喷雾干燥与真空冷冻干燥对核桃粕红枣复合粉品质的影响
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摘要
以核桃粕、红枣为原料,采用喷雾干燥、真空冷冻干燥2种方式制备核桃粕红枣复合粉,对其集粉率、水分含量、蛋白质含量、堆积密度、流动性、溶解性、色差值、微观结构、蛋白质体外模拟消化、热稳定性进行探究。结果表明:真空冷冻干燥集粉率明显高于喷雾干燥,但是耗时长,水分含量和堆积密度高于喷雾干燥,休止角低于喷雾干燥,说明真空冷冻干燥核桃粕红枣复合粉不易贮藏、溶解性较差,但是流动性好;喷雾干燥所得复合粉颜色比较鲜亮。2种复合粉热稳定性相似,但从整体来看,喷雾干燥复合粉蛋白质营养价值更高。观察复合粉微观结构,喷雾干燥复合粉呈球状,有利于颗粒与水分接触;真空冷冻干燥复合粉形状不规则,颗粒之间出现黏结,不利于颗粒与水分接触。
The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials.Investigated the powder yield,moisture content,protein content,bulk density,fluidity,solubility,color difference value,microstructure,simulated digestion of protein in vitro and thermal stability.The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying,but the time was longer,the moisture content and bulk density were higher than spray drying,and the rest angle was lower than spray drying.It shows that vacuum freeze-drying of compound powder was not easy to store and had poor solubility,but had good fluidity.The compound powder obtained by spray drying is brighter in color.There was no significant difference in the thermal stability of the two powders,but on the whole,the value of protein nutrition was higher.The surface microstructure of the two kinds of composite powders was observed.The results showed that the spray drying composite powder was spherical, which was beneficial to the contact between particles and water.The vacuum freeze-drying composite powder is irregular in shape,and there is adhesive between particles,which is not conducive to the contact between particles and water.
The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials.Investigated the powder yield,moisture content,protein content,bulk density,fluidity,solubility,color difference value,microstructure,simulated digestion of protein in vitro and thermal stability.The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying,but the time was longer,the moisture content and bulk density were higher than spray drying,and the rest angle was lower than spray drying.It shows that vacuum freeze-drying of compound powder was not easy to store and had poor solubility,but had good fluidity.The compound powder obtained by spray drying is brighter in color.There was no significant difference in the thermal stability of the two powders,but on the whole,the value of protein nutrition was higher.The surface microstructure of the two kinds of composite powders was observed.The results showed that the spray drying composite powder was spherical, which was beneficial to the contact between particles and water.The vacuum freeze-drying composite powder is irregular in shape,and there is adhesive between particles,which is not conducive to the contact between particles and water.
引文
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[24]林志銮,许原,马春华,等.武夷岩茶热重(TGA)分析研究[J].云南民族大学学报:自然科学版,2016,25(3):211-214.
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[2]吴开志,肖千文,唐礼贵,等.核桃种仁粗脂肪和氨基酸含量的差异性分析[J].经济林研究,2007,25(2):15-18.
[3]凌育赵,刘经亮.核桃果实各部位脂肪酸的组成与含量分析[J].食品研究与开发,2007,28(10):139-142.
[4]杨虎清,席玙芳.核桃的营养价值及其加工技术[J].粮油加工与食品机械,2002(2):47-49.
[5]杜蕾蕾,郭涛,万辉,等.冷榨核桃饼中核桃蛋白的提取与纯化的研究[J].粮油加工,2008(10):79-81.
[6]杨永祥,陈锦屏,吴曼.红枣营养保健价值及其加工利用的研究进展[J].农产品加工,2009(1):52-53,56.
[7]王富刚.红枣营养功能性与复合蛋白饮料加工工艺影响因素研究[D].郑州:河南工业大学,2012:15.
[8]李媛萍,徐怀德,李翠平,等.全枣肉红枣粉加工技术研究[J].食品工业科技,2012,33(17):194-199.
[9]张宝善,陈锦屏,李强,等.红枣汁的提取方法[J].食品与发酵工业,2003,29(12):67-71.
[10]钟芳,王璋,许时婴.喷雾干燥条件对豆粉速溶性的影响[J].食品工业科技,2003,24(12):17-20.
[11]刘建学.全藕粉喷雾干燥工艺试验研究[J].农业工程学报,2006,22(9):229-231.
[12]乔小全,任广跃,乔梦,等.干燥方式对黑枣粉品质特性的影响[J].食品与机械,2018,34(8):189-194,220.
[13]陆建良,梁月荣,龚淑英,等.茶汤色差与茶叶感官品质相关性研究[J].茶叶科学,2002,22(1):57-61.
[14]顾浩峰,张富新,张怡.羊奶婴儿配方奶粉中蛋白质体外模拟消化研究[J].食品科学,2013,34(19):302-305.
[15]唐辉,钟瑞敏,马金魁,等.冷冻干燥与喷雾干燥对岗稔果粉品质影响的比较[J].食品与机械,2017,33(3):184-188.
[16]张彩虹,黄立新,刘伟,等.不同干燥方式制备白果粉的性能比较[J].生物质化学工程,2009,43(6):27-30.
[17]郑唯,朱丹,牛广财,等.不同干燥方式对毛酸浆粉性质的影响[J].食品工业,2017,38(8):27-30.
[18]王江涛,于源,刘家祥.利用石英粉体休止角表征其团聚状态的研究[J].北京化工大学学报:自然科学版,2012,39(5):49-52.
[19]张明,周萍,李新胜,等.不同干燥方式对金针菇菇根粉物理性质的影响[J].食品工业科技,2016,37(6):100-103,108.
[20]宋玲霞,陈义伦,马超,等.干燥方式对枣粉物理特性的影响[J].食品与发酵工业,2014,40(12):89-93.
[21]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.
[22]BERMEJO P,PEA E M,DOMNGUEZ R,et al.Iron and zinc in hydrolised fractions of human milk and infant formulas using an in vitro method[J].Food Chemistry,2002,77(3):361-369.
[23]DEW C,RASMUSSEN J T,HEEGAARD C W,et al.In vitro digestion of novel milk protein ingredients for use in infant formulas:research on biological functions[J].Trends in Food Science&Technology,2004,15(7):373-383.
[24]林志銮,许原,马春华,等.武夷岩茶热重(TGA)分析研究[J].云南民族大学学报:自然科学版,2016,25(3):211-214.
[25]王洪波,郭军伟,夏巧玲,等.部分国产烟草样品的热重分析[J].烟草科技,2009(9):47-49.
[26]刘洪,敖波,范淑辉,等.彝族植物药的热分析鉴别[J].安徽农业科学,2009,37(20):9 400-9 401.