食品科学 ›› 2018, Vol. 39 ›› Issue (21): 87-93.doi: 10.7506/spkx1002-6630-201821013

• 食品工程 • 上一篇    下一篇

热风干燥温度对新疆红肉苹果粉品质的影响

苟小菊,刘 冬,杨 曦,郭玉蓉*   

  1. 陕西师范大学食品工程与营养科学学院,陕西 西安 710119
  • 出版日期:2018-11-15 发布日期:2018-11-21
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-27)

Effect of Drying Temperature on the Quality of Apple Powder Made from Red-Fleshed Apples Grown in Xinjiang

GOU Xiaoju, LIU Dong, YANG Xi, GUO Yurong*   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
  • Online:2018-11-15 Published:2018-11-21

摘要: 红肉苹果风味独特,花青素和多酚类物质含量高,拥有较高的食用价值。本研究采用对流式热风薄层干燥设备,探究热风温度(40~80 ℃)对红肉苹果粉理化性质、感官品质、营养成分及抗氧化性等的影响。结果表明:低温、长时(40 ℃、210 min)或高温、短时(80 ℃、90 min)干燥均对红肉苹果粉营养成分、感官品质及抗氧化活性造成不同程度破坏,而相对适中的干燥温度和时间(50 ℃、180 min)可使干燥后红肉苹果粉的色泽、溶解性、多酚含量及抗氧化性更佳。综合考虑,50 ℃可作为红肉苹果粉对流式热风薄层干燥的最佳干燥温度,在此温度下获得的红肉苹果粉具有最佳的综合品质。

关键词: 红肉苹果, 热风干燥, 感官评价, 抗氧化性

Abstract: Red-fleshed apples have a unique flavor and high contents of anthocyanins and polyphenols as well as a high food value. Using a hot-air convective dryer, red-fleshed apples grown in Xinjiang was processed into apple powder for the purpose of investigating the effect of drying temperature (40–80 ℃) on physiochemical properties, sensory characteristics, nutritional components and antioxidant properties of apple powder. The results showed that low temperature long time (40 ℃, 210 min) and high temperature short time (80 ℃, 90 min) drying caused losses of nutritional components, sensory quality and antioxidant activity. On the other hand, moderate drying temperature and time (50 ℃, 180 min) better maintained the color, solubility, polyphenol content and antioxidant activity of apples. Overall, the optimal drying temperature to obtain the best quality of apple powder was determined to be 50 ℃.

Key words: red-fleshed apple, hot-air convective drying, sensory evaluation, antioxidant activity

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