喷雾干燥及热风干燥对南瓜粉营养特性及感官品质的影响_周爱梅.pdf

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.5 喷雾干燥及热风干燥对南瓜粉营养特性和 感官品质的影响 周爱梅 1 1 2 1 1 2 ，万艳娟 ，李少华 ，赵力超 ，林淑苑 ，李启圣 （1.华南农业大学食品学院，广东广州 510642）（2.广州市泮塘食品有限公司，广东广州 510545） 摘要：以新鲜南瓜为原料，分别研究了喷雾干燥及热风干燥两种不同干燥工艺对南瓜粉营养特性和感官性能的影响，重点研究了 喷雾干燥的干燥温度、压缩空气流量与改良剂添加量（南瓜固形物与麦芽糊精比例）及热风干燥的干燥温度、物料厚度与改良剂添加量 （南瓜固形物与麦芽糊精比例）三个因素的影响，以南瓜粉成品的Vc 和 β-胡萝卜素含量及感官评分作为评价指标，确定最佳干燥工艺。 结果表明，南瓜粉最佳的喷雾干燥工艺条件为：进风温度 180 ℃、压缩空气流量480 L/h、麦芽糊精添加量3:1；最佳热风干燥条件为： 干燥温度 75 ℃、物料厚度 0.8 cm、麦芽糊精添加量2:1。在此条件下所得南瓜粉成品的 Vc 和 β-胡萝卜素含量及感官评分分别为 64.49%、 67.35%、85 分及 50.84%、52.04%、77 分。 关键词：南瓜；酶解；喷雾干燥；热风干燥；南瓜粉 文章篇号：1673-9078(2011)5-528-533 Effect of Spray Drying and Hot Air Drying on the Nutritional and Sensory Properties of Pumpkin Powder 1 1 2 1 1 2 ZHOU Ai-mei , WAN Yan-juan , LI Shao-hua , ZHAO Li-chao , LIN Shu-yuan , LI Qi-sheng (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China) (2.Guangzhou Pantang Food Co., Ltd, Guangzhou 510545, China) Abstract: The effects of spray drying and hot air drying on the nutritional and sensory properties of pumkin powder using fresh pumkin as raw material were investigated. Emphases were laid on the effects of spray drying temperature, the flow of condensed air, the addition level of drying aid (the ratio of pumkin solid to maltodextrin) and the temperature of hot air drying, thickness of material and the addition level of drying aid (the ratio of pumkin solid to maltodextrin) on the quality of pumkin powder using the content of Vc and β- carotene and sensory score as indicators. Results showed pumkin powder with