热风干燥和远红外干燥对草莓粉品质特性的影响

Effect of Hot Air Drying and Far-infrared Drying on Quality Characteristics of Strawberry Powder

采用热风干燥和远红外干燥分别在不同温度(60、70、80℃)处理草莓,并对6种草莓粉中水分含量、维生素C含量、花青素含量、多酚含量、抗氧化活性、风味物质等品质特性进行测定分析。结果表明:热风干燥60℃和70℃时所得草莓粉水分含量较低,维生素C、花青素和多酚含量较高,其中热风干燥60℃时草莓粉DPPH自由基清除率较高。草莓粉中的风味物质类型主要有醇类、醛类、酮类、酸类、酯类和烃类等,其相对含量在不同的干燥方式下随温度变化也不相同。6种草莓粉经聚类分析,在欧氏距离为10时,可分为3类,第一类是热风干燥60℃,第二类是远红外干燥70℃,第三类是热风干燥70℃、热风干燥80℃、远红外干燥80℃和远红外干燥60℃。综上所述,热风干燥60℃时所得草莓粉品质特性较佳,在实际生产中可根据具体情况选择合适的干燥方式和干燥温度。

Strawberries were subjected to hot air drying and far-infrared drying at different temperatures(60,70℃,and 80℃)to analyze the quality characteristics of six types of strawberry powder,including moisture content,vitamin C content,anthocyanin content,polyphenol content,antioxidant activity,and flavor substances.The results showed that the strawberry powder obtained through hot air drying at 60℃and 70℃had lower moisture content and higher levels of vitamin C,anthocyanins,and polyphenols.Specifically,strawberry powder obtained through hot air drying at 60℃exhibited a higher DPPH free radical scavenging rate.The flavor substances in the strawberry powder were primarily classified as alcohols,aldehydes,ketones,acids,esters,and hydrocarbons,and their relative content varied with different drying methods and temperatures.Through cluster analysis,the six types of strawberry powder were divided into three categories when the Euclidean distance was set to 10:those obtained by hot air drying at 60℃,those by far-infrared drying at 70℃,and those by hot air drying at 70℃,hot air drying at 80℃,far-infrared drying at 80℃,and far-infrared drying at 60℃.In conclusion,strawberry powder obtained through hot air drying at 60℃exhibited superior quality characteristics.Therefore,in practical production,appropriate drying methods and temperatures can be selected based on specific circumstances.