中国食品学报2013，Vol.13Issue(7)：152-158,7.
不同干燥方式对西兰花蔬菜粉品质的影响
Effect of Different Drying Methods on Vegetable Powder Quality of the Broccoli (Brassica Oleracea)
摘要
Abstract
In this paper,the broccoli vegetable powder was as the research object.The changes of the main components and product quality of the broccoli vegetable powder by spray drying or vacuum freeze-drying (FD) treatment were studied in this paper.The results showed that:the main components after drying got enrichment,moisture content was greatly reduced.The moisture content of the broccoli powder by spray drying treatment was lower than vacuum FD's;But protein and vitamin C,the spray drying treatment was below the FD's.The colour,rehydration rate,dispersion,solubility,etc were analysised.The results showed that:in the colour,the spray drying powder was emerald green,but the FD's powder was thick green; In rehydration rate,FD's powder being the more effective; In dispersion,FD's powder was little better than the spray drying's; But in the solubility,powder,aroma,delicate degree,etc,the spray drying powder was better than the FD's broccoli vegetable powder.After the studying,found that the quality of the broccoli powder produced by vacuum freeze-drying treatmengt was better than by spray drying's.关键词
西兰花/蔬菜粉/喷雾干燥/真空冷冻干燥/品质Key words
Broccoli(Brassica oleracea)/ vegetable powder/ spray drying/ vacuum freeze-drying/ quality引用本文复制引用
杨华,杨性民,孙金才..不同干燥方式对西兰花蔬菜粉品质的影响[J].中国食品学报,2013,13(7):152-158,7.基金项目
"十二五"农村领域国家科技支撑计划子课题(2011AA100802-1) （2011AA100802-1）
