摘要
该实验采用真空冷冻干燥(vacuum freeze-drying,VFD)、热风干燥(hot air drying,HAD,50、60、70℃)、热泵干燥(heat pump drying,HPD,50、60、70℃)制备桑葚渣粉,分别得到样品VFD、HAD50、HAD60、HAD70、HPD50、HPD60、HPD70,以此评估不同干燥方式和温度对桑葚渣干燥品质的影响。结果表明,VFD组能较好地保持桑葚渣粉的理化品质、营养成分、抗氧化能力及风味,但其微观结构呈不规则片状,流动性差,且干燥时间超30 h,干燥效率低。除VFD组之外,不同温度HAD和HPD组的桑葚渣粉体色泽、微观结构、持水性、持油性、堆积密度和休止角无显著差异;但HPD50组颗粒最小、颗粒均匀性最差,HAD50组溶解度最低。HAD70组风味响应值和矢车菊素-3-O-芸香糖苷含量,HPD60组总花色苷、矢车菊素-3-O-葡萄糖苷与VFD组含量最为接近;HAD60组不仅可溶性糖含量显著高于VFD组,酚类物质、抗氧化等指标与VFD组接近,同时干燥时间较VFD组缩短了83.3%。综合结果表明,HAD/HPD 60℃可在保持桑葚渣粉品质前提下,显著提高干燥速率,节约干燥成本和时间,适用于桑葚渣工业化节能干燥。
This study employed vacuum freeze-drying(VFD),hot air drying(HAD)at temperatures of 50,60,and 70℃,and heat pump drying(HPD)at the same temperatures to prepare mulberry pomace powder,resulting in seven samples labeled as VFD,HAD50,HAD60,HAD70,HPD50,HPD60,and HPD70.The effects of the drying methods and temperatures on the quality attributes of the dried mulberry pomace were systematically evaluated.The findings indicated that VFD effectively preserves the physicochemical quality,nutritional composition,antioxidant capacity,and flavor profiles of the mulberry pomace powder.However,the microstructure of VFD sample shows irregular flaky particles,poor flowability,and a drying time exceeding 30 hours,which leads to low drying efficiency.In contrast,the mulberry pomace powders dried using hot air and heat pump methods at varying temperatures exhibited no significant differences in color,microstructure,water-holding capacity,oil-holding capacity,bulk density,or angle of repose.Notably,HPD50 displayed the smallest particle size with the least uniformity,while HAD50 demonstrated the lowest solubility.The flavor response values and cyanidin 3-O-rutinoside content of HAD70 along with the total anthocyanin retention and cyanidin-3-O-glucoside content of HPD60 were closely aligned with VFD.Furthermore,HAD60 not only exhibited a significantly higher soluble sugar content compared to VFD but also maintained comparable levels of phenolic compounds and antioxidant activity,achieving an 83.3%reduction in drying time.Overall,HAD/HPD at 60℃significantly increases the drying rate while maintaining the quality of mulberry pomace powder,reducing drying costs and time,making it suitable for industrial energy-saving applications in mulberry pomace drying.
作者
陈芷华
彭健
肖更生
吴婉玲
余元善
李璐
刘军
徐玉娟
CHEN Zhihua;PENG Jian;XIAO Gengsheng;WU Wanling;YU Yuanshan;LI Lu;LIU Jun;XU Yujuan(Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《食品与发酵工业》
北大核心
2026年第3期347-357,共11页
Food and Fermentation Industries
基金
国家蚕桑产业技术体系加工岗位科学家项目(CARS-18-ZJ0506)
科技创新战略专项资金(高水平农科院建设)项目(青年副研究员:R2022PY-QF004)。
关键词
桑葚渣
干燥
物理性能
营养指标
风味
mulberry pomace
drying
physical properties
nutritional parameters
flavor profile
