干燥方式对大果山楂粉干燥速率及品质的影响

doi:10.13652/j.issn.1003-5788.2019.10.024

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干燥方式对大果山楂粉干燥速率及品质的影响
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                        10.13652/j.issn.1003-5788.2019.10.024
                    
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作者单位:(1. 贺州学院食品与生物工程学院，广西 贺州 542899;2. 贺州学院食品科学与工程技术研究院，广西 贺州 542899;3. 湖南农业大学信息科学技术学院，湖南 长沙 410128)
作者简介:郭婷，女，贺州学院讲师，硕士。
通讯作者:陈益能（1986—），男，湖南农业大学讲师，博士。E-mail：guot2012@126.com
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Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn

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(1. College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; 2. Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; 3. College of Information Science and Technology, Hunan Agriculture University, Changsha, Hunan 410128, China)

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摘要:

探究真空微波脉冲干燥、真空微波干燥、热风联合真空微波干燥和热风干燥4种干燥方式对大果山楂粉色泽、褐变度、持水性、持油性、透光性、Vc、总酸和黄酮含量等品质指标的影响。结果表明：干燥方式对大果山楂粉的色泽、褐变度、透光性和总酸含量有显著影响（P<0.05）；真空微波脉冲干燥大果山楂粉的综合品质优于其他3种，该工艺生产效率较高，成本低，是大果山楂粉生产中较适宜的干燥工艺。

Abstract:

The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.

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郭婷,白向丽,陈益能,等.干燥方式对大果山楂粉干燥速率及品质的影响[J].食品与机械,2019,(10):122-125.
GUOTing, BAIXiangli, CHENYineng, et al. Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn[J]. Food & Machinery,2019,(10):122-125.

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收稿日期:2019-04-23
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在线发布日期: 2022-11-24
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