食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 265 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038399

研究报告

不同果皮添加量芒果超微粉理化及粉体特性研究

  • 许佳林 ,
  • 彭健 ,
  • 徐玉娟 ,
  • 吴继军 ,
  • 余元善 ,
  • 李丽辉 ,
  • 温靖 ,
  • 任国谱
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  • 1(中南林业科技大学 食品科学与工程学院, 湖南 长沙, 410004)
    2(广东省农业科学院蚕业与农产品加工研究所, 农业农村部功能食品重点实验室, 广东省农产品加工重点实验室, 广东 广州, 510610)
第一作者:硕士研究生(任国谱教授和温靖研究员为共同通信作者,E-mail:gprenhhzz@163.com;jingw988@163.com)

收稿日期: 2023-12-28

  修回日期: 2024-04-15

  网络出版日期: 2025-02-21

基金资助

“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2023SDZG04);广东省农业科学院学科团队建设项目(202109TD);广东省现代农业产业技术体系创新团队建设项目(2023KJ108);科技创新战略专项资金(高水平农科院建设)项目(R2022PY-QF004,R2023PY-JG015)

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Effect of different peel addition on the physicochemical and powdery characteristics of ultra-fine mango powder

  • XU Jialin ,
  • PENG Jian ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lihui ,
  • WEN Jing ,
  • REN Guopu
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  • 1(School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    2(Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2023-12-28

  Revised date: 2024-04-15

  Online published: 2025-02-21

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摘要

为探究果皮添加比例对芒果超微粉品质的影响,该文探讨了不同果皮添加量(8%、16%、24%)芒果超微粉理化及粉体特性。结果表明,芒果果肉与果皮超微粉理化及粉体特性存在显著差异,随着果皮添加量的增加,芒果超微粉粒径(D50)逐渐升高,且粉体离散度下降,粒径分布更均匀;理化品质方面,随着果皮添加量的增加,芒果超微粉L*值、持水性、持油性、玻璃化转变温度、总酚、总黄酮、抗坏血酸、抗氧化活性、类胡萝卜素含量升高,a*值、b*值、水分含量、水分活度、堆积密度、休止角、溶解度、吸湿度降低,红外光谱分析发现添加果皮对芒果超微粉的主要基团无明显影响;感官评价以果皮添加量16%芒果超微粉最高,为87.04分,果皮粉最低,为84.14分。总体而言,果皮的添加能显著改变芒果粉的理化及粉体特性,以16%果皮添加量芒果超微粉综合品质最佳。

关键词： 芒果超微粉; 果皮添加量; 理化性质; 粉体特性

本文引用格式

许佳林 , 彭健 , 徐玉娟 , 吴继军 , 余元善 , 李丽辉 , 温靖 , 任国谱 . 不同果皮添加量芒果超微粉理化及粉体特性研究[J]. 食品与发酵工业, 2025 , 51(3) : 265 -274 . DOI: 10.13995/j.cnki.11-1802/ts.038399

Abstract

In order to investigate the effect of peel addition on the quality of ultra-fine mango powder, the physicochemical and powdery characteristics of ultra-fine mango powder with different peel addition (8%, 16%, 24%) were studied.The results showed that there were significant differences in the physicochemical and powdery properties between pure mango pulp powder and pure mango peel powder.With the increase of peel addition, the particle size (D50) of ultra-fine mango powder increased gradually, while the span of powder decreased, coupling with particle size distribution more uniformly.In terms of physicochemical indicators, with the increase of peel addition, the L*, water holding capacity, oil holding capacity, glass transition temperature, total phenol, total flavone, ascorbic acid, antioxidant activity and carotenoid content increased, while the a*, b*, moisture content, water activity, bulk density, angle of repose, solubility and water absorption decreased.Infrared spectroscopy indicated that the addition of peel did not lead to significant changes of main functional groups of ultra-fine mango powders.The highest sensory evaluation score was obtained in 16% peel addition sample with 87.04 points, while the lowest was obtained in peel powder with 84.14 points.In general, physicochemical and powdery characteristics of ultra-fine mango powder could be significantly altered through peel addition, and the highest comprehensive quality of the ultra-fine mango powder was 16% peel addition sample.

Key words： ultra-fine mango powder; peel addition; physicochemical characteristics; powder characteristics

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