drying were higher than in that obtained from the other two methods. Based on the results of comprehensive scoring, the quality of jujube powder prepared by vacuum freeze drying was the best, followed by vacuum drying and explosion puffing drying, while jujube powder prepared by hot-air drying was the worst. However, high cost was needed for vacuum freeze drying and vacuum drying. In conclusion, jujube powder prepared by explosion puffing drying has better overall quality with high drying efficiency and low cost, which makes it suitable for extensive application in jujube powder processing industry.

关 键 词：变温压差膨化干燥 真空干燥 热风干燥 真空冷冻干燥 枣粉 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]