真空干燥与真空冷冻干燥对番石榴果粉品质的影响
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摘要
【目的】比较真空干燥和真空冷冻干燥对番石榴果粉品质的影响。【方法】采用真空干燥和真空冷冻干燥方法制作番石榴果粉,测定番石榴果粉基本营养成分和理化特性。【结果】真空冷冻干燥果粉的水分、Vc、还原糖、总酸、灰分、粗蛋白基本成分的质量分数分别为41.97 g/kg、6.47 g/kg、251.47 g/kg、10.53 g/kg、5.67 g/kg、24.50 g/kg;真空干燥果粉的水分、Vc、还原糖、总酸、灰分、粗蛋白基本成分的质量分数分别为46.80 g/kg、4.60g/kg、248.27 g/kg、19.97 g/kg、7.00 g/kg、23.76 g/kg;红外光谱检测得到两种干燥方法研制的果粉的主要营养物质种类没有明显差异;真空冷冻干燥果粉为浅绿色偏白,真空干燥果粉为淡黄色;真空干燥果粉的流动性比真空冷冻干燥果粉好,但溶解性和持水性比真空冷冻干燥果粉差;在光学显微镜下,真空冷冻干燥果粉平均粒径为43.71μm,真空干燥果粉平均粒径为141.87μm。【结论】真空冷冻干燥果粉水分含量较低,颗粒较小,分散性、持水性和溶解性较好,并且相对于真空干燥,真空冷冻干燥果粉能更好地保持番石榴原有的色泽风味,品质更优。
【Objective】To compare the effects of vacuum drying and vacuum freeze drying on the quality of guava fruit powder. 【Method】Fruit guava powder was prepared by vacuum drying and vacuum freeze drying. The basic nutrients of guava fruit powder were determined according to the Chinese national standard method. The physical and chemical properties were studied by Fourier transform infrared spectroscopy and optical microscopy.【Result】The contents of water, Vc, reducing sugar, total acid, ash and crude protein in vacuum freeze-dried fruit powder were 41.97 g/kg, 6.47 g/kg,251.47 g/kg, 10.53 g/kg, 5.67 g/kg and 24.50 g/kg, respectively. The contents of water, Vc, reducing sugar, total acid, ash and crude protein in vacuum dried fruit powder were 46.80 g/kg,4.60 g/kg,248.27 g/kg, 19.97 g/kg, 7.00 g/kg and 23.76 g/kg, respectively. Infrared spectroscopy results show that there was no significant difference in the main nutrients of the fruit powders prepared by the two drying methods. The color of the vacuum freeze-dried fruit powder was light green and nearly white. The color of the vacuum dried fruit powder is pale yellow. Compared with the vacuum freeze-dried fruit powder,the vacuum dried fruit powder had better fluidity, but the solubility and water holding capacity were poor. Under the optical microscope, the average particle size of the vacuum freeze-dried fruit powder was 43.71 μm, and the average diameter of the vacuum dried fruit powder was 141.87 μm.【Conclusion】The vacuum freeze-dried fruit powder has low moisture content, small particle size,uniform dispersion, good water retention and solubility. It is better in maintaining the original color and flavor of guava, and the quality is better.
【Objective】To compare the effects of vacuum drying and vacuum freeze drying on the quality of guava fruit powder. 【Method】Fruit guava powder was prepared by vacuum drying and vacuum freeze drying. The basic nutrients of guava fruit powder were determined according to the Chinese national standard method. The physical and chemical properties were studied by Fourier transform infrared spectroscopy and optical microscopy.【Result】The contents of water, Vc, reducing sugar, total acid, ash and crude protein in vacuum freeze-dried fruit powder were 41.97 g/kg, 6.47 g/kg,251.47 g/kg, 10.53 g/kg, 5.67 g/kg and 24.50 g/kg, respectively. The contents of water, Vc, reducing sugar, total acid, ash and crude protein in vacuum dried fruit powder were 46.80 g/kg,4.60 g/kg,248.27 g/kg, 19.97 g/kg, 7.00 g/kg and 23.76 g/kg, respectively. Infrared spectroscopy results show that there was no significant difference in the main nutrients of the fruit powders prepared by the two drying methods. The color of the vacuum freeze-dried fruit powder was light green and nearly white. The color of the vacuum dried fruit powder is pale yellow. Compared with the vacuum freeze-dried fruit powder,the vacuum dried fruit powder had better fluidity, but the solubility and water holding capacity were poor. Under the optical microscope, the average particle size of the vacuum freeze-dried fruit powder was 43.71 μm, and the average diameter of the vacuum dried fruit powder was 141.87 μm.【Conclusion】The vacuum freeze-dried fruit powder has low moisture content, small particle size,uniform dispersion, good water retention and solubility. It is better in maintaining the original color and flavor of guava, and the quality is better.
引文
[1]刘建林,夏明忠,袁颖.番石榴的综合利用现状及发展前景[J].中国林副特产,2005(6):60-62.
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[3]ALAMAR P D,ELEM T.S.CARAMêS,POPPI R J,et al.Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics[J].Food Research International,2016,85:209-214.
[4]潘斯斯蒂科.热带和亚热带果树采后生理、处理利用[M].中科院华南植物所生理生化室组译.北京:农业出版社,1982:424-425.
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[7]周浓,杨锡洪,解万翠,等.“珍珠”番石榴的营养成分与挥发性风味特征分析[J].食品与机械,2016(2):37-40.
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[9]何江,严霖,宁琳,等.番石榴果实加工应用研究现状分析[J].农业研究与应用,2016(5):37-39.
[10]唐卿雁,林奇,李永平.野生番石榴果醋加工工艺条件的优化[J].食品工业科技,2012,33(7):211-215.
[11]杨永利,郭守军,孙翰,等.番石榴果脯的加工工艺研究[J].广东农业科学,2012,39(20):94-97.
[12]赵广河,张名位,张瑞芬,等.气流超微粉碎对桃金娘果粉物理化学性质的影响[J].食品科学,2016,37(1):17-21.
[13]沈青,赵英,迟玉杰,等.真空冷冻与喷雾干燥对鸡蛋全蛋粉理化性质及超微结构的影响[J].现代食品科技,2015,31(1):147-152.
[14]叶磊,郜海燕,周拥军,等.热风干燥与真空冷冻干燥对桑葚果粉品质的影响比较[J].食品与发酵工业,2014,40(2):155-158.
[15]林弘通.乳粉制造工程[M].北京:中国轻工业出版社,1987:89-90.
[16]刘文慧,王颉,王静,等.麦芽糊精在食品工业中的应用现状[J].中国食品添加剂,2007(2):183-186.
[17]周龙飞.西番莲喷雾粉加工过程的褐变原因解析[D].南宁:广西大学,2014.
[18]CHETAN,CHOPDA A,喻孟君,等.番石榴汁和番石榴粉加工工艺的优化[J].热带农业工程,2003(4):32-36.
[19]郑宝东,李怡彬,孟鹏,等.青梅果汁加工过程非酶褐变[J].福建农林大学学报,2006,35(2):212-215.
[20]李化建,盖国胜,黄佳木,等.粉体材料粒度的测定和粒度分布表示方法[J].建材技术与应用,2002(2):34-37.
[21]王弘,陈宜鸿,马培琴.粉体特性的研究进展[J].中国新药杂志,2006,15(18):1535-1539.
[22]黄忠闯,李全阳,姚春杰,等.热风干燥和真空冷冻干燥芒果品质的比较研究[J].农业机械,2011(26):101-105.
[2]ZHANG Z,KONG F,NI H,et al.Structural characterization,α-glucosidase inhibitory and DPPH,scavenging activities of polysaccharides from guava[J].Carbohydrate Polymers,2016,144:106-114.
[3]ALAMAR P D,ELEM T.S.CARAMêS,POPPI R J,et al.Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics[J].Food Research International,2016,85:209-214.
[4]潘斯斯蒂科.热带和亚热带果树采后生理、处理利用[M].中科院华南植物所生理生化室组译.北京:农业出版社,1982:424-425.
[5]VERMA M,SINGH J,KAUR D,et al.Effect of various dehydration methods and storage on physicochemical properties of guava powder[J].Journal of Food Science&Technology,2013,52(1):1-7.
[6]JIMéNEZ-ESCRIG A,RINCóN M,PULIDO R,et al.Guava fruit(Psidium guajava L.)as a new source of antioxidant dietary fiber[J].Journal of Agricultural&Food Chemistry,2001,49(11):5489-5493.
[7]周浓,杨锡洪,解万翠,等.“珍珠”番石榴的营养成分与挥发性风味特征分析[J].食品与机械,2016(2):37-40.
[8]WANG Q,ZHAO X,REN Y,et al.Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak(Poephagus grunniens)body fat[J].Meat Science,2013,94(4):489-494.
[9]何江,严霖,宁琳,等.番石榴果实加工应用研究现状分析[J].农业研究与应用,2016(5):37-39.
[10]唐卿雁,林奇,李永平.野生番石榴果醋加工工艺条件的优化[J].食品工业科技,2012,33(7):211-215.
[11]杨永利,郭守军,孙翰,等.番石榴果脯的加工工艺研究[J].广东农业科学,2012,39(20):94-97.
[12]赵广河,张名位,张瑞芬,等.气流超微粉碎对桃金娘果粉物理化学性质的影响[J].食品科学,2016,37(1):17-21.
[13]沈青,赵英,迟玉杰,等.真空冷冻与喷雾干燥对鸡蛋全蛋粉理化性质及超微结构的影响[J].现代食品科技,2015,31(1):147-152.
[14]叶磊,郜海燕,周拥军,等.热风干燥与真空冷冻干燥对桑葚果粉品质的影响比较[J].食品与发酵工业,2014,40(2):155-158.
[15]林弘通.乳粉制造工程[M].北京:中国轻工业出版社,1987:89-90.
[16]刘文慧,王颉,王静,等.麦芽糊精在食品工业中的应用现状[J].中国食品添加剂,2007(2):183-186.
[17]周龙飞.西番莲喷雾粉加工过程的褐变原因解析[D].南宁:广西大学,2014.
[18]CHETAN,CHOPDA A,喻孟君,等.番石榴汁和番石榴粉加工工艺的优化[J].热带农业工程,2003(4):32-36.
[19]郑宝东,李怡彬,孟鹏,等.青梅果汁加工过程非酶褐变[J].福建农林大学学报,2006,35(2):212-215.
[20]李化建,盖国胜,黄佳木,等.粉体材料粒度的测定和粒度分布表示方法[J].建材技术与应用,2002(2):34-37.
[21]王弘,陈宜鸿,马培琴.粉体特性的研究进展[J].中国新药杂志,2006,15(18):1535-1539.
[22]黄忠闯,李全阳,姚春杰,等.热风干燥和真空冷冻干燥芒果品质的比较研究[J].农业机械,2011(26):101-105.