不同干燥方式对枣粉品质的影响_周禹含.pdfVIP

36 2014, Vol.35, No.11 食品科学 ※基础研究 不同干燥方式对枣粉品质的影响 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 （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） 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。 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 Effect of Drying Methods on Quality Characteristics of Jujube Powder ZHOU Yu-han1,2, BI Jin-feng1,2,*, CHEN Qin-qin2, LIU Xuan2, WU Xin-ye2, ZHOU Mo2, CHEN Rui-juan1,2 (1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China; 2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China) Abstract: 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 reduci