食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 237 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035540

研究报告

不同干燥工艺对猕猴桃粉理化性质、微观结构及品质的影响

  • 钱晓燕 ,
  • 周梦琪 ,
  • 吕远平 ,
  • 陈婧司
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  • 1(苏州大学 苏州医学院公共卫生学院,江苏 苏州,215123)
    2(苏州工业园区疾病防治中心,江苏 苏州,215021)
    3(四川大学 轻工科学与工程学院,四川 成都,610065)
第一作者:博士,副研究员(陈婧司讲师为通信作者,E-mail:jschen1993@suda.edu.cn)

收稿日期: 2023-03-20

  修回日期: 2023-05-31

  网络出版日期: 2023-09-27

基金资助

国家自然科学基金青年项目(82203987);金鸡湖卫生人才科研项目(YQWS202201)

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Effects of different drying processes on physicochemical properties, microstructure, and quality of kiwifruit powder

  • QIAN Xiaoyan ,
  • ZHOU Mengqi ,
  • LYU Yuanping ,
  • CHEN Jingsi
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  • 1(School of Public Health, Medical College of Soochow University, Suzhou 215123, China)
    2(Suzhou Industrial Park Centers for Disease Control and Prevention, Suzhou 215021, China)
    3(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)

Received date: 2023-03-20

  Revised date: 2023-05-31

  Online published: 2023-09-27

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摘要

研究采用热风、真空及真空冷冻干燥工艺处理猕猴桃,比较不同工艺对果粉品质的影响,并采用主成分分析法比较分析各工艺得到的猕猴桃粉品质。结果显示,冷冻干燥猕猴桃粉亮度最高,保持了猕猴桃绿色的色泽,其表面多孔不平整,水合能力、吸油性较好,水分含量最低,维生素C含量最高,达111.50 mg/100 g,但易发生团聚,流动性差。热风干燥猕猴桃粉色泽焦黄,堆积密度最大,颗粒与颗粒间的空隙最小,包装成本最低。真空干燥猕猴桃粉表面光滑平整,其水合能力、吸油性均在3种猕猴桃粉中表现最差。根据主成分分析得到的综合评价模型,冷冻干燥猕猴桃粉主成分综合得分最高。不同干燥工艺得到的猕猴桃粉品质各有特点,其中冷冻干燥猕猴桃粉综合品质最好。研究结果为猕猴桃深加工工艺改良提供依据。

关键词： 猕猴桃加工; 冷冻干燥; 热风干燥; 真空干燥; 主成分分析

本文引用格式

钱晓燕 , 周梦琪 , 吕远平 , 陈婧司 . 不同干燥工艺对猕猴桃粉理化性质、微观结构及品质的影响[J]. 食品与发酵工业, 2023 , 49(17) : 237 -242 . DOI: 10.13995/j.cnki.11-1802/ts.035540

Abstract

This study aimed to compare the different drying processes of kiwifruit powder and provide a basis for the improvement of processing technology and development of kiwifruit. The effects of hot air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (FD) methods on the quality of kiwifruit powder were assessed. Principal component analysis (PCA) was used to evaluate the quality of the different kiwifruit powders. Results showed that FD kiwifruit powder had bright green color and better hydration ability and oil absorption, due to the porous and uneven surface. But FD kiwifruit powder was easy to be agglomerated because of the poor fluidity. In addition, FD kiwifruit powder had the lowest moisture and highest ascorbic acid content (111.50 mg/100 g). HAD kiwifruit powder was considered to have a coke yellow color, while it had the largest packing density (the lowest packaging cost) because of the smallest gap between particles. The VD kiwifruit powder had a smooth surface, which caused the worst hydration ability and oil absorption. According to the results of PCA models, FD kiwifruit powder had the highest comprehensive principal component score and the best quality. In conclusion, the quality of kiwifruit powder obtained by different drying processes had its own characteristics. Comprehensively, the freeze-drying kiwifruit powder had the best quality.

Key words： kiwifruit processing; freeze-drying; hot air drying; vacuum drying; principal component analysis

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