冷破碎猕猴桃果粉的研制及其品质特性研究
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摘要
[目的]优化猕猴桃果粉配方及干燥加工技术参数。[方法]以冷破碎海沃德猕猴桃果浆为原料,经超高压灭菌后,采用感观评定和冻干方法,从果浆浓度、甜味剂、助干剂3个方面优化,研制出低热低糖的猕猴桃果粉配方;同时比较了真空冷冻干燥和喷雾干燥2种工艺下猕猴桃果粉的品质特性。[结果]猕猴桃果粉的最佳配方为冷破碎果浆用量80%、甜菊糖苷0.02%、赤藓糖醇2.88%、麦芽糊精30%、可溶性淀粉10%、β-环糊精10%。2种工艺下猕猴桃果粉的组织特性、微观结构、理化和营养特性比较结果显示,冷冻干燥果粉组织疏松,黏聚力较小,其结块度、休止角、堆积密度、溶解时间均显著低于喷雾干燥所得果粉,因而其粉质优于喷雾粉。[结论]该研究可以为猕猴桃果粉的工业化生产提供试验数据和参考。
[Objective]To optimize the processing technology of kiwi fruit powder and drying parameter formula. [Method]Hayward kiwi fruit pulp which was obtained with cold crush process and sterilized by ultra high pressure was used as raw material,the kiwi fruit powder formula with low calorie and low sugar was obtained through sensory evaluation and freeze-drying method after optimization of pulp concentration,sweetener and dry agent. The quality indicators of kiwi fruit powder which obtained by vacuum freeze drying and spray drying were compared.[Result]The results showed that the optimal formula of kiwi fruit powder was pulp concentration 80%,stevioside 0. 02%,erythritol 2. 88%,maltodextrin 30%,soluble starch 10%,β-cyclodextrin 10%. The compared results of texture characteristic,microstructure,physicochemical properties and nutritional characteristics of kiwi fruit powder in two drying methods indicated that freeze drying powder had large gap,loose tissue,less cohesive force,and its agglomeration degree,bulk density,repose angle and dissolution time were significantly lower than those of spray drying powder. So the fruit powder obtained with vacuum freeze drying is better than that of the spray drying.[Conclusion]This study will provide the experimental data and reference for the industrial production of kiwi fruit powder.
[Objective]To optimize the processing technology of kiwi fruit powder and drying parameter formula. [Method]Hayward kiwi fruit pulp which was obtained with cold crush process and sterilized by ultra high pressure was used as raw material,the kiwi fruit powder formula with low calorie and low sugar was obtained through sensory evaluation and freeze-drying method after optimization of pulp concentration,sweetener and dry agent. The quality indicators of kiwi fruit powder which obtained by vacuum freeze drying and spray drying were compared.[Result]The results showed that the optimal formula of kiwi fruit powder was pulp concentration 80%,stevioside 0. 02%,erythritol 2. 88%,maltodextrin 30%,soluble starch 10%,β-cyclodextrin 10%. The compared results of texture characteristic,microstructure,physicochemical properties and nutritional characteristics of kiwi fruit powder in two drying methods indicated that freeze drying powder had large gap,loose tissue,less cohesive force,and its agglomeration degree,bulk density,repose angle and dissolution time were significantly lower than those of spray drying powder. So the fruit powder obtained with vacuum freeze drying is better than that of the spray drying.[Conclusion]This study will provide the experimental data and reference for the industrial production of kiwi fruit powder.
引文
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[8]林陈芳.猕猴桃VC降解规律及果粉干燥工艺的研究[D].杭州:浙江工商大学,2015.
[9]刘贵君,石浩.甜菊糖的应用研究进展[J].浙江化工,2016,47(11):34
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[11]DENG H,YOU Y N,XIA Q M,et al.A crushing separation machine(CSM)for producing apple juice with low enzymatic browning[J].Fruit processing,2015(9/10):182-188.
[12]李涵,杨天歌,向珈慧,等.冷破碎工艺对猕猴桃果浆品质的影响[J].食品工业科技,2017,38(4):259-262.
[13]郭文波,郑霞,郭璟瑜,等.真空冷冻干燥红枣粉加工技术研究[J].食品工业,2016(6):95-99.
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[15]郭雷,吕明生,王淑军,等.苯酚-硫酸法测定樱桃酒中总糖[J].食品研究与开发,2010,31(6):130-132.
[16]YONG S P,HAM K S,PARK Y K,et al.The effects of treatment on quality parameters of smoothie-type‘Hayward’kiwi fruit beverages[J].Food control,2016,70:221-228.
[17]江苏省农科院综合实验室.水果、蔬菜维生素C含量测定法(2,6-二氯靛酚滴定法):GB 6195—1986[S].北京:中国标准出版社,1986.
[18]VANDEVENNE E,CHRISTIAENS S,BUGGENHOUT S V,et al.Advances in understanding pectin methylesterase inhibitor in kiwi fruit:An immunological approach[J].Planta,2011,233(2):287-298.
[19]YONG S P,POLOVKA M,SUHAJ M,et al.The postharvest performance of kiwi fruit after long cold storage[J].European food research&technology,2015,241(5):601-613.
[20]DARICI S,爦EN S.Experimental investigation of convective drying kinetics of kiwi under different conditions[J].Heat&mass transfer,2015,51(8):1167-1176.
[21]GARCA-QUIROGA M,NUNES-DAMACENO M,GMEZ-LPEZ M,et al.Kiwifruit in syrup:Consumer acceptance,purchase intention and influence of processing and storage time on physicochemical and sensory characteristics[J].Food&bioprocess technology,2015,8(11):2268-2278.
[22]中华人民共和国国家卫生和计划生育委员会.食品添加剂使用标准:GB 2760—2014[S].北京:中国标准出版社,2014.
[23]王储炎,阎晓明,任子旭,等.不同干燥方式对桑椹果粉物理特性的影响[J].蚕业科学,2013,39(2):340-345.
[24]CAPARINO O A,TANG J,NINDO C I,et al.Effect of drying methods on the physical properties and microstructures of mango(Philippine‘Carabao’var.)powder[J].Journal of food engineering,2012,111(1):135-148.
[25]JAYA S,DAS H.Effect of maltodextrin,glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties[J].Journal of food engineering,2003,63(2):125-134.
[2]PETICILA A,SCAETEANU G V,MADJAR R,et al.Fertilization effect on mineral nutrition of Actinidia Deliciosa(kiwi)cultivated on different substrates[J].Agriculture and agricultural science procedia,2015,6(33):132-138.
[3]FERNANDEZ-SESTELO A,DE SAAR S,PREZ-LAMELA C,et al.Overall quality properties in pressurized kiwi purée:Microbial,physicochemical,nutritive and sensory tests during refrigerated storage[J].Innovative food science&emerging technologies,2013,20(3):64-72.
[4]王岚,杨薇,张磊.红阳猕猴桃果提取物对小鼠免疫功能的影响[J].资源开发与市场,2011,27(6):491-492.
[5]安泳潼,沈龙海,尹蓓珮,等.猕猴桃素-D的抗肺癌作用和免疫调节功能[J].中国医药工业杂志,2012,43(10):842-845.
[6]张梅.科技推动我省成世界最大猕猴桃原产地[N].陕西日报,2015-09-21(001).
[7]刘旭.陕西省猕猴桃产业发展战略研究[D].杨凌:西北农林科技大学,2014.
[8]林陈芳.猕猴桃VC降解规律及果粉干燥工艺的研究[D].杭州:浙江工商大学,2015.
[9]刘贵君,石浩.甜菊糖的应用研究进展[J].浙江化工,2016,47(11):34
[10]肖素荣,李京东.赤藓糖醇的特性及应用[J].中国食物与营养,2008(5):26-28.
[11]DENG H,YOU Y N,XIA Q M,et al.A crushing separation machine(CSM)for producing apple juice with low enzymatic browning[J].Fruit processing,2015(9/10):182-188.
[12]李涵,杨天歌,向珈慧,等.冷破碎工艺对猕猴桃果浆品质的影响[J].食品工业科技,2017,38(4):259-262.
[13]郭文波,郑霞,郭璟瑜,等.真空冷冻干燥红枣粉加工技术研究[J].食品工业,2016(6):95-99.
[14]中华人民共和国国家卫生和计划生育委员会.食品中水分的测定:GB5009.3—2016[S].北京:中国标准出版社,2016.
[15]郭雷,吕明生,王淑军,等.苯酚-硫酸法测定樱桃酒中总糖[J].食品研究与开发,2010,31(6):130-132.
[16]YONG S P,HAM K S,PARK Y K,et al.The effects of treatment on quality parameters of smoothie-type‘Hayward’kiwi fruit beverages[J].Food control,2016,70:221-228.
[17]江苏省农科院综合实验室.水果、蔬菜维生素C含量测定法(2,6-二氯靛酚滴定法):GB 6195—1986[S].北京:中国标准出版社,1986.
[18]VANDEVENNE E,CHRISTIAENS S,BUGGENHOUT S V,et al.Advances in understanding pectin methylesterase inhibitor in kiwi fruit:An immunological approach[J].Planta,2011,233(2):287-298.
[19]YONG S P,POLOVKA M,SUHAJ M,et al.The postharvest performance of kiwi fruit after long cold storage[J].European food research&technology,2015,241(5):601-613.
[20]DARICI S,爦EN S.Experimental investigation of convective drying kinetics of kiwi under different conditions[J].Heat&mass transfer,2015,51(8):1167-1176.
[21]GARCA-QUIROGA M,NUNES-DAMACENO M,GMEZ-LPEZ M,et al.Kiwifruit in syrup:Consumer acceptance,purchase intention and influence of processing and storage time on physicochemical and sensory characteristics[J].Food&bioprocess technology,2015,8(11):2268-2278.
[22]中华人民共和国国家卫生和计划生育委员会.食品添加剂使用标准:GB 2760—2014[S].北京:中国标准出版社,2014.
[23]王储炎,阎晓明,任子旭,等.不同干燥方式对桑椹果粉物理特性的影响[J].蚕业科学,2013,39(2):340-345.
[24]CAPARINO O A,TANG J,NINDO C I,et al.Effect of drying methods on the physical properties and microstructures of mango(Philippine‘Carabao’var.)powder[J].Journal of food engineering,2012,111(1):135-148.
[25]JAYA S,DAS H.Effect of maltodextrin,glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties[J].Journal of food engineering,2003,63(2):125-134.