摘要
为揭示不同干制条件下所加工木瓜果粉的性状品质差异,给精细分类条件下深加工产品的原料选择提供理论依据。以新鲜木瓜为原料,经切片护色后,采用不同干燥方式处理并制粉,分析比较果粉的物理特性和主要成分含量差异。结果表明:不同干燥方式的能耗存在较大差异,对果粉的物理特性和主要成分含量也有显著影响。真空冷冻干燥能很好地保持果粉的色泽(L^(*)值(79.57)、ΔE值(4.73)、WI值(30.06))和主要成分含量(抗坏血酸6.48 mg/g、类胡萝卜素4.19 mg/100 g、可溶性蛋白13.08 mg/g、总酚75.57 mg/g、黄酮214.95 mg/g、三萜酸107.14 mg/g和单宁81.23 mg/g),其中酚类组分儿茶素、表儿茶素、原花青素B_(1)和原花青素B_(2)含量分别为13.17、2.40、27.70、66.99 mg/g,显著高于其余干燥组(P<0.05),但能耗(77.19 kW·h/kg)高;自然干燥的果粉流动性(35.93°)最好,持水性(2.45 g/g)和持油性(2.44 mL/g)显著高于其他干燥组(P<0.05),有较好的冲调性能,抗坏血酸和可溶性蛋白含量仅次于真空冷冻干燥果粉;热风干燥果粉的总酸(10.28%)和总糖(170.97 mg/g)含量高,其中苹果酸和山梨醇含量高,分别为56.26 mg/g和98.64 mg/g,总酚、黄酮和单宁含量仅次于真空冷冻干燥果粉。综合考虑,真空冷冻干燥果粉适于作为医疗保健类高附加值产品原料,自然干燥果粉适用于加工液体饮料类产品,热风干燥果粉适用于加工固体或半固体类食品。
This study aimed to evaluate the character and quality differences in Chaenomeles sinensis(Thouin)Koehne fruit powder processed under various drying conditions,providing a theoretical basis for selecting raw materials in the production of value-added products under fine classification conditions.Fresh Chaenomeles sinensis(Thouin)Koehne was used as the raw material,which was sliced and color-protected before being processed into powder using different drying methods,and the physical properties and main component content differences of the powder were analyzed and compared.The results indicated that energy consumption varied among drying methods,significantly affecting the physical properties and main component content of the fruit powder.Vacuum freeze drying best preserved the color(L^(*)value:79.57,ΔE value:4.73,WI value:30.06)and main component content,including ascorbic acid(6.48 mg/g),carotenoids(4.19 mg/100 g),soluble protein(13.08 mg/g),total phenols(75.57 mg/g),flavonoids(214.95 mg/g),triterpenoid acids(107.14 mg/g)and tannins(81.23 mg/g).The contents of phenolic compounds,including catechin(13.17 mg/g),epicatechin(2.40 mg/g),proanthocyanidin B_(1)(27.70 mg/g),and proanthocyanidin B_(2)(66.99 mg/g),were also significantly higher than those in the other drying groups(P<0.05),although its energy consumption(77.19 kW·h/kg)was the highest.Naturally dried fruit powder had the best fluidity(35.93°),significantly higher water-holding(2.45 g/g)and oil-holding(2.44 mL/g)than the rest of the drying groups(P<0.05),with better dilution and brewing properties,and the ascorbic acid and soluble protein contents were second only to the vacuum freeze-dried fruit powder.Hot-air dried fruit powder had high contents of total acid(10.28%)and total sugar(170.97 mg/g),as well as the highest levels of malic acid(56.26 mg/g)and sorbitol(98.64 mg/g).The total phenols,flavonoids,and tannins were second only to those in vacuum freeze-dried powder.In conclusion,vacuum freeze-dried Chaenomeles sinensis(Thouin)Koehne powder is best suited for high-value medical and health products,natural dried powder is ideal for liquid beverage processing,and hot-air dried powder is recommended for solid or semi-solid food applications.
作者
茹超
王奕然
邱荔
王燕君
郭振宇
商国楚
汪远斌
鲁周民
RU Chao;WANG Yiran;QIU Li;WANG Yanjun;GUO Zhenyu;SHANG Guochu;WANG Yuanbin;LU Zhoumin(Forestry College,Northwest A&F University,Yangling 712100,China;Baihe County Chinese Flowering Quince Industry Office,Baihe 725800,China)
出处
《食品工业科技》
北大核心
2025年第17期203-212,共10页
Science and Technology of Food Industry
基金
财政部“以大学为依托的农业科技推广模式建设”项目(TGZX2022-18)
白河县政府横向课题“白河木瓜科技服务工作站建设”(K4050422456)。
关键词
木瓜
果粉
干燥方式
能耗
物理特性
主要成分
Chaenomeles sinensis(Thouin)Koehne
fruit powder
drying method
power consumption
physical characteristics
main component
