摘要
为了明确超微粉碎工艺对菠萝蜜粉品质的影响,本文以真空冷冻-变温压差膨化联合干燥的菠萝蜜粗粉为原料,研究了超微粉碎时间对菠萝蜜超微全粉的各项理化和营养品质的影响。实验结果表明,超微粉碎时间对菠萝蜜的粒径的影响较小,经5min粉碎后即可达到超微粉的要求;菠萝蜜粉的溶解性指数和持水力与超微粉碎时间呈上升趋势,类胡萝卜素和维生素C含量与超微粉碎时间呈下降趋势;通过真空冷冻-变温压差膨化联合干燥方法干燥法获得的菠萝蜜粉的流动性可满足实际生产的需要,产品的吸湿性较小,不易粘结。
In order to determine the influence of superfine grinding on quality characteristic of jackfruit powder, jackfruit coarse powder dried by vacuum freeze and explosion puffing combination drying was used as the raw material in this study.The results showed that the superfine grinding time had little influence on particle size, the superfine grinding time for 5 minutes can meet requirement of powder particle size.The water solution index and water holding capacity of jackfruit powder increased, while the total carotenoids and vitamin C decreased with superfine grinding time,the jackfruit powder dried by vacuum freeze and explosion puffing combination drying had good liquidity as well as small hvaroscooicitv.which can meet the demand of enterprise and not easy to bond.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第1期144-148,共5页
Science and Technology of Food Industry
基金
农业部公益性行业(农业)科研专项(201303077)
新疆生产建设兵团科技支疆计划(2013AB020)
关键词
菠萝蜜粉
联合干燥
超微粉碎
理化指标
营养品质
jackfruit powder
combination drying
superfine grinding
physicochemical properties
nutritional properties
