摘要
[目的]应用微波辅助泡沫干燥技术加工洋槐蜜,考察各加工助剂对干燥洋槐蜜品质形成的影响。[方法]选择蛋清粉、大豆分离蛋白、麦芽糊精、β-环糊精、可溶性淀粉及羧甲基纤维素钠6种加工助剂,考察各加工助剂对蜂蜜起泡性能、含水率、吸湿性、色泽、溶解性及感官评分的影响,并通过响应面优化试验建立蜂蜜品质控制的回归模型。[结果]蛋清粉的泡沫膨胀性及泡沫稳定性优于大豆分离蛋白;麦芽糊精以及蛋清粉的吸湿性能优于其他加工助剂,吸湿性随助剂浓度的增大而减小。当麦芽糊精添加量为10%,蛋清粉添加量为6%,羧甲基纤维素钠添加量为1%时,洋槐蜜的色差最小;麦芽糊精、β-环糊精以及蛋清粉均可以缩短蜂蜜粉的溶解时间;微波泡沫干燥洋槐蜜的最优工艺条件为蛋清粉添加量6.1%,麦芽糊精添加量10.8%,羧甲基纤维素钠添加量1%。[结论]合适的加工助剂和适宜的添加量有助于高品质微波泡沫干燥蜂蜜粉的制备。
[Objective]To investigate the effect of various processing aids on the quality of locust honey dried by microwave-assisted foam drying technology.[Methods]Six processing aids,including egg white powder,soy protein isolate,maltodextrin,β-cyclodextrin,soluble starch,and sodium carboxymethyl cellulose,were selected to study their effects on foaming properties,moisture content,hygroscopicity,color,solubility,and sensory scores of honey.A regression model for honey quality control was established through response surface optimization experiments.[Results]The foam expansion and foam stability of egg white powder were better than those of soy protein isolate.The hygroscopicity of maltodextrin and egg white powder was better than that of other processing aids,and hygroscopicity decreased with increasing aid concentration.When maltodextrin content was 10%,egg white powder content was 6%,and sodium carboxymethyl cellulose content was 1%,the color difference of locust honey was minimized.Maltodextrin,β-cyclodextrin,and egg white powder all shortened the dissolution time of honey powder.The optimal processing conditions for microwave foam drying of locust honey were 6.1%egg white powder,10.8%maltodextrin,and 1%sodium carboxymethyl cellulose.[Conclusion]Suitable processing aids and appropriate addition amounts are beneficial for the preparation of high-quality microwave foam-dried honey powder.
作者
郝冰婷
王应强
师希雄
赵红霞
HAO Bingting;WANG Yingqiang;SHI Xixiong;ZHAO Hongxia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070,China;College of Agriculture and Bioengineering,Longdong University,Qingyang,Gansu 745000,China)
出处
《食品与机械》
北大核心
2025年第5期151-160,共10页
Food and Machinery
基金
国家自然科学基金(编号:32060544)。
关键词
洋槐蜜
微波辅助泡沫干燥
助干剂
稳定剂
起泡剂
locust honey
microwave-assisted foam drying
drying aid
stabilizer
foaming agent
