摘要
以杨梅加工副产物果渣为原料,研究不同处理对杨梅果粉物理特性、色泽、花色苷含量和膳食纤维含量的影响,发酵处理和酶解处理都可显著增强杨梅果粉粉体的流动性和散落性,可通过酶促分解反应将花色苷释放出来,以增加杨梅果粉的花色苷含量,酶解处理还可增加杨梅果粉可溶性膳食纤维含量,最佳酶解处理条件为添加纤维素酶(150 U/g)酶解4 h,经冷冻干燥和打粉等工艺,得到的杨梅果粉具有较好物理特性(休止角36.73°,滑角44.43°,堆积密度0.47 g/mL),且富含花色苷和可溶性膳食纤维(花色苷含量1.14 mg/g,可溶性膳食纤维含量29.35%)。
The effects of different treatments on the physical properties,color,content of cyclodextrin and dietary fiber of bayberry powder using the by-product residue of Yangmei processing as raw material are studied.Fermentation and enzymatic hydrolysis treatments can significantly enhance the flowability and dispersibility of bayberry powder,and can also release anthocyanins through enzymatic decomposition reactions to increase the content of anthocyanins in bayberry powder.Enzymatic hydrolysis treatment can also increase the content of soluble dietary fiber in bayberry powder.The optimal enzymatic hydrolysis treatment condition is adding cellulase(150 U/g)for enzymatic hydrolysis for 4 h,followed by freeze-drying and powdering processes.The resulting Yangmei fruit powder has good physical properties(angle of repose 36.73°,slip angle 44.43°,and bulk density 0.47 g/mL),and is rich in anthocyanins and soluble dietary fiber(anthocyanin content 1.14 mg/g,and soluble dietary fiber content 29.35%).
作者
黄莎
王晔洋
杨选
李伟荣
HUANG Sha;WANG Yeyang;YANG Xuan;LI Weirong(Lishui Academy of Agricultural and Forestry Sciences,Lishui 323000)
出处
《食品工业》
2025年第1期80-84,共5页
The Food Industry
基金
丽水市公益性技术应用研究项目(2021GYX07)。
关键词
杨梅果渣
果粉
物理特性
花色苷
膳食纤维
bayberry residue
powder
physical properties
cyclodextrin
dietary fiber
