不同干燥方式对南瓜粉品质的影响

Effects of Different Drying Methods on the Quality of Pumpkin Powder

为了研究干燥方式对南瓜粉品质的影响,试验采用热风干燥、真空冷冻干燥、真空带式干燥、喷雾干燥四种不同干燥方式制备南瓜粉,并测定南瓜粉的营养成分和物理特性。结果表明,干燥方式影响了南瓜粉的色泽、理化特性和抗氧化活性。热风干燥的南瓜粉有较好的流动性,颜色较深,偏红色;真空带式干燥的南瓜粉色泽与真空冷冻干燥的接近,堆积密度最大;真空冷冻干燥的南瓜粉黄度值最高,色泽保留最好,最接近南瓜原色,还原能力最强;喷雾干燥的南瓜粉亮度最高,颜色最浅,有较好的持油力以及水溶性,颗粒均匀性较好,比表面积最小,对南瓜多糖保留效果较好,具有较高的经济适用性。

In order to study the effects of drying methods on pumpkin powder quality, pumpkin powder was prepared by four drying methods including hot air drying, vacuum freeze-drying, vacuum belt drying and spray drying, and the nutritional components and physical properties of powder were determined. The experimental results were different drying methods affected the color, physicochemical properties and antioxidant activity of pumpkin powder. Pumpkin powder dried by hot air has better fluidity, darker color and reddish color. Pumpkin powder color of vacuum belt drying is close to that of vacuum freeze drying, and its bulk density is the highest. Pumpkin powder of Vacuum freeze-dried has the highest yellowness value, the best color retention, the closest to the original color of pumpkin, and the strongest reduction ability. Spray dried pumpkin powder has the highest brightness, the lightest color, better oil holding capacity and water solubility, better particle uniformity, minimum surface area, better retention of pumpkin polysaccharide and better economic applicability.