通过对变温压差膨化干燥、真空干燥和热风干燥3种常用的干燥方式制得的枣粉在超微粉碎前后的物理特性和营养成分的分析测定,研究超微粉碎对枣粉品质的影响。结果发现:枣粉经超微粉碎后,在物理特性方面,枣粉的L、a、b值变大,色泽趋向于浅红黄色,枣粉溶解性增大,吸湿性和复水性降低。在营养成分方面,还原糖、可溶性固形物、黄酮、环磷酸腺苷含量增加,V C含量降低。3种干燥方式制得的枣粉在超微粉碎后均表现出物理性质有所改善,营养成分溶出明显增加。

The physical properties and nutritional contents of jujube powder made by explosion puffing drying,vacuum drying and hot air drying were measured and analyzed for investigating the effects of ultrafine grinding on quality of jujube powder. The results showed that: after ultrafine grinding colors of jujube powder was lighter reddish yellow,with the values of L,a and b increase. The solubility of jujube powder was increased,while the hygroscopicity and rehydration were decreased. In the aspect of nutritional contents,reducing sugar,soluble solids,total flavonoids and cyclic adenosine monophosphate contents were increased,while vitamin C content of jujube powder was decreased after ultrafine grinding. In summary,the physical properties of jujube powder made by these three kinds of drying methods were improved by ultrafine grinding to some extent. The dissolution of the nutritional contents increased significantly,which indicated that ultrafine grinding technology has a broad application prospect in jujube powder processing industry.