不同干燥方式对胡萝卜粉品质的影响  

Effects of Different Drying Methods on Carrot Powder Quality

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

机构地区：[1]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 [2]沈阳农业大学食品学院,辽宁沈阳110061

出　　处：《食品科学》2014年第11期48-53,共6页Food Science

基　　金：国家公益性行业(农业)科研专项(201303079);“十二五”国家科技支撑计划项目(2012BAD31B06)

摘　　要：分别采用热风干燥、中短波红外干燥、真空微波干燥、真空干燥4种干燥方式对胡萝卜进行干燥制粉,对4种胡萝卜粉的品质进行对比和分析。结果表明:胡萝卜粉的色泽中a*值和复水能力的表现为中短波红外干燥>真空干燥>真空微波干燥>热风干燥;经过4种干燥方式制备的胡萝卜粉吸油能力无明显差异;中短波红外干燥的胡萝卜粉总糖和β-胡萝卜素含量最高,真空干燥的胡萝卜粉VC含量最高;综合来看,中短波红外干燥胡萝卜粉品质优良,适宜于进行胡萝卜粉加工的工业化生产。The physico-chemical and nutrition properties of four types of carrot powder, obtained respectively by hot air drying(HAD), short- and medium-wave infrared drying(S&MID), vacuum microwave drying(VMD) and vacuum drying(VD), were compared and discussed. Results showed that a* value(redness to greenness) and rehydration ratio of carrot powder produced by different drying methods followed the decreasing order: S&MID > VD > VMD > HAD. The oilholding capacity of carrot power obtained by four drying methods had no significant differences. The highest total sugar content and β-carotene contents were observed in S&MID carrot power, and VD carrot power was the richest in VC. In summary, short- and medium-wave infrared drying is suitable for industrial production of carrot powder due to the excellent product quality.

关 键 词：热风干燥 中短波红外干燥 真空微波干燥 真空干燥 胡萝卜粉 品质 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]