不同干燥方式对佛手瓜全粉品质的影响  

Effect of Different Drying Methods on the Quality of Chayote Powder

作　　者：雷湘兰[1] 孙倩[1] 王宇鸿[1] 

机构地区：[1]海南职业技术学院热带农业技术学院,海南海口570216

出　　处：《现代食品》2016年第15期82-85,共4页Modern Food

基　　金：海南省教育厅科研基金(编号:HNKY2015-65)

摘　　要：以新鲜佛手瓜为材料,采用热风干燥、真空干燥和喷雾干燥3种不同的干燥方式加工佛手瓜粉,比较不同干燥方式对佛手瓜粉Vc保留率、色泽、堆积密度、分散性、得率和感官品质的影响。结果表明:喷雾干燥加工的佛手瓜粉在Vc保留率、堆积密度、分散性和感官评价方面优于真空干燥和热风干燥。真空干燥和喷雾干燥加工的佛手瓜粉总色泽相差较接近,且优于热风干燥。热风干燥和真空干燥的得率明显高于喷雾干燥。综合考虑,喷雾干燥可较好保持佛手瓜粉的产品品质,而真空干燥可获得较高产品得率,实际生产可根据产品定位加以选择运用。Taking fresh chayotes as materials,use hot air drying,vacuum drying and spray drying in the Chayote powder processing. Comparison of different drying methods on chayotes powder Vc retention rate,color,density,dispersion,yield and sensory quality. The results show that the ratio,bulk density,dispersion and sensory evaluation of these aspects is better than that of vacuum drying and hot air drying spray drying processing of preserved chayote powder in Vc. Vacuum drying and spray drying of Chayote powder is close to the total color difference and better than hot air drying. The rate of hot air drying and vacuum drying was significantly higher than that of spray drying. Comprehensive consideration,spray drying can maintain chayotes powder product quality,and vacuum drying to obtain a higher product yield. Actual production can be selected according to the product positioning.

关 键 词：佛手瓜粉 品质 热风干燥 真空干燥 喷雾干燥 

分 类 号：T205[一般工业技术]