FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 49-56.doi: 10.7506/spkx1002-6630-20190916-190

• Food Chemistry • Previous Articles     Next Articles

Effect of Steam Blanching Pretreatment on Physical and Functional Properties, Dissolution of Functional Components and Taste of Tibetan-Grown Prunus mira Koehne Powder

LÜ Jian, ZUO Lixu, BI Jinfeng, ZHONG Zhengchang, GUO Chongting, LI Xuan   

  1. (Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Food Science College, Tibet Agricultural & Animal Husbandry University, Linzhi 860000, China)
  • Online:2020-11-25 Published:2020-11-26

Abstract: Prunus mira Koehne from Tibet, China was processed into powder by steam blanching-vacuum freeze drying combined with mechanical pulverization. The physical and functional properties, dissolution of functional components and taste stability of P. mira Koehne powder were analyzed. Results showed that particle size of P. mira Koehne powder with steam blanching pretreatment shifted rightward and consequently exhibited a high proportion of big particles compared with the control group. Steam blanching made the surface of the powder particles rough, reduced the intensity of light reflection and L value, degraded the green color of pulp, and increased a value. In addition, steam blanching increased bulk density, decreased compressibility and improved flowability. Hygroscopicity, water content and glass transition temperature (Tg) were measured to evaluate the storage characteristics of P. mira Koehne powder. The powder with steam blanching pretreatment needed stricter storage conditions. Steam blanching pretreatment could significantly improve the hydration characteristics of P. mira Koehne powder as estimated by its water-holding capacity, oil-holding capacity and solubility. The amounts of dissolved pectin and polysaccharide from the powder pretreated by steam blanching increased by 2–4 and 15.62 mg/g relative to those of the control group, respectively, while the dissolution of polyphenols showed a slight decrease. The taste of P. mira Koehne powder changed significantly after steam blanching pretreatment but remained stable during the grinding processing.

Key words: Prunus mira Koehne; steam blanching; powder characteristics; functional components; taste

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