热风和远红外干燥温度对苦瓜全粉品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technol ogy 2015, Vol.31, No.7 热风与远红外干燥温度对苦瓜全粉品质的影响 朱香燕，张珺，何义雁，邓放明 （湖南农业大学食品科学技术学院，食品科学与生物技术湖南省重点实验室，湖南长沙410128 ） 摘要：本研究以新鲜苦瓜为原料，分别采用热风与远红外两种干燥方法在不同温度条件下（40 ℃、50 ℃、60 ℃、70 ℃、80 ℃） 制备苦瓜全粉，比较了两种不同干燥方法对苦瓜的干燥特性、色泽、Vc 含量及保留率、皂苷含量等品质指标的影响。结果表明：热 风干燥与远红外干燥的苦瓜全粉品质随温度的改变而呈规律性变化，随温度的升高，干基含水量下降速度加快，干燥时长缩短；与新 鲜苦瓜相比，制得的苦瓜全粉色泽随温度升高L 值(明度)与b 值（+黄，－蓝)变小，a 值(+红，－绿)变大；Vc 含量及保留率也随温度 的升高而呈现先升后降的趋势，并在60 ℃达到峰值；皂苷含量随温度升高而降低。同一温度条件下，热风干燥效果明显优于远红外 干燥。综合比较，热风干燥60 ℃条件下，干燥时间短，能耗损失低，苦瓜全粉色泽呈现好；Vc 含量为63.42 mg/ 100 g，且保留率高 达69.31%，皂苷含量为1.74%。 关键词：苦瓜粉；热风干燥；远红外干燥；品质 文章篇号：1673-9078(2015)7-265-269 DOI: 10.13982/j.mfst.1673-9078.2015.7.042 Effects of Hot Air and Far-infrared Drying Temperatures on Quality of Bitter Gourd (Momordica charantia L.) Powder ZHU Xiang-yan, ZHANG Jun, HE Yi-yan, DENG Fang-ming (Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China) Abstract：Fresh bitter gourds were powdered using hot air and far-infrared (FIF) drying methods at different temperatures (40 ℃, 50 ℃, 60 ℃, 70 ℃, and 80 ℃). Quality indicators such as drying characteristics, color parameters, content and retention rate of Vc, and momordicoside content, were compared. The results showed that all indicators exhibited regular changes with variations in temperature. As temperature increased, the moisture content decreased faster and drying time was shortened. Compared with fres h bitter gourd, values L (lightness) and b (+ yellow, - blue) of the color parameters of the powder reduced, while value a (+ red, - green) increased as the temperature incre