摘要
为明确热泵干燥(Heat pump drying,HPD)南瓜低温超微粉体加工中HPD参数的选择,分别选取HPD温度40℃、HPD温度50℃、HPD温度60℃、热泵梯度升温干燥(Heat pump rising temperature drying,HPRD)(40℃2 h+50℃2 h+60℃)、热泵梯度降温干燥(Heat pump lowering temperature drying,HPLD)(60℃2 h+50℃2 h+40℃)等不同HPD处理方式,研究了不同HPD处理方式对南瓜低温超微粉体(以下简称南瓜粉体)品质的影响。结果表明:经HPD40℃处理粉体的可溶性膳食纤维含量、总糖含量及油脂吸附能力最高,分别较热风干燥提高57.3%、22.96%和12%;HPD40℃、HPD60℃、HPRD及HPLD等干燥方式更有利于南瓜粉体色泽品质的保留与改善;经HPD50℃处理粉体比表面积最大,达到0.360 m^(2)/g,较热风干燥提高80.9%;经HPD60℃处理粉体的持水力、膨胀力和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力最强,分别较热风干燥提高了10.1%、12.6%和33.6%;HPRD处理的粉体流动性相对较好。经HPD40℃处理的粉体,可溶性膳食纤维含量、总糖含量等营养品质保持较好,且具有良好的色泽和油脂吸附能力,适宜作为功能配料添加到固体饮料等各类食品中;经HPD50℃处理的粉体比表面积最大,适宜吸附于各种功能食品表面;经HPD60℃处理的粉体具有良好的持水力、膨胀力和DPPH自由基清除能力,且色泽保持品质较好,适宜用于各类减肥、抗氧化等产品的生产;经梯度升温干燥处理的粉体流动性相对较好,适宜胶囊等剂型产品的生产。
In order to clarify the selection of heat pump drying(HPD)parameters in the processing of low-temperature ultrafine powder of pumpkin using HPD,different HPD methods were selected,including HPD temperature of 40℃,HPD temperature of 50℃,HPD temperature of 60℃,heat pump rising temperature drying(HPRD)(40℃2 h+50℃2 h+60℃),heat pump lowering temperature drying(HPLD)(60℃ 2h+50℃ 2 h+40℃),etc.The effects of different HPD methods on the quality of low-temperature ultrafine powder of pumpkin(hereinafter referred to as pumpkin powder)were studied.The results showed that the soluble dietary fibre(SDF)content,total sugar content,and oil adsorption capacity of the powder treated with HPD40℃were the highest,increasing by 57.3%,22.96%,and 12%respectively compared to hot air drying;Drying methods such as HPD40℃,HPD60℃,HPRD,and HPLD are more conducive to preserving and improving the color quality of pumpkin powder;The powder treated at HPD50℃has the highest specific surface area,reaching 0.360 m^(2)/g,which is 80.9%higher than that of hot air drying;The water holding capacity,swelling power,and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability of the powder treated at HPD60℃ were the strongest,increasing by 10.1%,12.6%,and 33.6% respectively compared to hot air drying;The powder treated with HPRD has relatively good flowability.The powder treated with HPD40℃,the nutritional quality such as SDF content and total sugar content is well maintained,and it has good color and oil adsorption ability,making it suitable as a functional ingredient to be added to various foods such as solid beverages;The powder treated with HPD50℃ has the largest specific surface area and is suitable for adsorption on various functional food surfaces;The powder treated with HPD60℃ has good water holding capacity,swelling power,and DPPH scavenging ability,and maintains good color quality,making it suitable for the production of various weight loss,antioxidant and other products;The flowability of the powder processed by HPRD is relatively good,suitable for the production of capsule and other dosage forms.
作者
张明
马超
王兆磊
胡付侠
赵婧
高成德
吴茂玉
ZHANG Ming;MA Chao;WANG Zhaolei;HU Fuxia;ZHAO Jing;GAO Chengde;WU Maoyu(Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250014,China;Shandong University of Agricultural Engineering,Zibo 255300,China;China Agricultural University,Beijing 100083,China;Shandong Volcanic Agriculture Technology Co.,Ltd.,Weifang 262408,China)
出处
《食品科技》
北大核心
2025年第7期20-28,共9页
Food Science and Technology
基金
泰山产业领军人才项目(LJNY202105)
济南果品研究所2023年度科研发展基金项目。
关键词
热泵干燥
南瓜
超微粉碎
品质
heat pump drying
pumpkin
ultrafine grinding
quality
