不同干燥方式对西兰花蔬菜粉品质的影响

Effect of Different Drying Methods on Vegetable Powder Quality of the Broccoli (Brassica Oleracea)

以西兰花蔬菜粉为研究对象,研究西兰花蔬菜粉真空冷冻干燥、喷雾干燥前后产品的主要成分和品质变化。结果表明:干燥后主要成分得到浓缩,水分含量大大降低,其中喷雾干燥的西兰花粉的水分含量低于真空冷冻干燥的;在蛋白质和维生素C含量方面,喷雾干燥的低于冻干的西兰花粉。不同干燥方式对色泽、复水比、分散性、溶解度等品质的影响:在色差上,喷雾干燥的粉末为鲜绿色,而冻干的为浓绿色;在复水比上,冻干的蔬菜粉明显较喷雾干燥的优越;在分散性方面,冻干的粉末略好于喷雾干燥的;而在溶解度、粉性、香气、细腻度等方面,喷雾干燥的优于冻干的西兰花蔬菜粉。真空冷冻干燥方式制得的西兰花粉品质比喷雾干燥的好。

In this paper, the broccoli vegetable powder was as the research object. The changes of the main components and product quality of the broccoli vegetable powder by spray drying or vacuum freeze-drying （FD） treatment were studied in this paper. The results showed that： the main components after drying got enrichment, moisture content was greatly reduced. The moisture content of the broccoli powder by spray drying treatment was lower than vacuum FD＇s; But protein and vitamin C, the spray drying treatment was below the FD＇s. The colour, rehydration rate, dispersion, solubility, etc were analysised. The results showed that： in the colour, the spray drying powder was emerald green, but the FD＇s powder was thick green; In rehydration rate, FD＇s powder being the more effective; In dispersion, FD＇s powder was little better than the spray drying＇s; But in the solubility, powder, aroma, delicate degree, etc, the spray drying powder was better than the FD＇s broccoli vegetable powder. After the studying, found that the quality of the broccoli powder produced by vacuum freeze-drying treatmengt was better than by spray drying＇s.