不同联合干燥方式对火龙果粉品质的影响

摘要

To study the effect of different dehydration methods on coarse powder and superfine powder for pitaya,the paper studied different dying methods on physicochemical and nutritional quality of coarse powder and superfine powder for pitaya.These methods include hot air combined with explosion puffing drying (HA-EP),short and medium-wave infrared combined with explosion puffing drying (IR-EP),short and medium-wave infrared combined with vacuum drying (IR-V).The results showed that:the color of pitaya coarse powder and superfine powder were closest to that of fresh sample after IR-EP drying ; HA-EP and IR-EP drying superfine powder had better bulk density ; IR-EP and IR-V drying superfine powder had better solubility; IR-EP drying superfine powder had better rehydration; particle size of IR-EP drying superfine powder was 10.46 μm.By three different drying methods,the nutrition quality of dehydrated products decreased.In coarse powder of IR-Ep drying and superfine powder of IR-V drying,the protein content decreased 28.34％,16.92％ respectively,the Vitamin C decreased 41.67％,33.33％ respectively.With comprehensive consideration,pitaya coarse and superfine powder of IR-EP drying keepbetter quality of pitaya.%为比较不同联合干燥方式对火龙果粗粉和超微粉品质的影响,研究了热风联合变温压差膨化干燥(HA-EP)、中短波红外联合变温压差膨化干燥([R-EP)和中短波红外联合真空干燥(IR-V)方式对火龙果粗粉和超微粉理化和营养品质的影响.结果表明:经IR-EP干燥制得的火龙果粗粉和超微粉色泽最接近鲜样的颜色;经HA-EP和IR-EP干燥制得的超微粉具有较好的堆积密度;经IR-EP和IR-V干燥制得的超微粉溶解性较好;经IR-EP干燥制得的超微粉具有较好的复水性;经IR-EP干燥制得的超微粉粒径最小,为10.46 μm.经3种不同方法干燥制得的火龙果超微粉,其营养成分较鲜样均有不同程度的降低,如经IR-EP和IR-V干燥制得的粗粉和超微粉,其蛋白质含量分别下降28.34％和16.92％,VC含量分别下降41.67％和33.33％.综合考虑,经IR-EP干燥制得的火龙果粗粉和超微粉品质较优.