| 不同干燥方式对蓝莓果粉品质的影响 |
| |
| 引用本文： | 李珂昕,蔡敬民,胡勇,芮世凡,尤逢惠,王储炎.不同干燥方式对蓝莓果粉品质的影响[J].中国果业信息,2019,48(6). |
| |
| 作者姓名： | 李珂昕 蔡敬民 胡勇 芮世凡 尤逢惠 王储炎 |
| |
| 作者单位： | 合肥学院生物食品与环境学院,合肥学院生物食品与环境学院,安庆蓝莓农业科技有限公司,合肥学院生物食品与环境学院,安徽省农业科学院农产品加工研究所,合肥学院生物食品与环境学院 |
| |
| 基金项目： | 安徽省重点研究及开发计划项目(1804a07020120)、安徽省重大科技攻关项目(18030701145)、安徽省自然科学(1808085MC91)、合肥学院科研发展基金应用型项目(17YYXA01)。 |
| |
| 摘 要： | 本文分别采用真空冷冻干燥、远红外干燥、热风干燥、真空微波干燥、喷雾干燥5种干燥方式制备蓝莓果粉,研究不同干燥方式对果粉的物理特性、基本营养成分和颗粒结构的影响。试验结果表明：真空冷冻干燥和喷雾干燥的蓝莓果粉容重较低,分别为0.248 g/mL和0.420 g/mL,润湿下沉时间和分散时间较短,分别为37.67s 和 23.77s、1s和1s,水合能力较高,分别为8.54g/g和10.74g/g,游离氨基酸含量较高；扫描电镜图片显示真空冷冻干燥的蓝莓果粉颗粒薄片状,喷雾干燥的蓝莓果粉颗粒球形,空隙适中。综上认为,真空冷冻干燥和喷雾干燥的蓝莓果粉品质较优,能够最大限度的保留营养成分,这对实现蓝莓果粉工业化生产选择合适干燥方式能够提供一定的理论依据。
|
| 关 键 词： | 蓝莓果粉 不同干燥方式 品质 |
| 收稿时间： | 2019/7/12 0:00:00 |
| 修稿时间： | 2019/7/25 0:00:00 |
Effects of different drying methods on the quality of blueberry fruit powder |
| |
| Cai Jingmin,Hu Yong,Rui Shifan,You Fenghui and Wang chuyan.Effects of different drying methods on the quality of blueberry fruit powder[J].China Fruit News,2019,48(6). |
| |
| Authors: | Cai Jingmin Hu Yong Rui Shifan You Fenghui and Wang chuyan |
| |
| Institution: | College of Biotechnology Food Science and Environmental Engineering,Hefei University,AnqingLanmei Agricultural Technology Co,Ltd,College of Biotechnology Food Science and Environmental Engineering,Hefei University,Institute of Agro-products Processing,Anhui Academy of Agricultural Sciences,College of Biotechnology Food Science and Environmental Engineering,Hefei University |
| |
| Abstract: | In this study, blueberry jelly was dried and ground to prepare blueberry fruit powder by different drying methods including vacuum freeze-drying, far-infrared drying, hot air drying, vacuum microwave drying and spray drying.The effects of different drying methods on the physical properties, basic nutrients and particle structure of fruit power were studied. The experimental results indicated that blueberry fruit power prepared by vacuum drying and spray drying had low bulk density of 0.248 g/mL and 0.420 g/mL, shorter wet sinking time of 37.67s and 1s, shorter dispersion time of 23.77s and 1s, higher hydration capacity of 8.54 g/g and 10.74 g/g, respectively; higher free amino acid content. Scanning electron microscopic images showed that the vacuum freeze-dried blueberry fruit powder granules were thin, and the spray dried powder granules were spherical, with a moderate porosity. In conclusion, blueberry fruit powder with vacuum freeze-drying and spray drying have better quality and retain nutrients to the maximum. This provides a theoretical basis for realizing the appropriate drying method of blueberry fruit powder in industrial production. |
| |
| Keywords: | blueberry fruit powder different drying methods quality |
|
| 点击此处可从《中国果业信息》浏览原始摘要信息 |
| 点击此处可从《中国果业信息》下载免费的PDF全文 |
|
