摘要
目的:采用全程非热力加工工艺制取杨梅粉。方法:采用冷冻浓缩、高压脉冲电场杀菌得到杨梅浓缩汁,通过干燥法制粉。对比3种干燥方式对杨梅粉含水量、花色苷、黄酮、酚类物质及感官评定指标的影响,确定最佳改进干燥方法并优化工艺参数。结果:最优方案为真空冷冻干燥结合硅胶吸附;最佳工艺参数:干燥转换点杨梅粉含水量(30±2)%,硅胶吸附温度40℃,吸附真空度70 Pa。用该方法制得的杨梅粉中含水量达4.91%,花色苷含量26.23 mg/g,黄酮类含量31.92 mg/g,酚类物质含量56.11 mg/g。比较杨梅粉还原汁与杨梅原汁所含功能性成分的含量,二者无显著差异。本试验全程采用非热力加工工艺,可最大程度地保留物料的功能性营养成分。
Objective： Myrica rubra powder was made by non-thermal processing technology-combining freeze-drying and vacuum adsorption drying. Method： Freeze concentration and pulse electric field sterilization were adopted to obtain concentration juice, which would be powder by drying. The effects on the moisture content, anthocyanins, flavonoids, phenolic compounds and sensory evaluation of Myrica rubra powder were compared with three different drying methods. The best drying method was determined and the process parameters were optimized. Result： The drying technology by combing freeze-drying and vacuum adsorption was proved to be the optimal method; the optimized freeze-drying process parameters： the moisture content of the material at transfer point in the combined drying with silica gel and vacuum was 29%, the adsorption temperature was 40 ℃, and the adsorption vacuum was 70 Pa. The moisture content of the powder was 4.91%, the functional factors such as the anthocyanins, flavonoids, phenols compounds of product using this com- bined freeze-drying method were 26.23 mg/g, 31.92 mg/g, and 56.11 mg/g, respectively. Compared the data of reconstitut- ed juice with that of the fresh juice, there were no significant differences on the functional components, which elucidat- ed that the non-thermal processing technology could maximize the retention of the functional nutrients.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第8期27-34,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家863课题(2007BAD07B05-1)
关键词
杨梅
非热力加工
真空冷冻干燥
吸附干燥
Myrica rubra
non-thermal processing
vacuum freeze-drying
adsorption drying
