不同干燥方式对杨梅果粉品质的影响

Effect of Drying Methods on Quality Characteristics of Bayberry Powder

通过比较不同干燥方式所得杨梅果粉的水分含量、溶解性、流动性、色泽、香气成分、VC含量、花色苷含量和总酚含量,研究真空干燥、真空冷冻干燥和热风-微波联合干燥3种干燥方式分别对杨梅果粉品质的影响。结果表明:真空冷冻干燥所得杨梅果粉水分含量(3.68%)最低,溶解性(57.68%)、流动性(34.25°)和色泽(a*值为24.48)最好,干燥后杨梅的特征香气成分损失最少,VC、花色苷和总酚含量(分别为103.51、122.81、144.59 mg/100 g)最高;其次是热风-微波联合干燥;真空干燥效果最差。综合考虑杨梅果粉的品质、干燥效率和成本,热风-微波联合干燥适宜在杨梅果粉加工产业推广应用。

This investigation was aimed to study the effect of different drying methods namely,vacuum drying,vacuumfreezedrying and combined hot air-microwave drying on the quality of bayberry powder as indicated by moisture content,solubility,fluidity,color,aroma components,and the contents of VC,anthocyanins and total phenols.Results indicated thatbayberry powder produced by vacuum-freeze drying had the lowest moisture content(3.68%),the best solubility(57.68%),fluidity(34.25°)and color(a*is24.48),the least loss of characteristic aroma components,and the highest content of VC,anthocyanin and polyphenols(103.51,122.81and144.59mg/100g),followed sequentially by combined hot air-microwave andvacuum drying.Taking into consideration of product quality and drying efficiency and cost,combined hot air-microwave dryingwas selected as the most suitable method for potential applications in the bayberry powder processing industry.