蓝莓果干粉制备工艺中载体添加及干燥技术的影响

Effect of carrier and drying techniques on the process of blueberry powder

以制备营养价值高、外观干燥细腻的高品质蓝莓果干粉为目标,分别对比了添加麦芽糊精、羧甲基纤维素钠(CMC)为载体,经烘箱干燥法、冷冻干燥法干燥的蓝莓果干粉制备工艺,以感官评价为指标评价了蓝莓果干粉外观形态,以含水率、花色苷含量、抗氧化能力为指标评价了蓝莓果干粉品质,同时考察了活性成分的保留情况。结果表明:添加麦芽糊精的冷冻干燥工艺最优,能够得到外观结构酥松、干燥的蓝莓果干粉;蓝莓果干粉含水率为1.65%±0.34%(均干燥至低于5%);蓝莓果干粉总花青素含量为132mg/100g鲜重,与鲜果花色苷154mg/100g鲜重相比仅下降了22mg/100g鲜重,营养价值保持良好;蓝莓果干粉抗氧化能力为5.816mgVC/g鲜重,保持率为96.45%。

For the purpose of making blueberry powder with rich nutrition and good appearance,different drying techniques（Oven drying and freeze drying）and carrier（maltodextrin and sodium carboxymethyl cellulose（CMC））were taken to make blueberry powder.By the contrast of appearance,moisture content,anthocyanin content and antioxidant ability of each blueberry powder,the result showed that：freeze-drying adding maltodextrin could get crisp and dry blueberry powder;the moisture content was 1.65%±0.34%（5%）;the total anthocyanin content was 132mg/100g fresh weight,decreased 22mg/100g fresh weight;antioxidant capacity was 5.816mgVC/g fresh weight and the retention rate was 96.45%.