食品科学 ›› 2017, Vol. 38 ›› Issue (17): 47-52.doi: 10.7506/spkx1002-6630-201717009

• 基础研究 • 上一篇    下一篇

热风与中短波红外泡沫干燥对桑葚粉品质的影响

李 斌1,王夷秀1,2,毕金峰1,2,*,周 沫2,陈芹芹2   

  1. 1.沈阳农业大学食品学院,辽宁 沈阳 110866;2.中国农业科学院农产品加工研究所 农业部农产品加工重点实验室,北京 100193
  • 出版日期:2017-09-15 发布日期:2017-09-12
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400700)

Effects of Hot-Air and Medium-Short Wave Infrared Foam Drying on the Quality of Mulberry Powder

LI Bin1, WANG Yixiu1,2, BI Jinfeng1,2,*, ZHOU Mo2, CHEN Qinqin2   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2017-09-15 Published:2017-09-12

摘要: 为了提高桑葚干燥效率及产品品质,将泡沫干燥技术应用于桑葚的干燥。本实验选择食品级单甘酯、大豆分离蛋白、羧甲基纤维素钠作为泡沫干燥的起泡剂和稳定剂,采用热风(50、60、70 ℃)和中短波红外(50、60、70 ℃)辅助泡沫干燥制备桑葚粉。研究桑葚果浆的干燥特性,分析泡沫干燥对桑葚粉的色泽、粒径、微观结构、花色苷保留量等指标的影响。结果表明:中短波红外70 ℃泡沫干燥桑葚粉的水分含量为0.107 g/g,水分活度为0.173,玻璃化转变温度为5.033 ℃,粒径为19.037 μm,矢车菊素-3-O-葡萄糖苷和矢车菊素-3-O-芸香糖苷保留量较高。综合考虑,中短波红外70 ℃泡沫干燥是一种适合制备高质量桑葚粉的干燥方式。

关键词: 桑葚粉, 泡沫干燥, 红外干燥, 品质

Abstract: In order to prepare high quality mulberry powder, foam drying technology was applied to mulberry drying. Food-grade monoglyceride, soy protein isolate and sodium carboxymethyl cellulose were used as foaming agent and stabilizer for foam drying in this study. Mulberry powder was produced by using hot air foam drying (HAFD, 50, 60 and 70 ℃) in comparison with short-medium wave infrared foam drying (SMIRFD, 50, 60 and 70 ℃). The moisture content, water activity (aw), glass transition temperature (Tg) and particle size of mulberry powder produced by SMIRFD at 70 ℃ were 0.107 g/g, 0.173, 5.033 ℃, and 19.037 μm, respectively. The product showed higher retention of cyanidin-3-O-glucoside (C-3-G) and cyanidin-3-Orutinoside (C-3-R). In summary, SMIRFD at 70 ℃ was a suitable drying method for the production of high-quality mulberry powder.

Key words: mulberry powders, foam drying, infrared drying, quality

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