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食品与发酵工业
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不同干燥方式对黄刺玫果粉品质的影响
张文琴,王晓燕,宋高林

(山西省医药与生命科学研究院,山西 太原,030006)

Effect of Drying Methods on Quality Characteristics of

Rosa xanthina Lindl Powder

ZHANG Wen-qin, WANG Xiao-yan*, SONG Gao-lin

(Shanxi Institute of Medicine and Life Sciences, Taiyuan 030006, China)

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摘要 

研究不同干燥方式对黄刺玫果粉品质的影响,采用热风干燥、喷雾干燥、真空冷冻干燥三种方法对黄刺玫提取物进行干燥处理,比较不同干燥方式所得果粉的色泽、溶解性、吸湿率、堆积密度等理化性质及花色苷、多酚、黄酮等有效成分的含量差异。结果表明:三种干燥方式黄刺玫果粉水溶性良好、水分含量低。热风干燥方式所得果粉流动性、吸湿率、临界相对湿度要好于其他两种,但果粉色泽褐黄,且已检测不到花色苷。喷雾干燥方式所得果粉虽得率较低77.51%,但果粉色泽红紫鲜亮、粒径微小7.71 μm,且有效成分花色苷、多酚、黄酮含量最高。用综合指数法对三种果粉品质综合评分可得:喷雾干燥所得黄刺玫果粉的品质最佳。综合考虑果粉品质、干燥效率及生产能耗,喷雾干燥法是制备黄刺玫果粉工业化生产的最好选择。

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关键词:  黄刺玫果粉  热风干燥  喷雾干燥  真空冷冻干燥  品质     
Abstract: 

The drying technology of hot air drying, vacuum freeze drying and spray drying were used to prepare Rosa xanthina Lindl powder. The effects of different drying methods on the physicochemical properties and effective components of the powder were investigated. The results showed that the powder obtained from three kinds of drying methods were good in water solubility and low in moisture content. The flowability, moisture absorption and CRH of the powder prepared by hot air drying were better than others drying methods, but the color of this powder was brown and the active ingredient of anthocyanin was not detected. The powder prepared by spray drying had the lowest yield 77.51%, meanwhile, the powder had bright purple color, the best water solubility, the smallest particle size 7.71 μm, and the content of anthocyanins, polyphenols and flavonoids was the highest than others drying methods. Based on the results of comprehensive scoring, the quality of Rosa xanthina Lindl powder by spray drying was the best. Considering the quality of the powder and the efficiency and cost of drying methods, spray drying method was selected as the most suitable method, which showed potential application in Rosa xanthina Lindl powder processing industry.

Key words:  Rosa xanthina Lindl Powder    hot air drying    spray drying    vacuum freeze drying    quality characteristics
                        
基金资助: 

山西省科技攻关项目(20150311022-1)。

通讯作者:  王晓燕为通讯作者,高级工程师,E-mail:wxysxyys@126.com   
作者简介:  硕士研究生,工程师
引用本文:    
张文琴, 王晓燕, 宋高林. 不同干燥方式对黄刺玫果粉品质的影响[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.015595.
ZHANG Wen-qin et al.

Effect of Drying Methods on Quality Characteristics of

Rosa xanthina Lindl Powder . Food and Fermentation Industries, 0, (): 1-.

链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.015595
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