摘要
为了探讨不同干燥处理对黑木耳粉理化特性的影响,采用热风(hot air drying,HAD)、热泵(heat pump drying,HPD)、真空微波(microwave vacuum drying,MVD)和真空冷冻(vacuum freeze drying,VFD)4种不同干燥方式对黑木耳进行干燥,并探讨了超微粉碎后黑木耳粉的理化特性,结果表明:不同方式处理的黑木耳粉的理化特性差异明显。VFD黑木耳粉的平均粒径最小,堆积密度最大,亮度最高,持水能力和流动性最好,水溶性指数和多糖溶出量最高,VFD黑木耳粉的品质优于其他干燥处理,但是VFD干燥处理能耗较高,MVD黑木耳粉的品质优于HPD和HAD处理,可作为黑木耳粉碎前干燥处理的备选方法。
In order to determine the effect of different drying methods on the physicochemical properties of Auricularia auricular powder,four drying methods,viz.hot air drying(HAD),heat pump drying(HPD),microwave vacuum drying(MVD)and vacuum freeze drying(VFD),were employed to prepare Auricularia auricular powders.It was found that drying methods significantly affected the physicochemical properties of Auricularia auricular powder.The VFD powder showed the smallest particle size,highest bulk density,lightest color,best water-holding capacity and fluidity,highest water solubility index and dissolution of polysaccharides,and best quality,but VFD required higher energy consumption.The quality of the MVD powder was better than that of the powders prepared by HPD and HAD.Therefore,MVD can be used as an alternative drying technique for Auricularia auricular before grinding.
作者
任爱清
邓珊
林芳
唐小闲
孟祥勇
张晓斌
段振华
REN Aiqing;DENG Shan;LIN Fang;TANG Xiaoxian;MENG Xiangyong;ZHANG Xiaobin;DUAN Zhenhua(School of Food and Biological Engineering,Hezhou University,Hezhou 542899,China;College of Life Sciences,Anhui Normal University,Wuhu 241000,China;Wuhu Dongyuan New Rural Co.,Ltd.,Wuhu 241300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第11期75-81,共7页
Food Science
基金
国家自然科学基金地区科学基金项目(32160573)
广西自然科学基金面上项目(2020GXNSFAA259093)
安徽省自然科学基金面上项目(1808085MC70)
食品学科与工程广西一流学科培育项目(GXYLXKP1903)
广西果蔬保鲜与深加工研究人才小高地项目(GXGSXGD202003)
贺州学院博士科研启动基金项目(HZUBS202009)。
关键词
干燥
粉碎
黑木耳粉
理化特性
drying
grinding
Auricularia auricular powder
physicochemical properties