| 不同加工方式对火龙果果粉理化特性的影响 |
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| 引用本文： | 刘洋洋,龚霄,刘义军,袁源,刘飞,李积华,周伟.不同加工方式对火龙果果粉理化特性的影响[J].热带作物学报,2021,42(9):2689-2695. |
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| 作者姓名： | 刘洋洋 龚霄 刘义军 袁源 刘飞 李积华 周伟 |
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| 作者单位： | 1.中国热带农业科学院农产品加工研究所,农业农村部热带作物产品加工重点实验室,广东湛江 5240012.海南省果蔬贮藏与加工重点实验室,广东湛江 524001 |
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| 基金项目： | 广东省优稀水果现代农业产业技术体系创新团队项目(2019KJ116);中国热带农业科学院基本科研业务费专项资金(1630122017013) |
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| 摘 要： | 为了研究火龙果果粉的加工适宜性,以‘台农3号’红肉火龙果为材料,制备了淀粉全果粉、糊精全果粉、糊精速溶粉3种火龙果果粉,比较了三种果粉流动性、色泽、总多酚、总黄酮等理化性质差异,并探讨不同加工方式制备的火龙果果粉在工业生产中的应用前景。结果表明：淀粉全果粉呈颗粒状,休止角为36.6°、Carr index（CI值）为18.3,均小于糊精全果粉（休止角38.6°、CI值20）和糊精速溶粉（休止角42.1°、31.6）,具有更好的流动性好;淀粉全果粉为红色,色泽a*值为34.64,比糊精全果粉（a*值为37.27）颜色略浅,但比粉色的糊精速溶粉（a*值为24.62）色泽深;分散性方面,糊精速溶粉分散所需时间最短,仅75 s,而淀粉全果粉和糊精全果粉分别为135、156 s;3种果粉中,糊精全果粉的营养及活性成分含量最高,蛋白质含量为1.7 g/100 g,总黄酮、总多酚和甜菜苷的含量分别为13.06、14.29、3.94 mg/g;糊精速溶粉可用于加工固体饮料等需要完全溶解的产品,而糊精全果粉和淀粉全果粉则适用于压片糖果、营养强化剂等溶解性要求不高的产品。总体表明,3种果粉各有优势,为满足不同加工需求提供了选择。
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| 关 键 词： | 火龙果果粉 加工方式 理化性质 |
| 收稿时间： | 2020-09-16 |
Effect of Different Preparation Methods on Properties of Pitaya Fruit Powder |
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| LIU Yangyang,GONG Xiao,LIU Yijun,YUAN Yuan,LIU Fei,LI Jihua,ZHOU Wei.Effect of Different Preparation Methods on Properties of Pitaya Fruit Powder[J].Chinese Journal of Tropical Crops,2021,42(9):2689-2695. |
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| Authors: | LIU Yangyang GONG Xiao LIU Yijun YUAN Yuan LIU Fei LI Jihua ZHOU Wei |
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| Institution: | 1. Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs / Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China2. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China |
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| Abstract: | In order to obtain the suitability evaluation for processing pitaya fruit powder and study the application prospect of three kinds of red pitaya fruit powder made by different preparation procedures during the industrial production, namely the whole fruit powder with starch (WFPS), the whole fruit powder with maltodextrin (WFPM), and instant powder with maltodextrin (IPM), the physicochemical properties,including flowability, color, total phenolic content and total flavonoid content of powders were investigated to compare the differences. The results of physical property showed that WFPS, a spherical shape, particle had better liquidity with the repose angle of 36.6° and CI 18.3 than WFPM with the repose angle of 38.6°and CI of 20 and IPM with the repose angle of 42.1°and CI of 31.6. The value of a* of WFPS was 34.64 with a red color, lower than 37.27 of WFPM with a brighter color and higher than 24.62 of IPM with a pink color. 75 s, 135 s and 156 s were needed for IPM, WFPS and WFPM to be dispersed in water respectively. WFPM had more quantities in nutrient and active components such as protein 1.7 g/100 g, total flavonoids13.06 mg/g, total polyphenols 14.29 mg/g, beet glycosides 3.94 mg/g. IPM could be used to produce some products which needed to be completely dissolved, such as the solid beverage, while WFPS and WFPM be suitable for pressed candy, nutritional fortifier and other products with low solubility requirements. In conclusion, all three kinds of power have their own advantages which can offer a choice to meet different processing method needs. |
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| Keywords: | pitaya powder preparation methods physicochemical properties |
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